I don't remember where I got this recipe, when I find it I'll edit this. I've been working off the printout and it isn't there. Whomever I found this recipe from, it was a hit. These rolls remind us of rolls we have had previously at a restaurant (but we can't place which one).
Ingredients
4 - 5 cups All Purpose Flour
2 tbsp rapid rise, instant yeast
1/3 cup granulated sugar
1 tsp salt
1 1/2 cups warm milk (110 degrees)
5 tbsp butter, softened
1 egg, room temperature
2 tbsp melted butter (final step)
Directions
- Combine 3 cups of flour, yeast, sugar, salt, warm milk, softened butter, and egg in mixer.
- Using a dough hook, mix at lowest speed until all flour is incorporated.
- Turn up to medium speed and mix for 2 minutes.
- Add 1/2 cup flour and blend until incorporated.
- Add another 1/2 cup flour and mix at medium speed for another 2 minutes until a ball of dough is formed.
- Add additional flour as necessary. Dough should be slightly sticky and soft, and pull away from the edge of the bowl.
- Transfer dough to lightly greased bowl and cover with a towel or plastic wrap. Allow to rise at room temperature for 30 minutes.
- Remove the towel or plastic wrap and deflate the dough by punching down lightly.
- Pinch off pieces off dough and form into rolls. Mine made 23 - 2 ounce rolls. The goal is to have approximately 24 equal-sized rolls.
- Place rolls on lightly greased quarter sheet pan or 9 x 13 baking dish. Cover with towel our plastic wrap and allow to rise for additional 30 minutes.
- Preheat oven to 375 degrees F. Bake rolls 12 - 15 minutes or until golden brown and baked through. If rolls are getting too browned, tent with foil.
- Remove rolls and brush with melted butter while hot. Serve rolls while warm
Ingredients
4 - 5 cups All Purpose Flour
2 tbsp rapid rise, instant yeast
1/3 cup granulated sugar
1 tsp salt
1 1/2 cups warm milk (110 degrees)
5 tbsp butter, softened
1 egg, room temperature
2 tbsp melted butter (final step)
Directions
- Combine 3 cups of flour, yeast, sugar, salt, warm milk, softened butter, and egg in mixer.
- Using a dough hook, mix at lowest speed until all flour is incorporated.
- Turn up to medium speed and mix for 2 minutes.
- Add 1/2 cup flour and blend until incorporated.
- Add another 1/2 cup flour and mix at medium speed for another 2 minutes until a ball of dough is formed.
- Add additional flour as necessary. Dough should be slightly sticky and soft, and pull away from the edge of the bowl.
- Transfer dough to lightly greased bowl and cover with a towel or plastic wrap. Allow to rise at room temperature for 30 minutes.
- Remove the towel or plastic wrap and deflate the dough by punching down lightly.
- Pinch off pieces off dough and form into rolls. Mine made 23 - 2 ounce rolls. The goal is to have approximately 24 equal-sized rolls.
- Place rolls on lightly greased quarter sheet pan or 9 x 13 baking dish. Cover with towel our plastic wrap and allow to rise for additional 30 minutes.
- Preheat oven to 375 degrees F. Bake rolls 12 - 15 minutes or until golden brown and baked through. If rolls are getting too browned, tent with foil.
- Remove rolls and brush with melted butter while hot. Serve rolls while warm
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