I am new to this site and new to baking bread and am in real need of help.  I am looking to make dinner rolls and freeze the dough so it can rise as it thaws.  I found a couple of recipes on this site for lunch lady roll, cafeteria rolls etc. and i think that is exactly what type of recipe i am looking for although no one has mentioned freezing the dough for a later time.  I just dont have time to "time" out my rolls to be done with dinner each day and thought if i could find a perfect awesome recipe that freezes well. Like the ones you buy in the store... i would love advise and recipes.  remember i am new to both, but i am a good cook and can follow a recipe and am willing to practice until i get this right.  thank you for your help

leslie

What with having dinner guests on Saturday and more coming on Monday, it was a wonderful excuse for puttering around in the kitchen this weekend.  I started with Pain au Levain from Leader's Local Breads Saturday morning and followed with Rich and Tender Dinner Rolls from The King Arthur Flour 200th Anniversary Cook Book and finished up with a Chocolate / Chocolate Chip cake, source unknown.  

Having posted about the Pain au Levain previously, I won't go into detail about the process here.  This bread is consistenly good, in both outcome and flavor.  This bake resulted in lovely oven spring and big ears, in spite of some rather deficient scoring.  It hasn't been cut yet, so I don't know about the crumb but the exterior suggests that the interior ought to be good.

The dinner rolls were a typical enriched roll, with butter, eggs, sugar and milk.  The two differences that set it apart from most such rolls was the addition of some whole wheat, maybe 20%, and no refrigeration.  The former was a pleasant addition in flavor and the latter was a real convenience since I was a bit pressed for time.  I just shaped them as simple pan rolls.  As the name suggested, they were rich and tender and a good accompaniment with dinner.

The cake was a bit over the top (which won't stop us from making it again!), what with a cup of butter, 4 ounces of melted chocolate, 5 eggs and buttermilk in the batter.  Oh, and chocolate chips, too.  My wife halved the frosting recipe (it called for 5-1/2 cups of confectioners/icing sugar), since we baked it in a 9x13 pan instead of in 3, 9-inch round cake pans.  This is not a light and airy cake.  It is moist, it is heavy, and it is sweet!  Good stuff, in other words.  Best of all, with others to help eat it, the danger of too much snacking on the leftovers is reduced.

Before going to bed Saturday night, I mixed a biga for Portugese Sweet Bread.  Today I finished the bread, shaped it as hamburger buns and baked it.  Now we have the base for some barbecue sandwiches for our guests Monday evening.  I've learned that the store-bought buns just don't stand up well to the sauce that comes along with the barbecue, so something like PSB is less likely to go all floppy in mid-bite while still being tender.

No pics of anything described here.  Just lots of enjoyment in both the baking and the eating.

Paul

This weekend I decided to use up the left over ingredients from thanksgiving. So I used a 29oz can of pure pumpkin to make a triple batch of pumpkin bread. I picked up the cranberries for $1.00 for the bag. My yield was two 9x5 loafs and two 81/2 x 41/2 loafs. Next I had 8 Oz's of heavy cream. I mixed the cream with 8 Oz's skim milk and four TBS. of lemon juice to make two cups of buttermilk. I used the butter milk to make Floyd's dinner rolls. Then I made the bread from lesson one. Every thing came out great but the batard looks more like ciabatta next time ill use a couch. Also It was a good thing I did not walk away from the mixer while mixing the pumpkin bread The dough got passed the guard on the hook and almost went into the gear box. The dinner rolls and rustic bread I made by hand, and added honey and powered milk.

Only a few days left until easter and I have been the designated bread baker for my family's easter dinner. My mom loves those "Kings Hawaiian Rolls" ( the ones they are selling like crazy at costco right now ) so I was thinking...hey I want to try and bake rolls like that... does anyone have a recipe that is similar to these rolls?

I don't know if it's my love for bread baking or my new camera that keeps me in the kitchen, but here's another attempt I just completed tonight.  The recipe is from Lory of Maine whose web site is:  http://kusinanimanang.blogspot.com/2008/01/potato-peasant-bread.html.  She says people can copy her recipes but she'd appreciate it if they would include a link to her web site.  So my thanks to Lory for sharing.  She's got over a hundred recipes there - goes to show what a dedicated wife and mother and foodie she is.

Since the recipe was for 2 loaves, I decided to make a loaf with one half of the dough and dinner rolls for the second half.  For the loaf, I added shredded cheese and green onions, then I rolled the loaf jelly-style and put it in a pan.  For the dinner rolls, I divided the dough into tiny balls and put three balls in each muffin cup. 

These were what came out of the oven:

When the loaf cooled, I sliced it.  Here's what it looked like:

And here's the final picture - a closer look at the slices:

Here's my question:

Can anyone tell me why that slice has a hole at the top, right below the crust?

Overall, I am happy with the recipe.  I probably shouldn't have spread the shredded cheese and green onions before rolling; maybe it would have been better if I incorporated the cheese and green onions into the mixture during the pre-kneading stage.

I must say though that the cheese and green onions spiked the taste a few notches up.  The loaf definitely had a sharper and more flavorful taste than the rolls.  And Lory did say that potatoes tend to make the bread soft and chewy inside and crisp and crusty on the outside.  I agree.  Those slices were really soft!  I left the potato skins on by the way - so they look like bacon bits but they're not.  A bacon loaf is next on the agenda, though!

I have been making these yeast rolls for some time now. Usually for the holidays. I thought I would share. They are very good and light.

Ingredients:

494 Grams Flour (bread)

5     Grams yeast (IDY)

65   Grams Sugar

5     Grams Salt

50   Grams of Egg (beaten)

195 Grams Milk

49   Grams Shortening

49   Grams Water

* Optional - I add about 3 tablespoons of day old mashed potatoes.

   Sometimes I add Sesame seeds

Combine all dry ingredients except salt and add water. Mix and set aside 20 minutes. Beat together egg, shortening and salt adding milk and knead for 10 to 12 minutes. Dough will be tacky. Place in oiled bowl and set aside covered.

Allow bulk ferment till double.

 Remove and scale and shape into 1.75 to 2 ounce rolls. They will expand a great deal. Place on baking sheet and cover. (I do an overnight refrigeration) Then allow 1 to 2 hours for final proof. You may not get much rise but you will get it in the oven. Keep an eye on them and when you press one with your finger and it doesn't completely return they are ready.

Place in preheated oven 375 degrees and bake approximately 10-12 minutes. Remove and brush with butter.

Allow to cool. What is leftover can be frozen.

www.elisfoods.wordpress.com

Hello All,

I have been enlisted to make the bread/rolls for our Thanksgiving feast this year. No problem there. I look forward to it. But my In-laws are asking for a recipe I once made, (handed down by my aunt) and quite honestly it is a pain.  It goes like this:

3 C hot water
2 Sticks butter
1 1/2 C sugar
6 eggs beaten
1 1/2 t salt
2/3 C powdered milk

**********
Yeast combo
3 T yeast 1/4 C sugar 3/4 C lukewarm water

**********
10 C flour
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Now for the kicker.  After all this you roll it out, smother it with another stick of melted butter and roll it up. They are like cinnamon rolls without the fun cinnamon or sugar.
The recipe says to bake at 350 for 15 min. This part always drove me crazy because if you don't place the rolls just right, they run into each other and you end up with a doughy mass in the middle of the pan.  Even if you succeed, the roll is huge, heavy, slippery with butter (i like butter. I even love butter. but come on!)

Personally I would like  a nice simple crusty roll. Tasty and soft on the inside. good for splitting in half and stacking with turkey or the antipast.  But finding a recipe that really crackles has been hard in and of its self. Reinhart's white bread rolls are OK as far as they go....
but they are white bread. Any ideas for my ideal roll (or even how to make the above gut bombs palatable to anyone who likes a little bread with their butter) would be greatly appreciated. Thanks! and have a happy Thanksgiving!

I made a stab at some 100% WW rolls today. (Well, I did sub in about 70 grams of white cake flour because I didn’t have enough WW pastry flour.) I was surprised to realize that shaping those little balls was a lot more difficult than shaping a loaf sized boule.