Recipes so good it oughta' be a sin!


Monday, September 13, 2010

Melt In Your Mouth Dinner Rolls

Butter melting on a hot homemade roll simply can't be beat!
Being from the South, I have a number of recipes for biscuits. Biscuits just tend to get eaten with most meals and even for breakfast. In fact, sometimes they are a meal unto themselves when served with gravy or "pot likker" for lunch.

But, Michael happens to be from above the Mason-Dixon line and prefers rolls with this meals. That meant I needed a really good roll recipe that wasn't too difficult and would produce pretty consistent results. I was lucky to run across a recipe in The Amish Cook's Baking Book that fit the bill perfectly.

These rolls are the perfect consistency with a nice browned crust and delicate interior. Served hot with butter they simply melt in your mouth! I'm not a big fan of dinner rolls, to me they are often too "bready" tasting, but these were wonderful. When I sit down and eat rolls with butter spread on them, well, you know they're something special!

The original recipe for this calls for shortening, but I used grape seed oil instead. It gets a little good nutritional stuff into the bread and I think helps keep them nice and airy. You could use olive oil without any problem either.

I think you'll love these and I promise if you try them, they'll be making encore appearances on your dinner table. By the way, this recipe is actually halved and yields 16 rolls so if you have a crowd, double it up and it should be fine.


1/2 cup warm water
1 package active dry yeast
1/4 cup plus 1 tbs. sugar
3/4 cup hot water
1/2 cup grape seed oil (or olive oil or softened shortening)
1 1/4 tsp. kosher salt
2 1/2 cups bread flour (plus more if needed)

In small bowl, stir together warm water, yeast and 1 tablespoon of sugar and let sit until foamy, about 10 to 20 minutes.

In bowl of electric mixer fitted with dough hook attachment, mix the hot water, grape seed oil (or shortening), the remaining sugar, and salt until incorporated together. Cool mixture to lukewarm temperature (100° to 110°) and add yeast mixture. Gradually add the flour with mixer on low speed. Add more flour if necessary until dough comes away from sides of bowl and is soft but not sticky.

Light and fluffy interior melts in your mouth!
Turn dough out into large bowl greased with grape seed oil or olive oil. Turn dough to coat both sides. Cover bowl with plastic wrap and let rise in warm, draft free place for about 1 hour or until doubled in size.

Punch down dough and let rest for 10 minutes. Divide dough into 16 rolls by cutting in half and then cutting each half in half and finally each of those in quarters. Form each dough into a small boule and place on baking sheet. Let dough rise again for 45 to 1 hour until doubled in size.

While dough is rising, preheat oven to 350°. Bake until lightly browned, about 20-25 minutes. Allow rolls to cool slightly before serving. Rolls will remain fresh for 3-4 days in airtight container or can be frozen in plastic bags for up to 6 months.

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