Not that I would ever NOT do that. Because that would just be dumb...
....and I've never done anything that dumb...
...and I certainly wouldn't NOT do that while I was making these homemade rolls...
Since I would never do that, let's talk hypothetically. And hypothetically, I may have added quite a bit more flour than I needed, without fully compensating with extra water. And hypothetically, I didn't realize what I did until I picked up an extremely heavy, yet very attractive roll.
Nonetheless, they were very tasty, especially with the butter brushed on top. I will make making these again paying careful attention to my ingredient quantities, you know, if I hypothetically didn't do that this time.
by Kacey's Kitchen - Origins Unknown
makes 16 rolls
- .25oz active dry yeast
- 3 cups warm water, divided (110-115 degrees)
- 2 tbsp white sugar, divided
- 1/4 cup veggie oil (plus extra for bowl)
- 1 tbsp salt
- 8-9 cups all purpose flour
- 2 tbsp butter, melted (optional)
- In a mixing bowl, bloom yest in 1/2 cup warm water and 1 tbsp sugar. Let stand 5 minutes.
- Add remaining water and sugar; as well as oil, salt, and 4 cups of flour. With paddle attachment, stir until smooth, about 2 minutes. Switch to hook attachment, and set on medium-low (setting 2 on your KA stand mixer). Add one cup of flour at a time, for a bout 4 - 4.5 cups, until dough pulls away from sides, and is a wet, soft dough. Continue kneading an additional 2 minutes.
- Turn out onto a floured board, knead until smooth and elastic (about 6-8 minutes), and surface stays clean. Place in an oiled bowl, flipping once to grease top of dough ball. Cover with plastic wrap and let rise in a warm place for 45 minutes.
- Turn out onto floured surface, punch dough down. Cut into quarters, square each piece and cut into quarters, to produce 16 pieces.
- Take each piece and roll , tuck dough under and form a very tight ball. Place on surface and form a log, by pushing sides under. Place 2 inches apart on a greased baking sheet. (I fit 8 to a sheet).
- With serrated knife, cut 1/4in deep slit length-wise across each roll. Cover loosely with plastic wrap and let rise another 20 minutes, while pre-heating oven to 400 degrees F.
- Bake at 400 degrees F for 14-16 minutes until lightly golden and hollow sounding when tapped. Remove to cooling rack for atleast 5 minutes before serving.