Sat, Oct 17|
Please join me as we make dinner rolls a perfect accompaniment for any dinner table.
Time & Location
Oct 17, 2020, 2:00 PM – 3:00 PM EDT
About the event
Sourdough Dinner Rolls
1/2 cup (113g) ripe (fed) sourdough starter
1 cup luke warn water
300 grams all purpose flour
1 ½ tsp salt
2 Tbs sugar
6 Tbs butter at room temperature
¼ cup nonfat dry milk
¼ cup potato flour
1 ½ tsp instant yeast
Combine all of the ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — adding more flour or water if necessary to make a soft, smooth dough.
Place the dough into a lightly greased bowl, cover, and allow it to rise at warm room temperature until it's nearly doubled in bulk, 60 to 90 minutes.
While the dough is rising, lightly grease two 8" round cake pans.
Transfer the dough to a lightly greased work surface, gently deflate it, and divide it into 16 pieces.
Shape each piece of dough into a ball. Place eight balls in each of the round pans; if you space the balls evenly, they shouldn't touch one another.
Cover the pans and allow the rolls to rise until they touch one another and are very puffy, about 60 to 90 minutes.
While the rolls are rising, preheat the oven to 350°F.
Bake the rolls for 24 to 26 minutes, until they're a light golden brown on top; a digital thermometer inserted into one of the center rolls should read 190°F.
Remove the rolls from the oven and, after 2 or 3 minutes, carefully transfer them to a rack to cool.
Parker House Rolls
Reicpe Warm the milk and water in a small saucepan over low heat. Mix 1/3 of this mixture with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes. In the bowl of a stand mixer, combine remaining milk mixture, melted butter, salt, and sugar and whisk until the sugar is dissolved. Then add the beaten eggs and yeast mixture to the bowl and whisk to combine. Attach the bowl to the stand mixerwith the dough hook attacment. Add flour, 1 cup at a time, until the dough comes together and is smooth and pulls away from the bowl. Turn out onto a floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size—about 1 hour. Punch down the dough. Roll out on floured surface to 1/2-inch thickness and cut with 3-inch round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 9 x 13-inch pans, cover, and let rise again until double—about 45 minutes. Bake rolls at 350 F for 20 to 25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter.
Savory Dinner Rolls
1 1/2 teaspoons dry active yeast
1/4 cup warm water
3/4 cup warm milk
2 tablespoons sugar
1 teaspoon salt
1 large egg
4 tablespoons (1/2 stick) very soft, unsalted butter
420 to 480 grams all-purpose flour
For the garlic-herb butter:
4 tablespoons unsalted butter, at room temperature (1/2 stick)
1 small clove of garlic, peeled and minced, crushed to a paste with a little coarse salt
1 teaspoon fresh rosemary leaves, finely minced
1 teaspoon fresh thyme leaves, finely minced
pinch kosher salt
1 cup coarsely grated sharp cheddar cheese, or to taste
To make the dough: In a small bowl, sprinkle the yeast over the warm water. Whisk to combine and let stand until small bubbles form. In a large mixing bowl blend together the milk, sugar, salt, and egg. Add the yeast mixture, the very soft butter, and 2 cups of flour. Beat vigorously with a whisk to make a smooth mixture. With a sturdy spatula or wooden spoon stir in another cup of flour and mix to form a dough. Add additional flour until the dough is soft and not sticky to handle.
Transfer the dough to a floured work surface and knead for about 10 minutes, or until smooth and springy. You will see little bubbles on the surface of the dough. Place the dough in a large, buttered bowl, cover with plastic wrap, and set in a warm spot to rise. This will take 1 1/2 to 2 hours.
While the dough rises, make the garlic-herb butter: In a medium bowl, combine the softened butter, garlic paste, minced herbs, and salt. Cover and set aside at room temperature.
When the dough has doubled in volume, turn it out onto a floured work surface to deflate, then divide it into two equal-sized pieces. Shape the fan-tans as follows: Roll one piece of dough to an approximately 9- by-13-inch rectangle. If the dough seems springy, let it rest a while before continuing. Spread on a thin layer of the garlic-herb butter, then scatter a handful of cheese over the dough. Cut the dough into 6 strips crosswise and stack the strips. Trim the ends of the stack, if necessary. Cut the strip into 12 even pieces and place each piece, cut side showing, in a well-greased, light-colored muffin tin (to avoid over-browning on the bottoms). Cover with plastic wrap and let rise again for 20 to 30 minutes. While the dough rises, heat the oven to 375° F. Before placing in the oven, brush the tops of the rolls with a little more softened butter. Bake for 15 to 18 minutes, or until handsomely golden brown.
If you prefer, shape the dough into crescents: Roll out one piece of dough to an approximately 12-inch circle. Spread with a thin layer of garlic-herb butter. Cut the dough into 16 wedges and roll each, from the wide end into a crescent shape. Place on a parchment-lined baking sheet, with the point of each roll tucked securely underneath. Sprinkle some shredded cheese over top of each roll, cover loosely with plastic, and let rise for about 20 minutes. When puffy and light, place in the preheated oven and bake until golden brown, about 15 minutes.
If you have any garlic-herb butter leftover, spread it on the warm rolls when you serve them. To freeze the rolls, let them cool completely and place in freezer bags. Warm the frozen rolls in a 325° F oven to heat and refresh them.