Dinner Rolls Question
Sheryl Rosen
I got a deal on Yeast a few weeks ago. (Seriously, anyone interested in
baking bread should buy yeast at the warehouse club. Find a friend with
a membership if it's not practical to have one yourself. $3.29 for two
1-lb. bags. My friend and I each took a pound. That's an enormous
amount of yeast! For about a buck-fifty. (actually, $1.65, but who's
being picky?)
Flour is cheap, too. 99cents for a 5 lb sack this week.
So I've been experimenting with bread.
I made dinner rolls last night. Roughly, a half recipe of the "Milk
Bread" recipe from Joy of Cooking.
Flour, yeast, melted butter, milk, an egg, sugar and salt. I put in a
spoonful of vital wheat gluten because I was using A/P flour, not bread
flour.
I made it to the typical texture of the dough I always make...smooth as
a baby's bottom. Gorgeous dough.
Let it rise, shaped it (as suggested for "butter horns" in JOC, only I
divided the dough in half, spread out the dough, spread some butter on
it, then rolled it up jelly roll style, then cut them into individual
rolls), let them rise and baked them again.
They were very tasty. Nice crust, tender crumb. Delicious, and I'd make
them again.
But not what I wanted. I wanted soft, squishy dinner rolls, like you
get at the bakery. (I know, I should just buy them, they are readily
available...but I wanna try to make them myself.)
How do you make soft, squishy rolls at home? Another egg, perhaps? Less
flour--stickier dough?
There was something in Better Homes and Gardens called "Batter rolls".
You use less flour and you have to put the batter into a muffin tin. I
might try that, just to see what it does.
Any ideas on how to make soft, squishy, shiny topped dinner rolls at
home?
--
Sheryl
--
I had to start using a spamblock.
To email, replace nospam with catmandy
Thanks
Damsel in dis Dress
>Any ideas on how to make soft, squishy, shiny topped dinner rolls at
>home?
The only thing I can help with is the shiny top. Just brush butter over
the hot rolls when you take them out of the oven. The butter adds gloss
and lots of flavor!
Carol
--
Damsel's Unofficial Web Home of RFC:
http://home.att.net/~edible-complex/
Culinary FAQs, RFC Cook-Ins, Birthdays,
Signature Dishes, Chat Channel
DALnet #rec.food.cooking
Paul M. Cook®
"Sheryl Rosen" <nos...@optonline.net> wrote in message
news:nospam-1E26DA....@news2.srv.hcvlny.cv.net...
The best rolls are made with potato water, vegetable shortening and mashed
potatoes. The dough needs to rise overnight in the refrigerator so it
develops a finer texture. The best recipe I have used is in the Betty
Crocker cookbook.
Paul
Edwin Pawlowski
Bake a loaf of bread with the 99¢ stuff and bake a loaf with King Arthur
flour.
--
Ed
e...@snet.net
http://pages.cthome.net/edhome
Jill Yelverton
: I made some dinner rolls yesterday.
Hi Sheryl,
I get my yeast like that at Sam's Club. I've been keeping it in a glass jar
in the refrigerator and that seems to keep it fresh. The first time I bought
it I went crazy baking bread, foccacia and pizza...
Found thais recipe for rolls on rec.food.recipes.
They might not be exactly what you're looking for but they sound good and
are another way to use that yeast.
Jill
I
Never-Fail Icebox Rolls
I got this recipe out of the Tennessean newspaper many years ago--January 6,
1983--to be exact. If I make it in the bread machine, I add the ingredients
according to the manufacturer's instructions. after the dough cycle is
complete, continue the recipe as follows. Otherwise, these instructions are
for non-bread machine mixing.
1 cake or pkg. dry yeast (I use 2 tsp. Saf instant yeast)
1/4 cup lukewarm water (95 to 115 degrees) for proofing yeast
1 cup warm water (same temp. as above)
1 tsp. sugar
1/3 cup sugar
1 egg
1/2 cup shortening
1 tsp. salt
1-2 tbsp. instant potato flakes (my own addition)
4 cups bread flour
1 tsp. bottled lemon juice (my addition to add to the water)
Add the bottled lemon juice to the 1/4 cup water. Add yeast and the 1 tsp.
sugar to proof yeast. The lemon juice somehow works with the yeast and you
have a higher rise. Cream the 1/2 cup shortening and the 1/3 cup sugar in
separate bowl. add the egg and the 1 cup warm water. Beat well. add
dissolved yeast mixture. beat in the flour and the salt. Let rise. Then
press down when doubled. Roll out or put in refrigerator. Make rolls as
needed. Put in greased pan. bake in preheated 350 degrees oven 15 minutes
or till brown.
Makes 2 1/2 dozen.
Vox Humana
"Sheryl Rosen" <nos...@optonline.net> wrote in message
news:nospam-1E26DA....@news2.srv.hcvlny.cv.net...
>
> get at the bakery. (I know, I should just buy them, they are readily
> available...but I wanna try to make them myself.)
>
> How do you make soft, squishy rolls at home? Another egg, perhaps? Less
> flour--stickier dough?
I would leave out the gluten, increase the fat (I use vegetable oil or part
butter/part vegetable oil for soft rolls), and maybe slightly increase the
sugar. All of these things will reduce the gluten formation and soften the
dough. Be careful not to let the rolls over-proof or they will collapse.
If you want to improve the flavor, mix the yeast, liquid, and about half the
flour and let it ferment for 30 minutes to 4 hours and then proceed with the
dough.
Mary Bush
Dinner Rolls
1 2/3 cups water
2 Tablespoons powdered milk
2 Tablespoons shortening
2 Tablespoons sugar
1 1/2 teaspoons salt
4 1/2 cups flour
1 1/4 teaspoon yeast
Glaze:
1 egg, beaten
1 Tablespoons water
For ABM measure ingredients into pan as suggested by manufacturer. Put on
dough setting. When compete, remove dough to lightly floured surface. If
necessary, knead in enough flour to make dough easy to handle. Divide dough
into 18 portions. Shape into smooth balls. Place balls, almost touching,
into two greased 8 inch square cake pans; cover and let rise for 30 minutes
or until almost double in volume*. Brush with glaze. Bake in 350 degree
oven for 20-25 minutes or until golden brown and bottom sounds hollow when
tapped. Remove from pans and let cool on wire rack. Actually, we don't let
them get cool. These can be shaped into cloverleaf, crescents, parkerhouse
or bread sticks.
*If you use a microwave safe pan, I discovered that you can get them to rise
in the microwave. Use lowest setting and start with one minute. Increase
time until risen to level you need.
"Sheryl Rosen" <nos...@optonline.net> wrote in message
news:nospam-1E26DA....@news2.srv.hcvlny.cv.net...
> I made some dinner rolls yesterday.
> So I've been experimenting with bread.
>
> I made dinner rolls last night. Roughly, a half recipe of >
> But not what I wanted. I wanted soft, squishy dinner rolls, like you
> get at the bakery. (I know, I should just buy them, they are readily
> available...but I wanna try to make them myself.)
>
> How do you make soft, squishy rolls at home? Another egg, perhaps? Less
> flour--stickier dough?
Dag
"Jill Yelverton" <ji...@atlantic.net> wrote in message
news:IGtd8.13$v%6.6...@news1.atlantic.net...
blacksalt
>
> Any ideas on how to make soft, squishy, shiny topped dinner rolls at
> home?
Here is a post of mine from years back. These rolls were definately a cut
above "white rolls" one usually gets.
blacksalt
<begin paste>
I used the plain potato bread recipe out of Secrets of a Jewish Baker by
George Greenstein. When I make the bread, I mash the potato only
partially...leaving
a few marble-sized 'rustic' chunks, but for the rolls I wanted something
with a very light texture as I was pitching to a very conventional
crowd. What follows in Greenstein's 'Kitchen Aid' type mixture recipe.
To do by hand, reduce by 33%.
(I have adapted it a bit, e.g. I didn't proof the yeast...I have faith
in the freshness and reliability of my yeast.)
Mix:
3 1/2 C potato water
1 1/2 C mashed potatoes (to get this very smooth and light, I used Yukon
Gold pots and blended the well boiled, peeled spuds in a food processor.
The product of this was more like glue than mash patatoes)
6 3/4 Teas yeast (three packets)
3 T sugar
3 T room temp butter
1/2 C skim milk powder (I use non-instant which is a little denser than
the instant kind)
1 T salt
Stir in 3-4 Cups all purp flour and put your hook on your Kitchen Aid
mixer. Run on low and keep adding flour until the dough comes away from
the sides....this dough will remain on the sticky side. Knead or mix
about 7 minutes until silky smooth.
Place in greased bowl, let double, punch down and let it 'rest' while
you grease or butter a baking sheet 12x18". Unfortunately this recipe
won't *quite* fill the pan, but to make more will run the dough up the
hook. Grease your hands and pinch off a wad of dough a bit bigger than a
golf ball, roll it up tight, pinching together the loose ends you have
drawn up, and place them in rows four across and 6 down, spacing them
evenly, but leaving a gap on one long end so that they rise into each
other. Cover with *greased* wax paper (this dough is sticky!) and let
double. Preheat oven to 375F and bake about 20 minutes. They should be
evenly and darkly brown.
I transported this to the T-day meal on the baking sheet and when the
turkey came out, in went the cooled rolls. They reheated very well and
were very popular. Great with cranberries smeared on them. I did butter
the tops as they came out of the oven and let them cool initially with a
teatowel over them.
Oh, and if you have any extra of the food processed, slimey potato
leftover try:
1 cup of above potato puree', one egg, 4 T all purp flour, salt and
white pepper, mix well, drop into gently boiling, salted water off of a
greased serving spoon. Boil, turning once, about 5 minutes. I had mine
with a bit of horseradish....very tasty.
tj
Dimitri
"Sheryl Rosen" <nos...@optonline.net> wrote in message
news:nospam-1E26DA....@news2.srv.hcvlny.cv.net...
<snip>
> Any ideas on how to make soft, squishy, shiny topped dinner rolls at
> home?
>
> --
Sheryl,
Here is a parkerhouse roll recipe that may be what you are looking for. It
is from;
http://recipecircus.com/recipes/ktsmom/BREAD/Butterhorn_or_Parkerhouse_Rolls
.html
Dimitri
Parkerhouse rolls
List of Ingredients
2 packages dry yeast
1 teaspooon sugar
1/4 cup lukewarm water
3/4 cup milk, lukewarm
1/2 cup (1 stick) margarine
1/2 cup sugar
1 teaspoon salt
3 eggs, well beaten
5 cups flour
Instructions
Dissolve yeast in lukewarm water to which 1 teaspoon sugar has been added to
speed proofing.
In a large mixing bowl combine warm milk, butter, sugar, and 2 cups of the
flour. Beat vigorously until bubbles form on surface. Cover and let rise in
warm place until sponge is light (about 30 minutes).
Whip down and add remaining flour to make a smooth dough. Knead dough in the
bowl or on floured bread board until smooth and elastic.
Press dough into oiled bowl and pat with oil and a bit of water to prevent
drying.
Cover and let rise in a warm place until double in bulk. Punch down and turn
onto floured board, knead, and shape into rolls of choice.
Dough may be refrigerated at this point for later use. It also may be shaped
into rolls and frozen before final proofing.
To make butterhorns, divide dough into fourths; roll each piece into about
8-inch circles about 1/2 inch thick. Brush with melted butter; cut each
circle into 10 wedge shaped pieces. Beginning at the broad end of the wedge,
roll toward the point. Stretch point and place roll, point side down, on
greased baking sheet. Brush with melted butter and let rise in a warm place
until double in size and very light.
Bake at 400 degrees about 12 minutes or until lightly browned. May brush
with melted butter when remobed from oven. Rolls should be turned out
immediately to prevent sogginess.
Dag
From this recipe you can makeup any roll you'd like. Such as braids, knots,
cloverleaf, etc. Just substitute your makeup for the ones in Step 7.
Dag
"Dimitri" <Dimi...@prodigy.net> wrote in message
news:%Swd8.14491$6Z5.2052945015@newssvr15.news.prodigy.com...
PENMART01
>
>Any ideas on how to make soft, squishy, shiny topped dinner rolls at
>home?
"Secrets of a Jewish Baker" contains a great recipe and directions for forming
Parkerhouse rolls... using challah dough.
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."
sticks (pud)
Dan Masi wrote:
>
> Made a batch the other night. Basic Parkerhouse-type, but
> in a pan. They were quite amazingly good, so I feel the need
> to share. I hope my memory's working...
>
> Proof in a small bowl,
> 1/2 cup water, 95-100F
> 1 package dried yeast
> pinch of sugar
>
> When yeast has proofed (i.e. shown signs of life, 5-10 minutes),
> mix the following in a large mixing bowl:
>
> 1/2 cup butter, melted
> 1/2 cup warm water
> 1/4 cup sugar
> 1.5 tsp salt
>
> To this mixture, add the proofed yeast mixture and
> 1 beaten egg. Then gradually mix in
>
> 3 cups all-purpose flour.
>
> Knead the dough for about 10 minutes, adding additional
> flour only if necessary. Dough will be sticky at first.
>
> Coat dough with melted butter, put into a large clean bowl,
> cover with a towel and allow to rise until doubled, 1-2 hours.
>
> Punch down dough. Knead briefly (30 seconds). Cut the
> dough into halves. Cut each half in half. Cut each
> quarter in half. Then cut each eigth into thirds. You've
> now got 24 pieces. Form each piece into a ball, by pulling
> any extra dough underneath. You want the dough at the top of
> the ball to be stretched a bit, so keep working dough from
> around the sides underneath.
>
> Dip each ball in a bit of melted butter, and arrange
> them so that there are 12 per 9" cake pan (8 or 9 around
> the sides, 3 or 4 in the middle). Cover the pans with a towel
> and let rise until almost doubled, about an hour.
>
> Bake at 400F for 15-20 minutes until golden brown.
>
--
Mary f. <No Kitty! it's MY POT PIE!>
_ _
( \ / )
|\ ) ) _,,,/ (,,_
/, . '`~ ~-. ;-;;,_
|,4) -,_. , ( `'-'
'-~~' (_/~~' `-'\_)
It's a widdle,widdle, widdle pud (When I wake up, I'm gonna
get a CAT scan, "the santa clause")
sticks (pud)
--
Billy
>>Any ideas on how to make soft, squishy, shiny topped dinner rolls at
>>home?
This is the best recipe....
@@@@@ Now You're Cooking! Export Format
Overnight Yeast Rolls
Breads
3 tablespoon yeast
1 cup water, warm 105f.
1 cup shortening
1 cup sugar
1 teaspoon salt
1 cup water, boiling
2 large eggs
6 cup flour
Proof yeast in 2 cup measure and let stand 5 minutes.
Combine shortening, sugar, and salt in mixing bowl. Add boiling
water and beat at medium speed with an electric mixer until smooth.
Add eggs and yeast mixture, beating at low speed until blended.
Gradually add flour and mix completely. Cover workbowl and chill for
8 hours.
Shape into 1 inch balls and place 3 balls in each greased muffin cup.
Cover and let rise for 45 minutes or double.
Bake at 400F for 12 minutes or until lightly browned.
CINNAMON ROLLS:
Divide chilled dough in half. Roll each portion into a 12 x 10
rectangle. Brush each rectangle with 2 tablespoons melted butter.
Combine 2/3 cup brown sugar, « cup raisins, and 1 tablespoon
cinnamon, Sprinkle over rectangles. Staring with a long side, roll
up, jellyroll fashion and press edges to seal. Cut into 1 inch
slices and place in lightly greased 13 x 9 pan. Let rise until
double and bake as directed. Cool slightly.
Combine 2 cups powdered sugar, 3 to 4 tablespoons milk, and 1 teaspoon
vanilla. Drizzle over warm rolls.
ORANGE ROLLS:
Divide dough as above. Combine 2 1/2 cups powdered sugar, 2 teaspoons
grated orange rind, 1/4 cup butter, melted and 3 tablespoons orange
juice. Proceed as above.
Combine 2 cups powdered sugar, 1/2 teaspoon orange rind, and 3
tablespoons orange juice. Proceed as above.
Yield: 3 dozen
** Exported from Now You're Cooking! v5.50 **
The Fine Art of Cooking involves personal choice. Many preferences,
ingredients, and procedures may not be consistent with what you
know to be true. As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!
Sheryl Rosen
penm...@aol.como (PENMART01) wrote:
I have that book, Sheldon, on your recommendation.
For some reason, I don't think of soft squishy dinner rolls as a Jewish
bread. I tend to think of heart breads, with nice chewy crusts. So I
never thought to look there.
I will check it out.
Hag & Stenni
Well Im not quite sure what you mean by squishy, One persons
squishy is anothers mooshy....LOL...But if you mean a
softer/doughier/moister roll you probably want to add more
fat and eggs....Also the type of flour can make a
difference...Bread flour will give you a lighter more puffy
roll, bread flour a chewier roll...Yes I know that sounds
backwards, but the higher gluten in bread flour allows for
more elastic dough and more rise/finer gas pockets..and
remember that bread flour tends to absorb a bit more liquid
than AP due to the higher glutens if you adjust your rec...
Hope this helps and good luck w/ you baking...Hag k
can the spam to reply...
Sheryl Rosen
Squishy...think..Pepperidge Farm "parkerhouse" rolls. Almost like a hot
dog roll. Small, soft, shiny---very soft. "Connected" to one another.
You could squish them into a little ball (like one could with Wonder
Bread, sort of) if you wanted to. Moist. It has to do with the amount of
fat in the dough, I think. Fat and eggs.
I could just buy them, but I really want to try to make them. I think
the secret is a slightly sticky dough. I have to avoid the temptation
to go for "soft and smooth like a baby's bottom". That's why all my
breads seem to come out with a similar texture, I think. I basically, go
for that "smooth" dough.
Thanks for the help.
Hag & Stenni
<nos...@optonline.net> wrote:
You might try an egg bread or a Sally Lunn, just cut the
sugar a bit.......Id post my Sally Lunn rec, but Im still
recovering from the latest sys crash and trying to get all
my data back....Id deff try under kneed the dough a bit next
time and see...Hag k
Judy
Hi Sheryl,
How about these ones Barb S. posted to alt.cooking.chat some time ago.
(start snipped pasted text)
Willie Mae¹s Recipe:
Beulah Wright gave the Neighbors section Willie Mae Webb¹s recipe for
hot rolls that float right off the pan. Neighbors passes it on to
readers, hoping that Beulah didn¹t leave out a secret kneading
technique or some important ingredient--like helium.
Willie Mae Webb¹s Featherweight Hot
Rolls
1 cup milk
1 tsp. salt
2 Tbsp. sugar
2 Tbsp. butter or shortening
2 eggs 1 envelope (1 Tbsp.) active dry yeast, dissolved in 1/4 cup
lukewarm water with 1 Tbsp. sugar
3-1/2 cups all-purpose flour
Melted butter for dipping
Scald milk; stir in salt and sugar. Cool to lukewarm. Stir in
shortening, eggs and yeast mixture. Add flour; mix until smooth. Knead
lightly on a lightly floured board about 5 minutes. Let rise in a warm
place about an hour or until the dough doubles in size. Punch down
dough. Roll out and cut or shape into about 36 rolls. Dip in melted
butter. Arrange in pans, Let rise an hour or until double. Bake at 400
degrees for 10-15 minutes, or until done. Makes 36.
The Real Willie Mae Webb Recipe
³Last week¹s Neighbors section ran the recipe for Willie Mae
Webb¹s Featherweight Hot Rolls, which were served at the Owens-Vann
family reunion.
This Thursday, Willie Mae Webb called to say that the recipe someone at
the reunion gave us was a perfectly good one, but that it simply was not
hers. ³I¹ve been getting so many phone calls about it,² she said,
³and I just wanted to set things straight.²
Neighbors readers who clipped last week¹s recipe and want the
absolutely authentic, error-free and true Willie Mae Webb recipe for
Featherweight Hot Rolls should make the following addition and
correction:
When dissolving the active dry yeast, add 1 tsp sugar to the yeast.
Substitute 1/4# margarine for the 4 Tbsp. butter or shortening mentioned
in the original recipe.
Source: Saturday Star Tribune Neighbors section summer of 1988 or
89?"
(end pasted text)
Lee & PJ Newland
Sheryl Rosen wrote:
> >(snip)
> > >I made dinner rolls last night. Roughly, a half recipe of the "Milk
> > >Bread" recipe from Joy of Cooking.
> > (snip)
> > >They were very tasty. Nice crust, tender crumb. Delicious, and I'd make
> > >them again.
> > >
> > >But not what I wanted. I wanted soft, squishy dinner rolls, like you
> > >get at the bakery. (I know, I should just buy them, they are readily
> > >available...but I wanna try to make them myself.)
> > >
> > (snip)
> > >Any ideas on how to make soft, squishy, shiny topped dinner rolls at
> > >home?
> > >
> > >--
> > >Sheryl
> > (snip)
MOM’S FAVORITE POTATO ROLLS
1 pkg. dry yeast
1 1/2 C. warm water (potato water is best)
2/3 C. sugar
1 1/2 tsp. salt
2/3 C. margarine, melted
2 eggs
1 C. lukewarm mashed potatoes
7 - 7 1/2 C. flour
In a small bowl, dissolve yeast in 1/2 C. of the warm water, add a pinch of
sugar and let it proof.
In a large bowl, stir together the rest of the warm water, the sugar, salt,
margarine, eggs, potatoes and 4 C. of the flour.
Stir in the proofed yeast mixture.
Beat dough until smooth.
Stir in enough of the rest of the flour to make the dough easy to handle
(dough should be pulling away from the sides of the bowl).
Turn dough out onto a lightly floured surface and knead until smooth and
velvety. This will take 6 or 7 minutes.
Wash your mixing bowl in hot water, dry and then grease generously with
margarine.
Grease the top of the dough with margarine and then place it in the greased
bowl, leaving the margarine covered side of the dough up.
Cover tightly and refrigerate at least 8 hours or overnight. (Dough can be
kept up to 5 days)
When ready to bake, take out of refrigerator.
Let dough warm a bit, then punch down and shape.
For plain rolls, tear pieces of dough off and form into balls about 1 - 1
1/2” across.
Place balls in baking pan which has been sprayed with cooking spray.
This recipe will make about 3 1/2 - 4 dozen rolls (which will fill 2 9 x13”
pans).
Let rise until doubled (about 1 1/2 hours).
Bake at 400° F for 15 - 25 minutes, until deep golden brown.
If you feel so inclined, brush tops with a wash made of 1 egg and 1 Tbsp.
water; beat together well, until frothy. Or brush with plain milk (Brushing
dough with cream or milk before baking makes for a softer, darker crust.).
If you brushed the tops of these with melted butter (just a little) right
after you
shaped them, they might be what you wanted - they have wonderful flavor
and texture and can be shaped pretty much how you like. Mostly I just make
plain rolls as described in the recipe. My mom and I have been using this
recipe for many years.
pj
Field Marshall Helmut Klank
<nos...@optonline.net> seine Weise zum Pulpit und überraschte jeder
mit der folgenden Enthüllung en rec.food.cooking
?I made some dinner rolls yesterday.
?I got a deal on Yeast a few weeks ago. (Seriously, anyone interested
in
?baking bread should buy yeast at the warehouse club. Find a friend
with
?a membership if it's not practical to have one yourself. $3.29 for
two
?1-lb. bags. My friend and I each took a pound. That's an enormous
?amount of yeast! For about a buck-fifty. (actually, $1.65, but who's
?being picky?)
?
?Flour is cheap, too. 99cents for a 5 lb sack this week.
?
?So I've been experimenting with bread.
?
?I made dinner rolls last night. Roughly, a half recipe of the "Milk
?Bread" recipe from Joy of Cooking.
?
?Flour, yeast, melted butter, milk, an egg, sugar and salt. I put in a
?spoonful of vital wheat gluten because I was using A/P flour, not
bread
?flour.
?
?I made it to the typical texture of the dough I always make...smooth
as
?a baby's bottom. Gorgeous dough.
?
?Let it rise, shaped it (as suggested for "butter horns" in JOC, only
I
?divided the dough in half, spread out the dough, spread some butter
on
?it, then rolled it up jelly roll style, then cut them into individual
?rolls), let them rise and baked them again.
?
?They were very tasty. Nice crust, tender crumb. Delicious, and I'd
make
?them again.
?
?But not what I wanted. I wanted soft, squishy dinner rolls, like you
?get at the bakery. (I know, I should just buy them, they are readily
?available...but I wanna try to make them myself.)
?
?How do you make soft, squishy rolls at home? Another egg, perhaps?
Less
?flour--stickier dough?
?
?There was something in Better Homes and Gardens called "Batter
rolls".
?You use less flour and you have to put the batter into a muffin tin.
I
?might try that, just to see what it does.
?
?Any ideas on how to make soft, squishy, shiny topped dinner rolls at
?home?
?
Uh, no. HTH :-D
--=== mhm xxvi x xxi ===--
----====MÊÖW====----
"If it ain't broke, break it."-Gary Fisher, 1974
"I have an idea that may well be instrumental in securing for us deliverance from our enforced isolation." -The Professor, "Gilligan's Island"
This post was made possible in part through a grant by The J.R.R. Shut-The-Fuck-Up Foundation® , and the Meow Terrorist Network® (meow).
Jill McQuown
news:9noc7uc7v96i4vugf...@4ax.com...
Can do! I love these but haven't made them in years. I've been told these
also freeze well (the dough, before baking but after forming into balls;
haven't tried that myself). From the Good Housekeeping Cookbook:
Refrigerator Rolls
6 to 6-1/2 c. all purpose flour
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. butter, softenend
2 c. hot water
1 egg
salad oil
Early in Day or up to 1 Week ahead:
1. In large bowl, combine 2-1/4 c. flour, sugar, salt & yeast. Add butter.
With a hand-mixer at low speed, gradually beat in 2 c. hot water (120
degrees). Add egg and increase speed to medium. Beat 2 minutes,
occasionally scraping the bowl. With a wooden spoon, stir in enough
additional flour (about 2-1/2 cups) to make a soft dough.
2. Turn dough onto lightly floured surface and knead until smooth and
elastic, about 10 minutes. Shape into a large ball and place in a large
greased bowl, turning dough so all is greased. Cover with a towel and let
rise in a warm place until doubled, about 1-1/2 hours.
3. Punch down dough and push edges of dough to the center. Turn dough over
and brush with salad oil. Cover bowl tightly with plastic wrap and
refrigerate, punching dough down occasionally, until ready to use.
About 2 hours before serving:
4. Remove dough from refrigerator. Grease a 15X10 open roasting pan. Cut
the dough into 30 equal pieces; shape into balls and place in pan. Cover
with a towel and let rise in a warm place until doubled (again about 1-1/2
hours).
5. Preheat oven to 425 degrees. Bake for 15-20 minutes until golden brown.
Brush rolls with melted butter to glaze the tops. Carefully remove from pan
and serve immediately. Makes 2&1/2 dozen rolls.
Jill
Sheryl Rosen
PENMART01
>
>Want some recipes for retired race horse meat?
Yer momma!
Harry A. Demidavicius
MarcoPolo
Restaurant in Memphis. I've asked -- begged -- for the recipe but they
won't give it up. SO the best you can do is buy a pan full to go. Anyone
ever have them? Reverse engineer a recipe?
"Sheryl Rosen" <nos...@optonline.net> wrote in message
news:nospam-1E26DA....@news2.srv.hcvlny.cv.net...
> I made some dinner rolls yesterday.
> I got a deal on Yeast a few weeks ago. (Seriously, anyone interested in
> baking bread should buy yeast at the warehouse club. Find a friend with
> a membership if it's not practical to have one yourself. $3.29 for two
> 1-lb. bags. My friend and I each took a pound. That's an enormous
> amount of yeast! For about a buck-fifty. (actually, $1.65, but who's
> being picky?)
>
> Flour is cheap, too. 99cents for a 5 lb sack this week.
>
> So I've been experimenting with bread.
>
> I made dinner rolls last night. Roughly, a half recipe of the "Milk
> Bread" recipe from Joy of Cooking.
>
> Flour, yeast, melted butter, milk, an egg, sugar and salt. I put in a
> spoonful of vital wheat gluten because I was using A/P flour, not bread
> flour.
>
> I made it to the typical texture of the dough I always make...smooth as
> a baby's bottom. Gorgeous dough.
>
> Let it rise, shaped it (as suggested for "butter horns" in JOC, only I
> divided the dough in half, spread out the dough, spread some butter on
> it, then rolled it up jelly roll style, then cut them into individual
> rolls), let them rise and baked them again.
>
> They were very tasty. Nice crust, tender crumb. Delicious, and I'd make
> them again.
>
> But not what I wanted. I wanted soft, squishy dinner rolls, like you
> get at the bakery. (I know, I should just buy them, they are readily
> available...but I wanna try to make them myself.)
>
> How do you make soft, squishy rolls at home? Another egg, perhaps? Less
> flour--stickier dough?
>
> There was something in Better Homes and Gardens called "Batter rolls".
> You use less flour and you have to put the batter into a muffin tin. I
> might try that, just to see what it does.
>
> Any ideas on how to make soft, squishy, shiny topped dinner rolls at
> home?
>
> --
> Sheryl
> --