| T O P I C R E V I E W |
| knewslady |
Posted - Jan 18 2007 : 6:28:50 PM
Do any of you ladies have a good yeast roll recipe that is not real involved though. Years ago I used one that was in a "Home Interiors" cookbook, that was so simple and so good, but I have lost the recipe and the book; so I am need of another one.
Thanks
Kathy
Will always be a farmgirl at heart |
| 3 L A T E S T R E P L I E S (Newest First) |
| Ronna |
Posted - Jan 19 2007 : 4:21:45 PM
Any recipe from Cooks Illustrated is a winner. I'd add an egg or two to the Kelly's recipe, it always makes a yeast dough taste and keep better. Liquid milk could be used in place of the powdered and adjust the amount of water if if you don't have powdered milk on hand.
Ronna |
| faithymom |
Posted - Jan 18 2007 : 7:31:03 PM
Here's a recipe that you make and then let rest overnight.
I got it from this site www.cooksillustrated.com
Best American Dinner Rolls makes 16
NOTE:This dough should be moister than most; resist the urge to add more flour than is needed to keep the dough from sticking to your hands.
3/4 cup whole milk
8 tablespoons unsalted butter, melted, (reserve 2 tablespoons for brushing on rolls before baking)
6 tablespoons sugar
1 1/2 teaspoons table salt
2 large eggs , room temperature
1 package rapid-rise yeast (2 1/4 teaspoons), may also labeled "instant"
3 cups unbleached all-purpose flour, plus additional flour as needed (see note above)
1. TO MAKE THE DOUGH: Bring milk to boil in small saucepan over medium heat; let stand off heat until skin forms on surface, 3 to 5 minutes. Using soup spoon, skim skin off surface and discard. Transfer milk to bowl of standing mixer and add 6 tablespoons melted butter, sugar, and salt; whisk to combine and let mixture cool. When mixture is just warm to the touch (90 to 100 degrees), whisk in eggs and yeast until combined.
2. Add flour to bowl; using dough hook, mix on low speed on standing mixer until combined, 1 to 2 minutes. Increase speed to medium-low and knead about 3 minutes more; when pressed with finger, dough should feel tacky and moist but should not stick to finger. (If dough is sticky, add another 1 to 3 tablespoons flour.) Continue to knead on medium-low until cohesive, elastic dough has formed (it should clear sides of bowl but stick to bottom), 4 to 5 minutes longer.
3. Transfer dough to lightly floured work surface. Knead dough by hand 1 to 2 minutes to ensure that it is well kneaded. Dough should be very soft and moist but not overly sticky. (If dough sticks excessively to hands and work surface, knead in flour a tablespoon at a time until dough is workable.) Lightly spray medium bowl with nonstick cooking spray. Transfer dough to bowl; lightly coat surface of dough with cooking spray and cover with plastic wrap. Let dough rise in warm, draft-free location until doubled in volume, 2 to 3 hours.
4. TO SHAPE THE ROLLS: Coat two 9-inch round cake pans with cooking spray; set aside. Turn dough out onto lightly floured work surface. Pat dough into rough 12 by 10-inch rectangle, gently pressing out air; starting from edge farthest from you, roll dough into cylinder, like you would for cinnamon rolls. Using palms, roll dough back and forth until cylinder is about 18 inches long and of even thickness. Using bench scraper or chef's knife, cut cylinder in half crosswise, then cut each half into 8 evenly sized pieces.
5. Working with one piece at a time and keeping remaining pieces covered with plastic wrap or kitchen towel, form dough pieces into smooth, taut rounds. Set piece of dough on unfloured area of work surface. Loosely cup hand around dough (not directly over it); without applying pressure to dough, move hand in small circular motions. (Tackiness of dough against work surface and circular motion should work dough into smooth, even ball.) Arrange shaped rolls in prepared cake pans (one in center and seven spaced evenly around edges); cover cake pans with plastic wrap lightly coated with cooking spray, then cover pans securely with foil. Refrigerate at least 24 or up to 48 hours.
6. TO BAKE THE ROLLS: Remove foil (but not plastic wrap) from cake pans; let rolls rise in draft-free cool room-temperature location until doubled in volume (rolls should press against each other), 6 to 7 hours. When rolls are nearly doubled in volume, adjust oven rack to lower-middle position and heat oven to 400 degrees. Remove plastic wrap. Brush rolls with 2 tablespoons melted butter; bake until deep golden brown, 14 to 18 minutes. Cool rolls in pans on wire rack about 3 minutes, then invert onto rack; re-invert rolls and cool 10 to 15 minutes longer. Break rolls apart and serve warm.
"All television is educational television. The only question is, what is it teaching?"-Fmr. FCC Commissioner Nicholas Johnson |
| FarmGirl~K |
Posted - Jan 18 2007 : 6:56:44 PM
Kathy... Haven't tried this one personally, but one of my friends has & she says they are the best tasting rolls. She has gone to our state fair the last 2 years & she has had them there. Not sure who the originator of the recipe is. The recipe doesn't look too involved.
~State Fair Yeast Rolls~
Ingredients:
2C warm water
2pkg dry yeast
4T sugar
1-1/2t salt
5C flour
1-1/2t baking powder
1/2C powdered milk
1/2C butter
Directions:
Combine warm water, sugar, & yeast. Set aside. In a bowl, whisk 1C flour, dry milk, salt, & baking powder.
In a mixing bowl, cut butter & the flour mix together until well blended. Add yeast mix & mix thoroughly.
Add remaining flour a little at a time. Mix until dough forms a sticky ball. Turn out onto lightly floured surface & knead 15-20 times until dough is elastic.
Roll out 1/2", cut w/cutter. Place on lightly greased pan. Brush tops w/melted butter.
Let rise 40 minutes. Bake 10-12 minutes at 450 or tops golden. Remove from oven & brush tops w/melted butter.
If you make them, let me know how they turn out!
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