Creating memories in the kitchen...One meal at a time.

Thursday, November 12, 2009

Day 4- The Rolls Recipe #2

Okay, here is the second and very delicious second roll recipe. A hybrid of a soft, fluffy American-style roll and a crusty European one could make for the ideal dinner roll. We wanted the best of both worlds without having to make any compromises. I would have to say that they accomplished their goal. The rolls turned out soft and tender , more chewy than fluffy and still had wonderful flavor. The pros to these rolls--they are really easy to make. Probably one of the easiest I've made. I would recommend these if you are a beginner. Another plus is that you can make and shape the rolls and then refrigerate until ready to bake. Cons- This recipe only makes 12 rolls so I would recommend doubling it. (I'm still partial to Duane's Grandma's Rolls or the Lion House Rolls but these are great!)With all these make ahead recipes, you might actually get to sit down on Thanksgiving!

Soft and Chewy Dinner Rolls
Cooks Country

Makes 12 rolls

1 1/4 cups water , heated to 110 degrees
2 tablespoons extra-virgin olive oil
1 tablespoon sugar
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
3 cups all-purpose flour
1/2 cup instant potato flakes
1 1/2 tsp. Salt
1 egg , lightly beaten

1. WARM OVEN Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Line baking sheet with parchment paper. Grease large bowl.
2. MAKE DOUGH Whisk water, oil, sugar, and yeast in liquid measuring cup until yeast dissolves. In bowl of stand mixer fitted with dough hook, mix flour, potato flakes, and 1½ teaspoons salt until combined. With mixer on low, add water mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and knead until dough is smooth and comes away from sides of bowl, about 6 minutes.
3. LET RISE Turn dough onto lightly floured counter and knead briefly to form smooth, cohesive ball. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.
4. SHAPE ROLLS Punch down dough on lightly floured work surface. Divide dough into quarters and cut each quarter into 3 equal pieces. On clean surface, form each piece into rough ball by pinching and pulling the edges under so that the top is smooth. Then cup each round with your palm and move in a circular motion on an unfloured surface to shape a smooth ball. Transfer to prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes. (Or refrigerate rolls for up to 24 hours.)
5. BRUSH AND BAKE Remove rolls from oven and discard plastic wrap. Heat oven to 400 degrees. Brush rolls with egg and sprinkle evenly with ½ teaspoon salt. (I didn't salt mine.) Bake until golden brown, about 15 minutes, rotating sheet halfway through cooking. Cool rolls on sheet 10 minutes. Serve.

***MAKE AHEAD: Bake as directed until rolls are just beginning to brown and outside is set, about 5 minutes. Cool completely and freeze in zipper-lock bag. When ready to reheat, defrost at room temperature for about 1 hour and bake 10 minutes in 400-degree oven.***

Posted by: Sallie & Julia
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Sparky said...

These sound great but I don't think I could make them without the ingredient measurements. ;-)

My Sister's Kitchen said...

Sorry about that. Don't know what happened. Anyway, it's fixed now.

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