November 19, 2011

A new roll recipe

I knew I was taking a risk by making a new recipe of rolls for a bridal shower today, but it paid off. These were awesome, and I love that I got 48 rolls out of one batch. For those times when you need a lot of rolls, these are my new favorite! For really detailed instructions, see the recipe at HowDoesShe. I put any of my notes in bold below:

1 1/2 cups of milk
3/4 cup + 1 Tablespoon Sugar
1/2 c. butter
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of flour
additional softened butter (1/4-1/2 c)

To start out: Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter in a microwave safe bowl for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture; they will melt.

(I poured it into my Bosch at this point.) To cool it down stir in 2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.

Make sure your milk mixture is just warm, not boiling and add the yeast mixture. Gradually stir remaining 7-8 cups of flour. Add about 2 cups at time and knead until the dough comes together and leaves the sides of the bowl. Leave it in a warm place and let it raise until doubled in size. (Mine took about an hour.)

When your dough is close to raising completely, butter 2 cookie sheets and set them aside. Sprinkle flour on your counter. (Or put a teaspoon or two of oil on your counter and spread it around. It cleans up so well and the dough doesn't stick like crazy to your hands). Dump your dough out and divide it into 4 balls. Try to make them even, but they don’t have to be perfect. Using one ball of dough at a time, roll the dough into a circle. Once it is rolled out spread the top with butter from edge to edge. You will use 2 Tablespoons per circle of dough. (I used 1 T. per circle of dough.) Cut each circle into 12 triangles from each circle of dough. Form each piece into a crescent and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan.

Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. (45 minutes or so.) Once they are touching and full in size, cook (one pan at a time) in the oven till they are golden brown, about 10–15 minutes. Keep a close eye on your first pan to get the right time for the second. (Mine actually took about 17 minutes.)

Start to finish: about 3 1/2 hrs.

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