Monday, February 23, 2009

Soft White Dinner Rolls

I love baking and it would seem I am fairly good at it. Making bread is another matter entirely. I know how to make one specific recipe (my Father In Law's late Mothers bread). I learned to make that for him, and I certainly earned points for that on the Daughter in Law scale.

I cannot, however, make biscuits or any other kind of bread worth a damn. I decided I would try to make one new bread recipe a month. I started with this one from the King Arthur Website. When blooming the yeast I panicked and found they actually have bakers ON SITE whom you can call with questions. She re-assured me and I continued.

These rolls are quite tasty and fluffy, and my husband loves them! Which is all that really matters!

1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
7/8 to 1 1/8 cups lukewarm water*
3 cups Unbleached All-Purpose Flour, (I used Better for Bread Flour)
1 1/4 teaspoons salt
3 tablespoons sugar
6 tablespoons unsalted butter, at room temperature
1/4 cup nonfat dry milk
1/2 cup instant mashed potato flakes

*Use the lesser amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Directions
1) If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.

3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.

4) While the dough is rising, lightly grease two 9" round cake pans, or a 9" x 13" pan.

5) Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces.

6) Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball.

7) Place eight rolls in each of the round cake pans (or all 16 rolls in the 9" x 13" pan), spacing them evenly; they won't touch one another.

8) Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they're very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F.

9) Bake the rolls until they're a deep golden brown on top, and lighter on the sides, about 25 minutes.

10) Remove the rolls from the oven, brush with butter, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Serve warm, or at room temperature.

19 comments:

Katherine Aucoin said...

I'm still getting my sea legs on with baking. I can't do much good with biscuits either. But Cheryl, these rools looks fantastic and I am one week person when it comes to bread! I did make your ginger pancakes Saturday and they were a huge hit! Thanks!

Sara said...

These look delicious! I love homemade rolls, they're so good. I have a go-to recipe from Cooking Light, I'm going to try your version next time.

Sophie said...

they look so delicious! MMMM...

Cheryl said...

I've always wanted that recipe. Thanks.. :-)

Heather said...

that is AWESOME about the on call bakers. these look delicious! hope you had something tasty to dip them in :D

Heather said...

that is AWESOME about the on call bakers. these look delicious! hope you had something tasty to dip them in :D

Heather said...

that is AWESOME about the on call bakers. these look delicious! hope you had something tasty to dip them in :D

Pam said...

They look BEAUTIFUL! You just can't beat a fresh roll with butter. YUM.

Elra said...

They look absolutely delicious. Nothing beat homemade bread, really!
Cheers,
Elra

Paula said...

Beautiful! I call dibs on that one right in the center-top of the photo. I'm so impressed that you made these. Bread making is not part of my repertoire! :-)

Donna-FFW said...

Cheryl- Impressive, I haven't tackled the bread thing yet, I intend to one day.. Yours looks fantastic!

Amy said...

Beautiful rolls! I love bread but have never really tried making it, perhaps it's time to get over my yeast phobia!

Amy said...
This comment has been removed by the author.
Anonymous said...

you must try the Artisan Bread in 5 Minutes a Day! I would never attempt to bake bread, but with this book you can and I do!

Jan said...

Wow! I'm impressed, Cheryl. Those rolls look amazing. I've never tried making bread. You were very brave to admit calling the help-line. :-)

MaryBeth said...

Don't let Cheryl fool you...everything she puts her hand it turns out great and these rolls are no exception. Great looking rolls sis!

NuKiwi said...

Great job! I love breadmaking (when my schedule permits, of course...). It makes the house smell DELISH!!!

Gabe's Girl said...

Your site looks so amazing! I really want to make my own rolls soon. The picture of them is awesome. I can smell them!

Kevin said...

Those dinner rolls look good!

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