Wednesday, January 13, 2010

Better for "Rolls"

I have been trying different recipes for dinner rolls. I found one that I really like and I have used the recipe several times. I have made batches using regular all purpose flour and I have made batches using bread flour and the recipes using the bread flour were far superior! The bread flour has more protein than regular all purpose flour. The protein creates a chewier, more bread like texture. I have found using bread flour in cookie recipes will help make them chewier as well.
Today I made the rolls using bread flour and they are amazing! Hopefully some will make it to the dinner table this evening!
Check out these babies......yum-o!
World's Best Rolls
Recipe courtesy of : (This is by far the best recipe I have found!)

2 c. whole milk
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 packages active dry yeast
2/3 c. warm water
8-9 c. all-purpose flour
3 beaten eggs

1. Heat milk. Add yeast and 1 tablespoon sugar to warm milk. Allow to rest 10 minutes (and get all bubbly!)
2. After yeast has been "activated", mix in the butter, salt, the 1/2 cup sugar, and warm water.
Blend in the beaten eggs.
3. Begin adding flour. Add enough flour to make a soft dough. Knead dough until smooth.
4. Place dough in a greased bowl in a warm place. Cover with a clean towel and allow to rise 1-1 1/2 hours.
5. Punch down dough. Form into roll shape of your choice (I prefer crescents) and allow to rise a second time, about 45 minutes.
6. Bake at 350 degrees for about 15 minutes.


5L's said...

oh my gosh, those look delicious! i LOVE bread but i hate how long they take to make. i have a 60 minute yeast roll recipe that i use. i will definitely try your suggestion with the diff flour! thanks for this recipe...i just might try it when i have a bit more time and craving bread. :)

Trisha said...

Oh how I struggle with roll making. I hate it so badly that I just usually buy rhodes rolls and make those. I too have tried different flour, different kinds of milk, etc. I am so going to try this recipe. Thanks!