Sunday, November 30, 2008
This Thanksgiving was my first time making rolls and I was so happy that they were a success!
3 1/4 - 3 3/4 C all-purpose flour
1pkg active dry yeast
1 C milk
1/4 C sugar
1/3 C butter, margarine or shortening
1 beaten egg
I like to proof my yeast. So get some really warm water in a little bowl (maybe 1/2 C warm water) add your packet of yeast and like a tablespoon of sugar. Wait a few minutes for it to foam up.
Mix yeast mixture with 1 1/4 C of the flour. In a medium saucepan heat and stir milk, sugar, butter and 3/4 t salt until just warm (butter starts to melt) (120-130 dgs, I usually warm it up until I can hold my finger (my very very clean finger) in there for about 3-4 seconds before it gets too hot). . Add to flour mixture along with the beaten egg. Beat with an electric mixer (or Bosh, or Kitchenaid) on low speed for 30 seconds, then beat on high for three minutes. Assuming you are using some sort of mixer and not your bare hands.... start adding as much of the remaining flour as you can, if you do my little yeast proofing trick you'll probably even need a little extra flour beyond what the recipe calls for (1/4- 1/2 C more?). Knead for 6-8 minutes total. Shape dough into a ball and place in greased bowl, turn once (or just spray the top with non-stick spray too, that's my little trick : ) ). Cover and let rise in a warm place until double in size, about an hour.
Punch dough down. Then turn out on a lightly floured surface. Divide in half. Cover and let rest for ten minutes. Lightly grease your pan.
For dinner rolls shape the dough into 24 balls, place balls on prepared baking pan. And bake at 375 for 15-18 minutes (the second pan only took about 12 mintues...go figure, just keep checking them).
I shaped my rolls into rosettes. Here's the directions for that --- divide each portino of dough into 16 pieces (I rolled it out into a big rectangle and cut in strips. Roll each piece into a 12 inch long rope. Tie in a lose knot, leaving two long ends. Tuck top end under knot and bottom end into top center of the knot. Place two to three inches apart on prepared baking sheet.
I also lightly brushed some melted butter on top of the rolls as they came out of the oven.
They looked so pretty and tasted so good with the homemade honey butter I served them with (equal parts honey and butter whipped together).
This whole recipe makes it sound complicated, but it's really not. Please, try it, they were so good--- even Janssen liked them. That kind of makes Janssen sound picky, she's not but she said that she doesn't normally like rolls : )