Thursday, June 9, 2011

White Rolls

I usually don't have much success when making rolls but these turned out great!

I adapted this recipe from Jesse Evans Smiths 90 min Bread

2c warm water
2T active dry yeast
2tsp salt
1/4c sugar
3T oil
4-5c a/p flour
1 stick butter

Pour water into large bowl. Add sugar, salt and whisk until dissolved. Add the yeast and whisk until it is blended into the water. Cover the bowl (I use foil). Wait 10 min and add the oil and add 1c of flour and whisk to incorporate. And another cup and whisk until lumps are basically removed. Using a wooden spoon add next 2c of flour 1 at a time until incorporated into the dough. With the remaining cup of flour sprinkle 1/4c on counter to knead. Knead for abou 5 min adding more a small amount of flour at a time until the dough it slightly tacky.

Melt the butter and add half of it to a jelly roll pan. Divide the dough into 4 strips and divide the strips into clumps the size of 1/3 measuring cup. Make the clumps into balls and schmere into the melted butter in the pan. Put 4 in a row making 5 rows. Cover with a towel or large sheet of foil. Be sure to oil the foil if you use it. Let rise 30min.

Uncover and place in 375F oven for 10 min on middle rack. Make sure it has ample head space.
After 10 min rotate pan and bake an additional 5-10min until tops brown.

After rolls are removed from oven use a pastry brush to brush the tops with the remaining butter. Remove from pan to cool or serve warm.

Makes 20 rolls

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