EASY Delicious DINNER ROLLS
By hopetoadopt on March 18, 2014
This recipe came from "The Food Nanny Rescues Dinner" book. One of the things I am not very good at, is following recipes. It is kind of weird that I don't "love" to follow recipes, because I LOVE structure, I love routines, I love having rules and guidelines in my own life...but, I don't like to follow recipes...I prefer TWEAKING them to work for me.
So, this recipe isn't exactly what "The Food Nanny" has written down in her book. Her recipe is easy and delicious and so is this one.
Here are the 3 bread making tips that have helped me succeed with bread. Before I started using these 3 tips, I would have some breads work and some breads fail...now, all my breads will rise and work.
Tip #1: Heat your house to 73 degrees.
*I know that might not be something you want to do, but for me, if my entire house is a consistent temperature and we don't have any "drafts" then, my breads will work.
Tip #2: Use SAF-instant brand active dry yeast
*I'll admit, I AM a "brand" snob with a lot of things. Yeast is one of them. I have tried many different active dry yeast brands. I've tried "quick" yeasts and the "fail proof" yeast I have found is SAF-instant.
Tip #3: Use Lehi Roller Mills Flour
*Like I said, I'm a brand snob. I LOVE the Lehi Roller Mills Flour. I do not need to sift it. If you do not have access to buying or ordering this flour, then I recommend sifting your flour for bread recipes.
Makes about 45 rolls
*Give yourself 4 hours to be safe...and not rushed.*
4 Tablespoons active dry yeast [SAF-instant brand]
1/2 cup plus 2 Tablespoons of warm [110 degrees] water
2 cups of warm milk [not scalding]
1 1/4 cups of sugar
1/2 cup of canola oil
1/2 cup of unsweetened applesauce [if you don't want to use applesauce, then double the oil]
About 11 cups of all-purpose flour [Lehi Roller Mills brand]
4 teaspoons of salt
1. In a small bowl combine the yeast and water. Cover and let the mixture stand for 10 minutes.
2. Meanwhile, heat the milk in the microwave until just warm, not scalding.
3. In a large bowl or I like to use my KitchenAid or you could use a Bosch, beat the eggs, sugar, oil and applesauce. Mix in the milk and yeast mixture.
4. In another bowl, mix flour and salt together.
5. Slowly, start adding your flour mixture into the wet ingredients.
6. Watch the consistency of your dough. You may or may not need all 11 cups of flour. Altitude could change the amount of flour you will need. You want your dough to be SLIGHTLY sticky.
7. Turn the dough onto a lightly floured surface and knead it to form a moderately soft dough ball, still slightly sticky...not TOO sticky. If you mixed your bread with a wooden spoon, you might need to knead your bread a little longer than if you use a KitchenAid or Bosch, etc. mixer.
8. Use cooking spray and spray a clean large bowl. Put your dough ball into the bowl and cover with plastic wrap sprayed with cooking spray. Allow the dough to rise in a warm place [73 degrees] until it is sticky, 2-3 hours.
9. Punch the dough down and turn it onto a lightly floured surface. Pat it with additional flour if necessary for handling, and keep your hands floured.
10. Divide the dough into 4 different dough balls.
11. Roll one ball out into a circle about the size of a dinner plate. With a pizza cutter, cut the circle into 4 equal sections, then cut it diagonally to make 8 sections [just like you would a pizza.]
12. Starting at the widest end of one of the wedges, roll up the triangle toward the point. Place the rolls point side down on a prepared pan. [A pan lightly sprayed with cooking spray.]
13. All rolls should fit onto 2 sheet pans.
14. Cover with a piece of plastic wrap that is lightly sprayed.
15. Let rise for about 15 minutes until they are doubled in size.
16. Preheat the oven to 400 degrees. Put 1 rack on the bottom and put the other rack in the middle of your oven.
17. Bake rolls for 5 minutes on the bottom rack; move to the middle rack and bake for 5 minutes or until the rolls are light brown. Remove the rolls and brush the tops with butter.
#1 This photo is after steps 1-7.
#2 Step 8... before the dough started rising for 2-3 hours.
#3 Step 9... after the dough doubled in size.
#4 Step 11... often I make bread and rolls by myself.
On this day, my girls wanted to help. Usually, I like all my wedges to be very close to the same size. At first I was a little frustrated that my girls just couldn't cut their triangle wedges the exact same sizes. :-) I know - a little crazy - it's my need to be "particular." :-) Then, once we had all the rolls on the tray, I really liked the "Dr. Seuss" look that we had. It was perfect! We had all different sizes for all the different ages of cousins and family we were sharing with.
#5 Step 13
#6 Step 15...after the rolls were done rising for 15 minutes.
#7 Step 17... warm DELICIOUS DINNER ROLLS just out of the oven!!!
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