Monday, November 29, 2010

Dinner Rolls

This recipe comes from Tammy P. our Stake Provident Living Specialist.  I actually made these rolls and they turned out great.  I multiplied the recipe by three to get a pan with four dozen rolls.

3 + cups bread flour (I used half wheat and half white flour)
1 tsp salt
3 Tbsp gluten flour
1 Tbsp yeast
3 Tbsp powdered milk
2 Tbsp oil
2 Tbsp sugar
1 ¼ cups hot water

Mix according to basic bread making instructions. Once dough has completed the
first rise, shape into rolls. Let rise for 20 minutes. Bake at 375° for 15 min. or until
golden brown. Note: 3X the recipe to make 4 dozen rolls and fill an entire baking
sheet. Freeze any extra to pull out later. To reheat: Wrap thawed rolls in foil and
bake at 350° for 10-15 minutes.

1- Mix all dry ingredients only adding half of the flour in your mixer bowl.

2- Add wet ingredients and begin mixing using the dough hook following the suggested speed in your mixer instruction book for bread. (Water should be about 115°-120°F to allow the yeast to rise.)
Gradually add additional flour until dough cleans the sides of the bowl. The exact amount of flour you will add will depend on the humidity in the air and whether you are using all whole wheat flour. Be patient as you add the flour. Only add ¼-½ cup at a time and watch to see if the dough pulls together and leaves the sides of the bowl basically clean. Remember that when making bread by hand, you are to knead the dough for 6-8 minutes. The mixer doesn't necessarily do it any faster, it just does the work for you. The mistake that often makes bread too heavy is adding too much flour.

3- Once the dough is pulling together and leaving the sides of the bowl clean, stop adding flour and just allow the mixer to knead the dough until smooth, elastic, and resistant. (About 2-3 minutes.)

4- Lightly oil top of dough (or spray with Pam), cover with a cloth and let rise until double in size. You can speed this step up by turning your oven to 150°. Once it is hot, turn the oven off and set your bowl of dough into the oven. (If your mixer has a plastic bowl, you will want to transfer the dough to an oven safe bowl first.) On the counter, it usually takes an hour or more to let your dough rise. In the oven, it is double in size in about 20 minutes. (I just left my dough in my Bosch mixer with the lid on and let it rise).

5- Punch dough down and remove from bowl. (You can allow the dough to rise multiple times. Sometimes you just can't get to it when it's ready. Maybe the turkey is still in the oven or the baby needs to be fed or the phone rings. You know you have days like this. Just keep punching it down each time it is double in size. Letting it rise a few times actually makes for a fluffier, lighter texture.)

6- Shape into loaves or rolls on an oiled countertop and place in greased pans.  Cover with a cloth and let rise until almost double - about 20 minutes.Bake according to specific recipe instructions.

Bread Tip:  Bread is done when it is golden brown and sounds hollow when you tap it.

Baked Maple Bars:  You may add extra sugar and some cinnamon to the dough.  Then roll the dough out thin (1/4 inch) and let rise.  Then bake in the oven at 350 for 15-20 minutes until golden brown.  Then frost when warm out of the oven.

Maple Frosting (mix all ingredients together)
1 1/2 to 2 cups powdered sugar
1/2 tsp. maple flavoring
1 T. melted butter
1 T. milk (add more until frosting is correct consistency)


April said...

Tiffani, do you mean 2 dozen rolls on a pan? I have made this recipe 3 times now and I get about 24 normal size rolls on the big Costco pans.

I love this recipe. Great confidence builder for a beginner like me. I use half and half whole wheat and white and they come out really delicious. My next batch I will try 100% whole wheat...I just like to practice.

Marne said...

I made these for dinner tonight with our soup. They turned out great...although I made them too big. I snuck one and tasted it and it was delicious. I only got 10 rolls from one batch. We just have nice, Texas sized rolls for dinner tonight!

April said...

So do you think Tiffani meant 2 dozen rolls on a pan instead of 4? They get so big rising don't they?

So did you do half and half? whole wheat and white? I am trying to figure out the best tasting combo-

These rolls are for now "my roll" recipe. Love them

April said...

oh, ok- I tripled the recipe to make 24 rolls on one costco sheet- but I only end up using 6 cups of flour instead of 9- probably because I am kneading it by hand-maybe I should use more flour so I can end up making 4 dozen rolls on one cookie sheet.

anyway- happy rolls

Tiffani said...

Yes, you should get 4 dozen out of the recipe if you triple it. They will all fit on a jelly roll pan, like pictured. When I place them on the pan (before rising) they are touching each other. They raise up into beautiful and delicious rolls! I love this recipe, I make it every other week.