Wednesday, February 24, 2010
Super Yummy Rolls
There are approximately 6,572 delicious roll recipes out there. I have tried about 300 of those trying to fins one that was yummy enough to make all the time, you know...the 'go to' roll recipe. I believe I have found it! And I am sharing it with you.
Cuz I'm cool like that.
Adapted from allrecipes.com
Mix in an electric mixer. (I have a bosch - perfect for dough making)
Throw into mixer (which is turned off at this point) the following:
-5 C flour (I usually use white, but you could do half and half or straight whole wheat, but if you do that then throw in some extra gluten - baking isle)
-1/2 C sugar
-1 tsp. salt
-5 tsp. instant yeast (I use dry active yeast - it does not need to be proofed)
Give it a little shoosh to mix the dry ingredients. then warm up the following in a microwave proof bowl:
-3/4 C. milk
-3/4 C. water
-1/2. C butter or marg. (I've used both to the same results, I'm not a butter snob)
then crack 2 eggs in a bowl and temper them with the warm liquid. (Tempering eggs: The technique used to blend uncooked eggs into hot liquid or sauce. Eggs are beaten and a little of the hot mixture is stirred into them to warm (temper) them. Tempering slowly raises the temperature of an egg, without curdling it and without heating it too fast) then pour the eggs into the warm mixture.
If you are not used to making rolls, bread, etc, please read this!! If you are pro, them skip and proceed.
*Your liquid must be warm to wake up the yeast and get it working to rise your bread/rolls. If it is too hot, then it will kill the yeast and no rise. To check to see if it;s the right temperature, then stick your finger in the liquid. It should feel warm to hot and you should be able to leave your finger in the liquid. if it is too hot for your finger, it is too hot for the yeast.*
add liquid/eggs to the flour mixture in the mixer. crank it and let it knead. You may or may not need to add more flour depending on the humidity of the day. Tonight I needed to add about 1/3 C. more flour. It has enough when it scrapes the sides clean. Let it knead for about 8-10 minutes.
Oil a big bowl and throw the dough into it, turn to coat. It should feel more sticky then dry. Use some oil on your hands if it has stuck to the bowl at all. Cover with a damp kitchen towel and stick in the oven (not on) with the oven light on. Let it raise until double.
hand knead a little and form into 24 rolls (or 12 HUGE ones). I like to put them in my muffin tins. Let them raise again for 20 minutes or so.
Bake at 400 for 15 minutes or so.
Eat until you need to go workout.