February 29, 2012 - 1:51pm
Oh-So-Buttery Dinner Rolls!
I get the feeling that dinner rolls are one of those things that don't come out of the oven very often. We all love them. There's something about the soft melt-in-your-mouth inside, the buttery outside... it's nearly impossible to resist a freshly made dinner roll.
That's just the problem though. That whole freshly made thing is hard to do. I don't know about you, but it is rare I have the time to be home early in the afternoon to throw a batch of dough together to be ready for dinner. I would absolutely love to (and so would AJ... he managed to finish all but one of the rolls I made), but it's just not that feasible very often....
Please visit my blog over at Ovenmittsblog.com to see the full post and recipe!
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You can easily solve your problem by letting the dough rise slowly overnight in the refrigerator. Place the dough ball in an oiled container with lid, and refrigerate it right after mixing.
Remove the dough from the fridge the next morning. You can either let it come to room temperature (2 hours) before shaping, or, as I would do, shape the rolls cold, they take a little more time to rise, but not very much, since they are so small.
The additional benefit of longer fermentation is the development of an even better taste - try it out, you will like it.
By the way, I never found any difference in performance of instant yeast, whether it was next to salt or not. This is a precaution that is certainly important for fresh yeast, but instant yeast performs under almost any circumstances, unless you overheat it.
Happy Baking,
Karin
Thanks for the feedback! I've been wanting to try a slow-rise for dinner rolls for a while now, but I always forget to start it the day before! I'll have to think ahead next time.
As far as the yeast goes, I've always heard that you should keep it out of salt. But, maybe it's just a precaution. I've never really thought of experimenting, but I'll have to give that a go, too.