Tuesday, March 29, 2011
This recipe right here is the reason I started this blog. Whenever I make rolls I try new recipes, add new ingredients, and then never remember what I do from one roll baking experience to the next. I made these rolls and my husband said "these need to go on the blog!" I got the recipe from my Lion House cookbook (which I love by the way) and then made my own little changes. I hope you enjoy them as much as we do.
*Makes about 2 dozen rolls
2 tablespoons instant yeast
2 cups warm water
1/3 cup honey
1/3 cup butter, softened
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
2 cups white whole wheat flour
3-4 cups unbleached flour
In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add honey, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand.
Scrape dough off sides of bowl and pour about 1 tablespoon of oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured surface. Roll out and shape as desired. Place on greased or parchment lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours.
Bake at 375 degrees for 15 to 20 minutes, or until golden brown. Brush with melted butter while hot.
*Here is a description of how I like to make my rolls taken from one of my favorite sites. She also has great pictures of here process so click here to check her out.
Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.