Tuesday, March 22, 2011
Excellent dinner rolls
I tried these rolls on Sunday and they came out wonderful! They were a bit sticky to work with but I think it was because I was trying to be so careful about adding too much flour.
These rolls would be great for slider sandwiches or home made hamburgers. They stay together really well and can be quite huge if you make them that way. They are on the sweeter side so you can make them into dinner rolls or even sweet rolls, depending on what mood you are in.
Nutritionally they are not good for you at all unless you change the all white flour to 1/2 wheat or all spelt. I haven't tried the recipe that way so I don't even know how they would turn out. Should I really post this recipe then? Like I've said before: I don't eat well 100% of the time but I try to limit my "badness" to just 1 meal/week. This was the meal.
Are you ready? Here we go.
2 c. whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast (I used SAF)
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs
This is what you do:
1. Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. Make sure to keep stirring, you don't want the milk to burn. Remove from heat. Allow to cool to lukewarm. The yeast will not work if the mixture is too hot so make sure it is LUKEWARM.
2. While the milk mixture is cooling, dissolve yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn’t bubbled, you’ll need to repeat this step with fresh new yeast.
3. In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
Add beaten eggs.
4. Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don’t worry, it will firm up during the rising process. Part of what makes these rolls so good is that they’re so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.
5. Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half. I formed a rounded log and cut a little less than palm size globs off of it and rounded them in my hands.
6. Spray 2 9×13 glass pans with cooking spray. Plop the rolls into the pans. I also used regular cookie sheets and didn't see any difference in the taste, size or quality between the glass pan and the cookie sheet rolls. And I used all 3 of my glass pans plus a cookie sheet so this recipe makes quite a lot of rolls. Just the way I like it :)
7. Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. Remember: you can use your microwave as a proofing box. Put a glass of water in the microwave and set it on high for 1 min. After the microwave goes off, set your covered dough in there to rise leaving the oven off. It works wonderfully! When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.
8. Bake for 15-18 minutes or until golden-brown.
9. When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. Bon Appetit!
(Recipe from Our Best Bites)