Monday, April 12, 2010

Perfect Dinner Rolls

I wanted to try another dinner roll on Easter and decided to try this one I found on My Kitchen Cafe. Melanie has so many great recipes!! I just love her site. These were great! I made them the night before and placed them in the fridge before the second rise. I removed them from the fridge a couple of hours before baking and they rose perfectly. I evidently didn't spray enough nonstick spray on my plastic wrap because my rolls stuck to the wrap and then deflated. They still tasted great, they were just a little flat. So, I'm taking a picture from Melanie's site to post here. picture from My Kitchen Cafe

Perfect Dinner Rolls
from My Kitchen Cafe

1 1/4 cups warm water
2 tablespoons extra-virgin olive oil
1 tablespoon sugar
2 1/4 teaspoons instant yeast
3 cups all-purpose flour
1/2 cup instant potato flakes
1 1/2 teaspoons salt
1 egg, lightly beaten

Whisk water, oil, sugar, and yeast together in a small bowl or liquid measuring cup until the yeast dissolves. In the bowl of a stand mixer fitted with a dough hook or by hand, mix flour, potato flakes, and 1 1/2 teaspoons salt until well combined. Add water mixture in a steady stream with the mixer on low (or stir in by hand) until the dough comes together, about one minute. Knead the dough until it is smooth and comes away from the sides of the bowl, about 6 minutes (add additional flour if necessary). Knead the dough briefly until it forms a smooth ball.

Transfer dough to a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise until doubled, about an hour and a half. (For a quicker rising method, before you start making the dough, preheat the oven to 200 degrees. When the oven has reached 200 degrees, turn the oven off. Place the covered bowl in the oven and let rise until doubled, about 45 minutes.)I did the quick rise and it worked perfectly.

Punch down the dough and divide it into 12 equal pieces. Form each piece of dough into a ball by lightly cupping the dough in the palm of your hand and rolling it on an unfloured or ungreased surface in a circular motion until it forms a smooth ball. I ended up having to use some extra flour because the dough is really sticky.

Transfer to a parchment-lined or lightly greased rimmed baking sheet. I used my silpat for this. Cover lightly with greased plastic wrap and let rise until doubled (about an hour). (Again, you can return to the warm oven and let rise for 20 minutes for a quicker method.) If you are making them the night before, do not let them go through this rise, instead transfer to the refrigerator. Take the rolls out 2 hours before baking to allow them to come to room temperature and rise.

Heat oven to 400 degrees. Brush rolls with lightly beaten egg and bake until golden brown, about 15 minutes. Serve.

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