7/23/12

Homemade Rolls - Hot, Tender, Soft and Perfect



Although I've posted my classic white dough recipe previously, many visitors to my site don't visit every day, but pop in as they can or if there is a certain recipe they need.  For that reason I don't mind posting a recipe again if I've happened to have made it again.

And I have.  These are homemade rolls I made to go with dinner earlier this month.  They were so hot and tender and perfect that my daughter and I both had 2 straight from the solar oven, when they were hot and fresh... even though it was only about a half hour until dinner!  Snitching before dinner isn't always a bad thing;  not when they are as good as these!
  
Classic White Dough
Can be used for bread, buns, cinnamon rolls, garlic bread, etc.

12 oz. warm water
1 1/2 t salt
2 T butter
4 c unbleached bread flour (or use all purpose if that is what you already have)
2 T dry milk powder
2 T sugar
1 3/4 t yeast, dry

Either place this in a bread machine (in the order your machine requires) and run on the dough setting or place into a large KitchenAid style mixer with a bread dough hook and knead/mix for up to 10 minutes.  I used the electric mixer and placed the water, salt, sugar and yeast in first;  let it set and proof for about 2 minutes and then added the butter, dry milk and flour.    Let your dough set for about 10 minutes after kneading to rest.

Remove the dough from the machine or the mixer bowl.  Divide it in half.  Then each half into half.  Then each of those halves into half.  This is how you will get fairly equal sized balls.  If making rolls to go with a meal divide them until you have golf ball sized balls.  If using for hamburger buns, stop dividing the dough when they are double that size so they will be large enough for the hamburger patties.  Roll and flatten a tiny bit in your floured hands and place on greased or parchment lined baking sheets. Let rise according to what you are making; until about double in size for rolls, breads, buns.

Bake at 375F for approximately 15 minutes but this can be up to 22 minutes depending on the size buns you make, the thickness of your baking sheet and your oven.  When they are golden brown remove them, brush the tops with butter for a softer bun and let cool to warm to serve as rolls or cool completely and serve as hamburger buns.

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