15 November 2009

Homemade Rolls

Note to Self: When making HALF of a recipe, it is very important to use HALF of every ingredient.

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.

Homemade Rolls
Printable Recipe
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)
  1. In a mixing bowl, bloom yest in 1/2 cup warm water and 1 tbsp sugar. Let stand 5 minutes.
  2. 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.
  3. 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.
  4. Turn out onto floured surface, punch dough down. Cut into quarters, square each piece and cut into quarters, to produce 16 pieces.
  5. 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).
  6. 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.
  7. 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.
***Optional: Melt butter and brush over rolls just after you take them out of the oven for shiny appearance and a little extra flavor.

1 comment :

  1. Ooooh! We've been attempting rolls every year for the last 3 Thanksgivings, and each time they never turn out. I'd like to try this one :) Thanks for stopping by my blog too!! I think we all goof up in the kitchen every now and then...I know I have lately since I started blogging/taking pics/baking at the same time!