Sunday, January 16, 2011

Fluffy Dinner Rolls

I have never made these rolls. JJ makes them and they are so good. I could eat like 86 in a sitting. They are almost like a pastry they are so good. But if you have questions about them, I am not the one to ask. JJ is the baker at my house.

America's Test Kitchen Family Baking Book
Makes 15 Rolls, double for 30

It is important to keep the pieces of dough covered while rounding them into rolls or they will quickly dry out and develop a "skin."

1 1/2 cups whole milk
1/3 cup honey
4 Tablespoons vegetable shortening
3 Tablespoons unsalted butter
1 large egg
5-5 1/2 cups all-purpose flour
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
2 teaspoons salt

1- Microwave the milk, honey, shortening, and butter together in a large liquid measuring cup until the butter and shortening are mostly melted, about 2 minutes. Whisk to melt any remaining pieces of butter or shortening, then set aside to cool until just warm (about 110 degrees). Whisk in the egg.

2- Combine 5 cups of the flour, yeast, and salt in a standing mixer fitted with the dough hook. With the mixer on low speed, add the milk mixtures and mix until the dough comes together, about 2 minutes.

3- Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes. If after 4 minutes more flour is needed add the remaining 1/2 cup flour, 2 tablespoons at a time, until the dough clears the sides of the bowl but sticks to the bottom.

4- Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball. Place the dough in a large lightly oiled bowl and cover with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

5- Spray Pam on a cookie sheet. Turn the dough out onto a clean counter and, using your hands, stretch into an even 15-inch log. Following the photos. Cut the log into 15 equal pieces and cover with greased plastic wrap. Working with one piece of dough at a time (keep the remaining pieces covered), round the dough into smooth, taut rolls and arrange them in the prepared baking dish.

6- Lightly press on the rolls so they just touch each other. Mist the rolls with Pam, cover loosely withe plastic wrap, and let rise in a warm place until nearly doubled in size and the dough barely springs back when poked with a knuckle, 45 - 75 minutes.

7- Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Spray rolls lightly with water. Bake the rolls until ddep gold brown, 25-30 minutes, rotating the pan halfway through baking. Let the rolls cool in the pan for 10 minutes, then removed them from the pan.

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