The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tonight's Dinner Rolls

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lisah's picture
January 4, 2008 - 2:32pm -- lisah

Tonight's Dinner Rolls

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lisah's picture
Submitted by lisah on

This is a great recipe I'd like to share with you.  I experimented with a basic sweet dough to create this recipe to make these dinner rolls.  I just tweaked the ingredients a bit.

20 oz bread flour (please weigh your flour it really does make a difference) (I use Honeyville Grain Alta Artisan Unbleached Flour)

2 tbs dry instant yeast

1 tsp kosher salt

1 cup whole milk (I think this makes a difference when it is whole milk vs. 2%)

1/4 cup water (mine is well water)

1/4 cup honey (I used an Australian strong honey)

4 tbs butter (I used salted butter - I like it better)

1 large egg (room temperature)

(extra melted salted butter for brushing before and after baking)

Mix dry ingredients with a whisk.  Put milk, butter and water in a measuring cup and warm in microwave for about 30 seconds.  Make sure it is not too hot.  Butter will soften but not melt.

Add this to the flour and with a dough hook on your Kitchenaid, start to mix.  Add the honey and the egg.  Mix on low speed 1 until the dough pulls away from the bowl.  Then on #2 knead for about 10 minutes until you can pull a nice windowpane fairly large.  Cut the dough down off the dough hook 3 times while kneading.  This makes a better dough as it is sure to knead the ingredients more fully.

Form into a ball and place into an oiled wooden bowl (I use my antique bread bowl almost exclusively now.  I used to use metal, then plastic, and now wood. It really makes a big difference for me.  I never wash it, just wipe it down with a damp cloth.  The minute particles of yeast that remain effect the dough.  So does the texture of the wood.  I truly recommend it.) Cover with plastic wrap and let rise until double.  About 40-50 minutes.

Turn dough out onto unfloured counter top.  I like to use a clean counter top.  I find I need no extra flour and the dough slightly adhears to the counter, which puts a great skin on the dough and a great seal.  Press with your hands into a circle about 10 inches or so across.  With a pizza wheel cut the dough into 16 pie shaped wedges (I ended up taking the 16th wedge and incorporating it into the ones that turned out too small).

Take each end of a wedge and fold it to the center and then pull up the sides to make a ball.  Roll the ball with the palm of your hand on the countertop to seal it.  You should have a nice pulled skin on the surface of the roll and it should be well sealed.  Do this 14 more times to make 15 rolls.

Place in a row (5 long by 3 wide) in a greased pan (I use Pam for Baking to spray my baking pans) (9 x 13 x 3).  Spray plastic wrap lightly with the Pam and then loosely cover the rolls.  Bakers note:  I just started using Pam for Baking and I find it to superior to anything else I've used.

Preheat oven to 350 degrees F.

In about 30 minutes, when rolls are puffy, but not doubled, brush lightly with more melted butter.  Bake immediately until just golden.  Remove from the oven and brush again with melted butter.  They will brown just a bit more out of the oven.

These were absolutely incredibly good.  My family ate them like there was no tomorrow.  I'm going to try this dough for Philadelphia sticky buns with currants and pecans next.  I'll let you know how it turns out.

Lisa H.

weavershouse's picture
Submitted by weavershouse on

Very nice rise, color and appearance. Great job. I'm going to give them a try. I look forward to seeing your sticky buns.                                                                     weavershouse

lisah's picture
Submitted by lisah on

Note that the flour I used is not a standard bread flour.  It has a bit less gluten I believe.  It is an artisan flour.  I can check on that from Honeyville Grain.