Light as a feather describes these fluffy dinner rolls perfectly. These yeast rolls are amazing. Hurry and eat them or they might just float away!
Bread is pretty much my favorite food group. Now, I know it’s not it’s own food group but I think it should be. Fresh baked bread or rolls are one of my favorite things ever. I try to limit my bread making to Sundays. We have a new church schedule now so I have more time in the morning to play in the kitchen. We have always been one of those big Sunday dinner kind of families. Even now that my kids are gone I usually fix a nice, big Sunday dinner and homemade rolls are often part of the menu. Big meaning there is usually a meat, veggie, starch, salad, rolls and sometimes even dessert!
This particular recipe makes 12 nice size rolls and it was probably a good thing it only makes 12 because I was tempted to eat the entire pan. I usually eat my share of the rolls as soon as they come out of the oven because I like my rolls warm and soft. After I ate two of them and Jim had enjoyed a couple I told him he had to get them out of the house! I knew that if they didn’t disappear quick I was going to eat the entire pan so our neighbors were the happy recipients! In fact, my neighbor texted me a photo of her cute girls enjoying the rolls with their dinner. They loved them too!
These rolls are made a little differently than I have ever made rolls before – they use a flour paste. It is a Japanese bread making method called tangzhong and it adds extra mositure into the dough using the flour paste. It helps the rolls maintain that light, fresh out of the oven texture for more than a day. The way in which the rolls are rolled out and then formed also helps create the fluffy, feathery texture of the rolls.
The flour paste is a combination of bread flour and water (yes, bread flour does make a difference) You stir the two together and then cook in the microwave until it forms a pudding like consistency. This is added into the dough. If you are a bread maker you will notice that the directions are different than you may be use to but be sure and follow them. There are scientific reasons for them including building a strong gluten structure within the dough. Who knew cooking was really science! This recipe uses rapid rise yeast.
Let the dough rise until doubled in size and then it is ready to roll out into a 8 x 9 inch rectangle which you cut into 12 pieces.
Each piece is then stretched out to about an 8 inch strip and then rolled up into a snug cylinder starting at the short end. Place seam side down into a greased 9 inch round cake pan.
Bake at 375 for about 15-20 minutes or until golden brown. Cool for 3 minutes and then use a pastry brush to brush the top with melted butter.
Then place then on a cooling rack and allow them to cool or rest for about 20 minutes but I never do!
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- ½ C water
- 3 Tbsp bread flour
- ½ C cold milk
- 1 large egg
- 2 C bread flour
- 1½ tsp instant or rapid rise yeast
- 2 Tbsp sugar
- 1 tsp salt
- 4 Tbsp butter, softened
- ½ Tbsp butter, melted
- Mix together water and flour in a small bowl until there are no lumps.
- Microwave for 20 seconds and stir, do an additional 20 seconds if the mixture hasn't thickened to pudding like consistency. It should mound when dropped from the end of a spoon.
- In a stand mixer combine flour paste and milk together. Mix until smooth.
- Add in egg, stir.
- Add in flour and yeast. and with dough hook attachment mix on low until flour is incorporated.
- Let rest for 15 minutes.
- Add sugar and salt and mix on medium low speed for 5 minutes.
- Keep mixer running and add in softened butter, 1 Tbsp at a time. Continue to mix for 5 more minutes, scraping bowl if necessary.
- Place dough onto a very lightly floured counter. Knead to form a ball. Place into a lightly greased bowl and lightly coat surface of dough and cover with plastic wrap. Let rise for 1 hour or until doubled in size.
- Grease a 9 inch cake pan.
- Transfer dough to counter and press outinto a 8 x 9 rectangle with short side facing you.
- Cut into 4 equal strips lengthwise and then cut into 3 equal pieces crosswise for a total of 12 pieces.
- Stretch each piece of dough into a 8 inch x 2 inch strip. Starting at short end of dough roll up into a tight cylinder. Place into greased pan seam side down.
- Cover with plastic wrap and let rise 1 hour.
- When doubled in size bake in a oven preheated to 375 degrees for 15-20 minutes or until golden brown.
- Let cool on a cooling rack for 3 minutes and then remove from pan, turning upside down onto a rack and then reinvert.
- Brush tops with melted butter.
- Allow to cool for 20 minutes before serving (I never do)
Recipe from Cooks Illustrated
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