Discussion in 'The Bar' started by Gas Face, Jul 7, 2014.
i wish I did. They're so yummy warm
how's the men of the saloon doing?
Let’s make a Big Batch of Quick Dinner Rolls.
You can mix up this dough by hand, or in your stand mixer. In your work bowl, place:
1/2 cup lukewarm water
2 cups warm milk (100°F – 110°F)
3 tablespoons butter
2 tablespoons sugar
1 tablespoon salt
2 1/2 tablespoons yeast, instant preferred (yes, it’s tablespoons, not teaspoons)
Mix well and let set for about 5 minutes, until nice and foamy.
Using the paddle attachment on your mixer, blend in 5 cups (21 1/4 ounces) King Arthur Unbleached All-Purpose Flour. You’ll have a loose, wet dough at this point but it should be quite smooth.
Add additional flour 1/2 cup at a time until you have a soft, slightly sticky dough. Once the dough starts to come together in a mass, switch over to your dough hook to start to develop the structure of the dough.
After about 5 minutes of kneading, give your dough the “doorbell” test. Lightly flour your finger and press into the dough just like you would to ring a doorbell. Just a quick “ding,” not a prolonged “bzzzzzzzzz”. The dough should spring back and fill in the indentation of your finger quickly. If not, knead a little longer and try again.
** If you’re baking the buns today, preheat the oven to 350°F. **
Once the dough is well kneaded, round it into a ball and set it on the counter with your bowl inverted over the top. This makes a handy-dandy little proofing place. You can go the traditional plastic wrap route, but your dough will only be rising about 15 minutes so I try not to waste the wrap on such a short rise.
To test to see if your dough is sufficiently risen, you’ll be using your finger again but this time you’ll be doing a “poke” test. Flour your finger, and press into the dough up to your first knuckle. This time, you’re looking for the indentation to stay in the dough when you pull your finger out.
Pat the dough out to a rough rectangle, about 1/2″ thick. Cut into 4 long strips, then cut each strip into 6 small squares. Voilà, 24 buns in the making.
Roll your dough into 24 buns and pan up the way that works best for you. Here I’ve used 4 bake and give pans, with 6 buns each.
If you’re baking now, let the buns rise for about 15 minutes until they’re full and round. Remember, they still need a little room to grow in the oven, so don’t let them go overboard.
Bake the rolls for 20 to 25 minutes, or until golden browned and fragrant. Serve warm with plenty of fresh butter and gallons of gravy. “Gravy, gravy, give me your answer true. I’m half crazy (crave-y?), all for the love of you…”
If you’re planning to freeze the buns, only let them rise for about 10 minutes on the counter. Then, wrap well in freezer-safe bags, or a double layer of bread bags. Seal well and place in the freezer for up to 4 weeks.
To bake after freezing, remove the wrapped buns from the freezer the night before you want to bake them and let them thaw in the fridge overnight. Bake at 350°F, adding about 5 to 10 extra minutes to the baking time to account for the chilled dough.
Here’s how I do these rolls at home. A half sheet pan lined with parchment paper holds one batch of rolls perfectly.
well would you look at that
the pre twerk
I have a yeast infection
You gonna give it a shot?
It's a long way to the top if you want to bake a roll.
It burns when I pee.
We should hook up.
i'm gonna butter your cooch
This guys good