Fluffy, soft dinner rolls for the Holidays. Come on... u get to act like a star at the Holiday dinner table at no cost not even a kitchen aid stand mixer, now how good is that to say pass.Your regular pantry items like flour, egg, milk and butter can make clouds now. The one that will literally melt in your mouth.
I have been making bread occasionally lets say trying to because every time they would turn out hard and I would always look for a scapegoat to blame on like old yeast, bad recipe or the herd carelessly closed some door and knocked down the rising dough . . . but little did I realize that I was not activating the gluten enough to get the desired effect.
Whats the desired effect I was looking for ? Something that would spring back to shape even if u laid down on it. Ya! something like the memory form mattress that says u did not even sleep here last night.. if that helps :)
PRINTABLE RECIPE HERE
Ingredients: (Yields 24 small rolls)
All purpose flour - 3 1/2 cups #KingArthurflour
Instant yeast - 1 tsp dissolve in 1/3 cup luke warm water
Sugar - 1/3 cup
Milk - 3/4 cup (slightly warmed)
Butter - 1/2 cup( in stages)+ 2 tbsp for brushing (room temperature)
Large egg -1 (in room temperature)
Salt - 1 tsp
1.First dissolve the yeast in slightly warm water (over heated water will kill yeast) keep aside for 5 mts and let it become cloudy.
2.Lightly whisk everything that is egg, sugar, milk, 5tbsp of butter (almost melted in microwave for 30 seconds allow it to cool if hot) salt and the yeast. Now the liquid part is ready gradually add only 1 1/2 cups of flour to it. Keep stirring it continuously with a wooden ladle or fork for 3-4 minutes (it will look like pan cake batter don't worry) This helps to form the gluten.
3.Then gradually add the remaining flour to it and mix well. Once the its hard to mix use your hands and knead for 2-3 minutes more. It will be a very sticky messssy dough. That is what we are looking for as the stickier the dough the softer the dinner roll.
4.Keep the dough cover in a warm place for 1 1/2 hours. The dough will rise and double in size.
Now sprinkle some flour on the work station and divide the dough into two. Spread each one into a 13 inch round. Spread 1 tbsp butter on it.
5.Cut the round into four then each piece into 3. You will get 12 pieces in one round. we are having 2 rounds that makes 24 rolls.
Roll each piece from outside to inside that is broad side to tapering end to a crescent shape.
6.On a greased baking tray keep each prepared roll one row will accommodate 8 (make 3 rows of 8 so the 24 fit in well.
7. Keep it loosely covered to rise for 1 more hour it should double in size and will touch each other thats fine.. In the last 10 minutes preheat oven to 375 ° F and bake the dinner rolls in the middle rack for about 15 to 19 minutes until the top just begins to slightly brown.(It will brown more as it sits)
Remove the tray from oven and very gently smear melted butter on top without punching it too much and deflating.
Serve warm dinner rolls by pulling apart each one.
Dinner roll can be served with soups or along with other Holiday sides.
Best served: warm soon after baking. Stays up to two days in room temperature remember to warm it up in microwave by sprinkling some water so it becomes soft again. Serve immediately after heating or it will become super hard as it sits.
Smother the roll with some butter and u will only utter ummm hmmm fooff iff goooff.. :)) Come on u are allowed to talk with mouthful because u will not stop with 2-3. I promise.
Using fresh yeast is very important for the dough to rise.
The gluten has to be activated
Ingredients have to be at room temperature or slightly warm. But even if slightly unbearable it will kill the yeast if some of it is cold then the roll will not get the desired effect.
Handle the dough gently after the first rising so its not deflated.Do not press too hard while rolling.
Hope you like it and Have a Happy Thanksgiving. I wish to say thank you to all my readers who have supported and visited my pages.
Other Holiday side ideas from Food Network Friends:
Feed Me Phoebe: 5 Healthy Farmer's Market Thanksgiving Sides
The Heritage Cook: Roasted Curried Carrots with Raisins and Yogurt Sauce (Gluten-Free)
TasteBook: Celery Root Puree with Pears
Creative Culinary: Old Fashioned Green Bean Casserole from Scratch
In Jennie's Kitchen: Perfect Mashed Potatoes
Dishin & Dishes: Pumpkin Cheesecake Parfaits
Elephants and the Coconut Trees: Dinner Rolls
Taste with the Eyes: Thanksgiving Cranberry Sashimi