Monday, November 28, 2011

Buttery Soft Dinner Rolls

When rushing to prep as much as possible for Thanksgiving, there was a split second where I thought "I could just buy rolls..." followed immediately by another thought that I just couldn't do it.

Yeast used to be intimidating to me. I refused to go anywhere near it after a soft pretzel making mishap where my pretzels ended up resembling something you'd find on the ground of a dog park. But then, I got the Kitchenaid Mixer. I'd read enough to know that it can easily handle making bread. So I pushed aside my fears and tried it out. I've been hooked ever since.

Granted, I do still have issues with my dough not rising quite high enough, but I'll just blame that on impatience.

When I started my search for rolls, I knew I wanted something basic enough that it wouldn't take away from the rolls if I added sesame seeds, garlic powder, poppy seeds and onion powder to some of them. (My version of an everything roll.)


Buttery Soft Dinner Rolls
Source: Bakingdom
Yield: 20-24 rolls
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Ingredients:
    • 5 cups bread flour
    • 1 packet instant (rapid rise) yeast
    • 3 tbs. sugar
    • 1 1/2 tsp. salt
    • 1/2 stick butter, cut into pieces and slightly softened
    • 3/4 cup hot water
    • 3/4 cup lukewarm water
    • 2 eggs
    • garlic powder, poppy seeds, sesame seeds, onion powder (optional)

Directions:
1. Combine the flour, yeast, sugar and salt into the bowl of your stand mixer with the dough hook attached. Stir to combine.
2. In a small bowl, light beat one egg and set aside.
3. In a large measuring cup, combine the hot water and butter pieces and stir until the butter has melted. Add the lukewarm water and the beaten egg and whisk until combined.
4. Pour the mixture into the stand mixer and and knead on medium speed for about 10 minutes. The dough shouldn't stick to your hands or the bowl. Add flour as necessary.
5. Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel and allow to rise for 2 hours or until it has doubled in size.
6. Line two baking sheets with sil-pats. Once the dough has risen, divide it into 20-24 2 ounce balls. Place on the baking sheet and cover with a kitchen towel. Let rise for one hour or until doubled in size.
7. In a small bowl, beat the remaining egg with a tablespoon of water. Brush over the dough. Sprinkle dough with any toppings if desired. Bake for 18 minutes or until lightly browned.

These were definitely the perfect little dinner roll for Thanksgiving. Everyone enjoyed them. I definitely plan on making them again.

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