Saturday, January 8, 2011

Best Dinner Rolls EVER!!!

Yes, yet another recipe from The Pioneer Woman . . . I made these rolls for lunch to go along with some soup I made last night (not worth posting about) and we all loooooved them! I must have tried a dozen different bread/roll recipes since we moved here and all of them were just okay, but this one is a WINNER. I will probably make these over and over again. They were easy to make, had the perfect texture (slightly hard on the outsight and soft and chewy on the inside), and the flavor was perfect. I used salted butter when greasing the cupcake pans and I think that might have helped make the flavor so awesome. She claims no kneading is required, but at the end when you're adding one more cup of flour it kind of helps to knead it to get it to all mix together (or you could just use a Kitchen Aid to make it easy on yourself). I halved the recipe and it made about 18 rolls. For step by step picture instructions, go here:

4 cups Milk
1 cup Sugar
1 cup Vegetable Oil
9 cups Flour
2 packages (4 1/2 Tsp.) Active Dry Yeast
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
2 Tablespoons Salt

Preparation Instructions
Pour 4 cups of milk into a stock pot or Dutch oven. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and “scald” the mixture/lukewarm (between 90 and 110 degrees).

Before the mixture boils, turn off the heat. NOW. Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don’t usually use a thermometer, but if you’d like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it’s hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm.

When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2 teaspoons) of active dry yeast. After the yeast and flour are nicely incorporated, add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have almost doubled in size. If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.

Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.

Bake in a 400-degree oven until golden brown, about 14-15 minutes for a fast cooking oven or 17-20 for a slow cooking oven.

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