Wednesday, May 11, 2011
One hour rolls
Calling these my go-to rolls is a bit of an understatement b/c they are made at my house at least weekly...if not twice-three times a week. You see..when it comes to some things..I have NO patience. NONE. Like dinner rolls..and bread in general. Recipes that take hours upon hours...drive me crazy. I usually end up rushing them, then ending up with dense craptastic dogs won't even eat results. Sad..and a waste of good flours. But these...these I have good luck with each time...and they are ready (not just ready to bake..ready to EAT) in an hour!
Into your mixing bowl-
3 tsp fast acting yeast
5 tbl powdered milk
2 tbl sugar
2 cups whole wheat flour
2 1/2 cups AP flour
1/2 tsp salt
mix to combine
THEN add in-
2 tbl oil
3/4-1cup HOT water
mix to combine.
Do not fear the stickiness of the dough
Let it sticky-sit for about 5 minutes
Preheat the oven to 400
Melt 3-4 tbl of butter
take about a palmful of flour and get your hands all dusty and toss the excess on the dough-while still in the bowl and play with it a little...I usually roll mine into a long log, then break it in half and pinch off doughballs and roll into rolls that way..and I get about 9-11 into a greased 8x8 pan.
Then put those up to proof for about 20-25 minutes. (remember my microwave tip here!!)
Remember that butter you melted? Well...pour it over the risen rolls. Don't ask...just do, ok?
Into the oven for about 15-20 or until golden.
The resulting rolls are good with EVERYthing. The mix of the wheat flour gives them that nice nutty flavor..plus you feel like it's kinda healthy since it's wheat. The butter you poured over them? Yeah that...it gives it this awesome buttery crust all over, b/c the butter seeps through all the little nooks and crannies. These babies just beg to be dunked into soup, to be reamed around your almost empty spaghetti bowl, or just doused with some sticky sweet jelly..and more butter of course.