I’m going to Chicago this weekend. I think I may have told you about it. Maybe on my facebook?
I’m going to meet my blogging friends Jen and John Yates of Cake Wrecks!!
I’m so excited!
I’ve corresponded with both of them several times, but I’m looking forward to attending their Chicago-ish book signing this weekend, so I can meet them in person. It’s gonna be so fun!!
Plus. It’s Chicago. So. Yeah.
My sis is going a long for the ride and we are gonna cause so much trouble! And shop. There will most definitely be shopping.
In the meantime, I’ve decided that I’m going to do a few posts throughout November, titled “Perfect Thanksgiving Dinner”, to share with you some excellent recipes that will help you have the best Thanksgiving dinner possible. From the best rolls I’ve ever made, to make ahead dishes, to easy, pretty, and delicious desserts, I’ll feature at least one Thanksgiving dinner idea each week this month. Starting today with the best dinner rolls pretty much evah.
I’m revisiting an old recipe today because lat time I made it, I was showing you how this recipe can be versatile (making four dofferent types of bread). This time, I wanted to focus on my favorite way to use the recipe: dinner rolls. Fresh, soft, buttery, delicious dinner rolls.
This dough can be made by hand or in a stand mixer, and it can even be mixed up in a bread machine. I’ve made it both by hand and with a mixer. Although I like the mixer method best (ease of use and smooth, pretty dough), this is so very easy to mix by hand. Granted, your arms will get tired, since you have to knead it for about 10 minutes, but it’s still easy.
I prefer to shape the boules my way. They come out smoother, and it’s easier.
Place your shaped bouls on a baking sheet lined with parchment paper, or a Silpat mat. I like to configure them into the best possible position to get the most middles that I can. Cause everyone knows that the middle ones are the best.
Cover the rolls with a clean, dry kitchen towel. Lots of people recommend using plastic wrap, or lightly oiled plastic wrap. In my experience, plastic wrap, even lightly oiled, always ends up sticking to or pulling on the dough. I always used a clean, dry kitchen towel for all of my breads, and they all rise beautifully.
Once the rolls are risen, they should just gently be pressing into one another. Bake at 400 degrees (200 C) these for 15 to 18 minutes, until light golden brown (or with an internal temperature of 190 degrees F).
You can brush these with an egg wash just before baking them, if desired. It will give them a slightly deeper golden color and a lovely shine, but to be honest, I prefer them without. The rolls I remember from my childhood, the ones my grandma always made, were soft and light in color, like these. It’s purely a looks thing, but I like them without the wash.
You should really always allow bread to cool completely before slicing or serving, but come on! Seriously?! Who can resist beautifully golden, warm and steaming, fluffy dinner rolls, fresh from the oven??? Not me. I like to pull the aprat and slather them with butter while they’re still hot, so the butter melts into all of the nooks and crannies; soooo irresistible.
If you’re looking for a perfect dinner roll to go with your Thanksgiving meal, or you just haven’t found a great roll recipe yet, this one is worth trying. It’s simple, easy, and fast (taking into consideration that you still have rise times). It only takes about 12 minutes to mix up, and once risen, about 10 minutes to shape. From start to finish, these are ready for the dinner table in less than three hours (with at least 2 of those hours being no-work-just-wait rise times).
You can also make the rolls ahead of time, through to the shaping. Once they’ve been shaped, cover them with plastic wrap and refrigerate for up to 16 hours. When you’re ready to proceed, remove them from the refrigerator, cover with a clean, dry towel, and allow to sit at room temperature until they double in size. Bake as usual.
Buttery Soft Dinner Rolls [Printable Version]
Makes 18 to 20
5 cups (635 grams) bread flour
1 1/2 teaspoons salt
3 tablespoons (38 grams) sugar
2 teaspoons instant yeast (or one 2 1/4-teaspoon packet)
1 egg, lightly beaten (egg substitute for vegan/dairy free)
1/4 cup (1/2 stick or 57 grams) unsalted butter or margarine, cut into 4 pieces
1 1/2 cups (375 ml) water (3/4 cup (188 ml) hot, 3/4 cup (188 ml) lukewarm)
1 egg, lightly whisked with a small amount of water for egg wash (optional)
Combine the flour, salt, sugar, and yeast in a large bowl, or the bowl of a standing mixer and stir to combine.
In a 4 cup measuring cup, combine the 3/4 cup hot water with the butter pieces and stir until melted. In a small bowl, lightly whisk the egg, then add it to the butter mixture and whisk slightly. Add the 3/4 cup lukewarm water.
Add the wet ingredients to the dry and mix until a dough just forms. If mixing by hand, transfer the dough to a floured surface and knead until smooth and elastic, about 8 to 10 minutes. If using a standing mixer, knead on medium speed, with the dough hook attached, until smooth and elastic, about 10 minutes. The dough should barely stick to the bottom of the bowl. If the dough is too sticky, add more flour 1-2 tablespoons at a time. If it’s too dry, add more water.
Transfer the dough to a lightly oiled bowl, cover, and allow to rise for about 1 to 2 hours, or until doubled in size.
Once the dough has risen, divide it into about 20 2-ounce pieces. Shape each piece into a small boule and place on a baking sheet lined with parchment paper or a Silpat mat. Cover with a clean, dry towel and allow to rise for an hour, or until doubled in size. Once doubled, brush with the egg wash, if desired.
Preheat the oven to 400 degrees (200 C). Bake for 15-18 minutes, or until they reach about 180 degrees inside. Allow rolls to cool completely (or at least 10 minutes) before serving.
Recipe by Darla