I try not to post recipes that are just straightforward, cut and paste of other blogger’s recipes anymore. I at least try to modify them a little.
But I’ve also had a breakthrough in my bread making career-these are easily the best, and maybe only, rolls, that I’ve managed to get to come out. The fact that these came out for Thanksgiving is something of a miracle itself.
Yes, I’ll make new recipes for major holidays. I like the edge of unpredictable anxiety it gives cooking.
Anyway the only thing I changed about this recipe is that my dough didn’t need all 6 cups of flour, so I only used 5 1/2, and I didn’t herb them.
I also need to work on my basic roll shaping skills. Some of these rolls came out the size of soft balls-which actually worked out. I froze the left overs for sandwich bread.
Dinner or Sandwich Rolls
2 1/2 cups warm water out of the tap
3 table sugar
3 table yeast
5-6 cups flour
2 table oil
2 tea salt
1 tea baking powder
Optional: dough blade
Mix sugar into water and sprinkle yeast on top; let proof about five minutes. I do use my KitchenAide and let it proof directly into the bowl.
Add all other materials to the bowl, starting with 5 cups of flour. Mix, and knead until you get a smooth but still slightly sticky dough, adding flour in small amounts. You might not need all six cups.
Kneading should take between 3-8 minutes depending on humidity, whether you’re kneading by hand, or if you’re using a mixer with a dough hook. It took me about five minutes.
Preheat oven to 400.
Turn out dough onto a lightly floured surface and lightly flour your hands. Cut or tear chunks of dough smaller than the size roll that you want (this was where I went wrong). Place on a cookie tray, pizza stone, or cast iron pan leaving room for the rise.
Bake for 12-15 minutes.
Bloggers-I have started a new group board on Pinterest. Open to all DIY, craft, food, or other creative blogs, I would love to have you join. Joining instructions are posted on the board-join here.