One Hour Rolls

KAF Recipe

TImeline: Proof 5 min, Add flour, RISE 20 min, Deflate and make balls, RISE 20 min, Bake 20 min

Makes 12 rolls

1/4 cup lukewarm water
1 cup warm milk ( 100 – 110°F)
1.5 tablespoons butter
1 tablespoons sugar
1/2 tablespoon salt
4 teaspoons yeast, instant preferred
3 to 3.5 cups King Arthur Unbleached All-Purpose Flour

DIRECTIONS:

1. PROOF: Combine the water, milk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam.
2. Add 2.5 cups of flour and mix by hand or with the paddle attachment until the dough forms a rough, shaggy mass. The dough will not form a ball at this point, but will be just shy of coming together.
3. Add flour, 1/2 cup at a time and blend with the dough hook until a smooth ball begins to form.
4. Knead by hand for about 10 minutes, or by machine for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.
5. Lightly spray your work bowl with cooking spray and place the dough in the bowl. Spritz the top of the dough with spray as well and cover lightly with plastic wrap or a shower cap.
6. LET RISE for 20 minutes at room temperature or until the dough is full and puffy.
7. Gently deflate the dough and pat out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 long strips, then cut each strip into 3 portions for a total of 12 dough balls.
8. Shape into round balls as you would shape meatballs, using your cupped hands to roll the dough. Spritz your hands with cooking spray to prevent sticking.
9. You can place the rolls into any of the following pans, well greased or lined with parchment paper: One half-sheet baking pan or 2 quarter-sheet pans. Two 13″ x 9″ x 2″ pans. Four 8″ or 9″ round baking pans OR a combination of any of these pans.
10. After the rolls are in the pans, cover again with your plastic wrap and LET RISE at room temperature for another 20 to 25 minutes, or until well rounded and full looking. If you are baking now, preheat the oven to 350°F.
11. Bake the rolls for 20 to 25 minutes or until golden brown and an internal thermometer reads 190°F. You can brush the baked rolls with melted butter if desired. Serve warm, store leftovers in a plastic bag for up to 3 days.
12. If you want to freeze the unbaked buns, place in the pans as described in step 6 and allow to rise for 10 minutes. Wrap airtight and freeze for up to 4 weeks. To bake, thaw overnight in the fridge, then unwrap and bake as directed.

 

KAF Hard Rolls

Yield: 12 small rolls.

STARTER

1/2 cup cool water
1 cup King Arthur Unbleached All-Purpose Flour
1/8 teaspoon instant yeast

DOUGH

all of the starter
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup lukewarm water
1 1/2 teaspoons salt
1/4 teaspoon instant yeast

EGG WASH

1 large egg white mixed with 1-2 tablespoon cool water

Instructions

DAY 1: Making the starter: (15 minutes)

Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.

DAY 2: Making the rolls: (4 hours rise time, 3 hours fridge time, 30 min bake time) — these rolls are an ALL DAY affair.

1. Combine all of the dough ingredients and mix and knead them together — by hand, mixer or bread machine — until you’ve made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. It may also stick to the bowl just the tiniest bit.
2. LET RISE 1 HOUR, then deflate and turn over.
3. LET RISE 2 HOURS, then deflate and turn over.
4. Shape dough into 12 balls.
5. LET RISE 1-2 HOURS, UNTIL PUFFY.
6. REFRIGERATE the rolls, covered, for 2-3 hours.
7. Preheat oven to 425 F.
8. MAKE EGG WASH. Brush onto rolls.
9. Slash a 1/4″ deep cut across the top of each roll. Immediately put the rolls into the oven.
10. Bake the rolls for 20 to 25 minutes, until they’re a deep golden brown. Remove them from the oven, and cool on a rack.
11. OR, for best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven.

Hard Rolls (Half Recipe)

Ingredients:

1 packages (1 tbsp) active dry yeast
1/2 tsp sugar
1 c warm water
1/2 tbsp kosher salt
1/2 c gluten flour OR bread flour
2-2.5 c soft wheat flour OR cake flour OR pastry flour

cornmeal
egg wash (1 egg white + 2 tbsp water)

Directions:

1. Combine yeast, sugar and warm water in large bowl. Let stand until frothy.
2. Mix salt and gluten flour and add to yeast mixture.
3. Add soft wheat flour, 1 c at a time, until you have a firm dough.
4. Remove to a lightly floured board and knead until no longer sticky, around 10 min, adding flour as necessary.
5. Place in oiled bowl, and turn to coat the surface of the dough.
6. Cover and let rise 2 h or until doubled in bulk.
7. Punch down the dough.
8. Turn out onto a floured board and knead for 2 min.
9. Cut dough into 24 pieces and form into balls.
10. Place on baking sheet that has been sprinkled with cornmeal.
11. Slash the tops of the rolls.
12. Cover and let rise until doubled, about 30 min.
13. Place 4 custard cups of boiling water on the corners of your oven rack.
14. Preheat the oven to 400 F.
15. Brush rolls with egg wash.
16. Place the baking sheet on the rack and bake for 25 to 30 min
17. Bake until the rolls are nicely browned and sound hollow when tapped.
18. Remove to a rack to cool.

NOTE: Original recipe has a salt water wash, and requires the oven be opened every 5 minutes to reglaze with salt water. Opening and closing the oven so many times increases the cooking time. Glazing with salt water makes the buns ridiculously salty. KAF has the same recipe, seems like they borrowed heavily from James Beard, and just changed his salt wash to an egg wash. Having made the original James Beard recipe, I can totally see why.

Hard Rolls

Ingredients:

2 packages (2 tbsp) active dry yeast
1 tsp sugar
2 c warm water
1 tbsp kosher salt
1 c gluten flour OR bread flour
4-5 c soft wheat flour OR cake flour OR pastry flour
cornmeal
2/3 c ice water mixed with 1 tbsp salt

Directions:

1. Combine yeast, sugar and warm water in large bowl. Let stand until frothy.
2. Mix salt and gluten flour and add to yeast mixture.
3. Add soft wheat flour, 1 c at a time, until you have a firm dough.
4. Remove to a lightly floured board and knead until no longer sticky, around 10 min, adding flour as necessary.
5. Place in oiled bowl, and turn to coat the surface of the dough.
6. Cover and let rise 2 h or until doubled in bulk.
7. Punch down the dough.
8. Turn out onto a floured board and knead for 2 min.
9. Cut dough into 24 pieces and form into balls.
10. Place on baking sheet that has been sprinkled with cornmeal.
11. Slash the tops of the rolls.
12. Cover and let rise until doubled, about 30 min.
13. Place 4 custard cups of boiling water on the corners of your oven rack.
14. Preheat the oven to 400 F.
15. Place the baking sheet on the rack and bake for 25 to 30 min, brushing the rolls with salted ice water every 5 min during baking, or until the rolls are nicely browned and sound hollow when tapped.
16. Remove to a rack to cool.

 

Olive Garden Breadsticks

Recipe inspired by Breadsticks in James Beard’s Beard on Bread
This is NOT the Olive Garden recipe, but used to describe how the breadsticks come out, texture wise.
(For example, these are not Pizza Hut style breadsticks).
[For the record, these are WAAAAAY better than Olive Garden breadsticks]

Makes 8 breadsticks

In bowl:

2.5 tsp yeast
2.5 tsp sugar
1 tsp salt
1/8 c oil
3/8 c warm water

Mix well, let proof in bowl for 3 min.

Add:

3/8 c warm water
2 c flour

Alternate flour and water until you have a loose dough.

Knead for a few minutes until springy (like rotli dough).

Dough should be soft but not sticky. Add just enough flour for dough to not be sticky. The amount of flour to get to this point may be less or more than that stated above.

Let dough rest for 5 min under towel.

Cut dough into 8 pieces the same size.

Let rest 5 min under towel.

Get pan ready:

I use a nonstick pan and cover it with a silpat.

Coat lightly with yellow corn meal (around 1/4 c).

Get oven ready: heat to 175 F and then turn off.

Make breadsticks:

Take the 8 pieces, roll them into a log the same height as your pan.

Place breadsticks on prepared nonstick pan with silpat and corn meal.

Place in warmed oven to rise for 20 min.

Make garlic butter.

Mix:

1 stick butter, chopped and melted in microwave for 30 sec
3 cloves garlic, shredded
1/2 tsp salt

Take breadsticks out of oven. They should be slightly poofy.

Preheat oven to 300 F.

Using kitchen brush, brush breadsticks liberally with garlic butter. Be careful not to deflate the poof. The poof makes your breadsticks light and airy instead of hard and chewy.

Sprinkly with:

Italian seasoning
Parmesan cheese

Bake for 20 min, check. Add another 5 min to make breadsticks cooked and barely light brown. Add another 5 min to make breadsticks dark brown and crunchy (I did not do this!).

I like the breadsticks after 25 min in the oven, their taste and texture is like Olive Garden breadsticks (but so way better).

Enjoy!

Note: If you have leftovers, wrap in aluminum foil. When you want to eat them, take the wrapped and covered breadsticks (like when you’re making a baked potato) and place in a 300 F oven for five minutes or so. The breadsticks will come out almost like they were freshly baked.

You can freeze unused breadsticks too, then reheat as above in foil. These take like an hour to make including bake time, so I’m not sure why you’d freeze them instead of baking them fresh. But just so you know you can.

Note2: Recipe doubles well.

Note3: You can make bigger loaves instead of the small stick size for small sandwich bread. Bake time will increase, I don’t know how much. I think making three loaves from the above recipe should cook in around 45 min or so. This is all a guesstimate, YMMV.

Outback Steakhouse Honey Wheat Dinner Rolls

These are the Outback Steakhouse Honey Wheat Dinner Rolls.

Makes 12 rolls

Ingredients:

Dough
1 1/3 cups (10 5/8 ounces) warm water
4 tablespoons (2 ounces) butter, softened
1/2 cup (6 ounces) honey or molasses
2 3/4 cups (12 1/2 ounces) King Arthur Unbleached Bread Flour
1 3/4 cups (7 3/4 ounces King Arthur 100% White Whole Wheat Flour OR regular whole wheat flour
2 teaspoons salt
1 tablespoon powdered caramel color OR 2 teaspoons liquid caramel color (optional, but without it the rolls will lack their distinctive color) OR 1 tsp ccocoa powder OR 1 tsp coffee powder (I used both the coffee powder and the cocoa powder)
2 1/2 teaspoons instant yeast

Topping
yellow cornmeal or rolled oats

Directions:

DOUGH MAKING TIME: 30 MINUTES: Combine all of the dough ingredients in a Kitchenaid, bread machine, or mix by hand. Dough will be sticky and slightly elastic.

If you’re using a bread machine, program it for the dough or manual cycle.

If you’re using a Kitchenaid, start with the flat beater, then switch to the dough hook when the dough starts to form a ball and come away from the sides of the bowl.

If preparing this dough by hand, remember that it’s very sticky and a bit messy at first, but just keep at it, flouring your hands and trying not to add too much additional flour to the dough; eventually it’ll smooth out.

FIRST RISE: 60 MINUTES: Let the dough rise for 1 hour. It won’t have doubled in size, but should be just a bit puffy.

Divide the dough into 12 even pieces (about 4 ounces each), and shape the pieces into 6 x 2-inch oval rolls.

Coat each roll, top and bottom, with some yellow cornmeal.

SECOND RISE: 90-120 MINUTES: Place them on a lightly greased baking sheet, and allow them to rise, covered, in a warm place, for 90 minutes to 2 hours. They won’t have doubled in size, but will appear puffy; when you gently press your finger into one, the indentation will rebound quite slowly.

BAKING TIME: 24 MINUTES: Bake the rolls in a preheated 350°F oven for 24 minutes, until the bottoms appear slightly browned (you’ll have to carefully pick one up to look), or until an instant-read thermometer inserted into the center of a roll reads about 200°F. Remove the rolls from the oven, and cool them on a rack.

Note: I did not brush these with butter when I took them out of the oven. They didn’t need it. And, it would have dislodged the corn meal.

TOTAL TIME TO MAKE THESE ROLLS: 4 HOURS
Nutrition information per serving (1 roll, 109g): 304 cal, 5g fat, 7g protein, 44g complex carbohydrates, 14g sugar, 4g dietary fiber, 13mg cholesterol, 430mg sodium, 173mg potassium, 46RE vitamin A, 3mg iron, 12mg calcium, 131mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 3, Early Spring 2001 issue.

Honey Butter

1 stick butter, softened and at room temperature

1/2 c honey

Mix butter and honey with fork. Serve with rolls.

VERDICT: BEST RECIPE EVER. NEVER MAKE ANOTHER DINNER ROLL RECIPE. NEVER. NEVER. NEVER. BE A HERO AND MAKE THIS. PILLOWY SOFT, LIGHT, AMAZING TEXTURE, HONESTLY THE BEST. THING. EVER.

THIS IS THE GOLD STANDARD OF DINNER ROLL RECIPES.

THANKS, KING ARTHUR FLOUR, FOR SHARING THE AMAZING!!!

Parker House Rolls

1 quart flour

1 tbsp butter

3 tsp sugar

1 tsp salt

1/2 pint milk

1 yeast cake

Directions:

Scald the milk.

When nearly cold, add the yeast which has been dissolved in one half cup of cold water.

Rub into the flour, butter, sugar and salt.

Stir all together with a knife and knead.

Let rise to twice its bulk and knead.

Let rise again and knead.

Roll half an inch thick, cut into rounds, spread with butter and double over.

Rise again, bake 20 min in a hot oven (425F).

Mix at 10:00 a.m. if wanted for supper, a little earlier in cold weather.

Jujube Rolls

This is a rehash of the tongzhen recipe posted earlier in the blog.

STARTER

3 tbsp flour (King Arthur bread flour or all purpose flour)
1/2 c liquid (1/4 c water + 1/4 c milk)

Mix in saucepan over medium heat. Stir constantly until it becomes of pudding-like consistency. Let cool.

DOUGH

2.5c flour
1/4 c sugar
3/4 c whole milk
1 egg
2 tbsp (1/4 stick) butter
2 tsp (or one packet) yeast
1/2 tsp salt
All the STARTER
1 c candied fruit

DIRECTIONS

Using stand mixer, mix all dough for 15 min. Dough will be sticky and stringy, silky and smooth.

Cover. Let rise until double in size, about 1 hour.

TO MAKE DINNER ROLLS

Traditional rolls: Roll dough into 6 equal-sized balls. Cover loosely. Let rise 30 min. Rolls will smush together.

Glaze with milk or egg wash (1/4 c milk or water and 1 egg, mixed well). The egg wash gives a shiny finish to the rolls, the milk wash makes the rolls brown but not shiny. I use an egg wash.

Preheat oven to 350 degrees. Cover loosely. Let rise 15 min to 30 min.

Bake at 350 degrees for about 40 min.

Enjoy!

Best Ever Dinner Rolls (Half Recipe)(Soft Rolls)

BEST EVER Dinner Rolls / Indian Pav Bread / Indian Dabeli Bread
(Water Roux / Tongzhen Method)

HALF RECIPE

STARTER

3 tbsp flour (King Arthur bread flour or all purpose flour)
1/2 c liquid (1/4 c water + 1/4 c milk)

Mix in saucepan over medium heat. Stir constantly until it becomes of pudding-like consistency. Let cool.

DOUGH

2.5c flour
1/4 c sugar
1/4 c milk powder (Carnation nonfat dry milk powder) (optional – if you don’t have it, add that much more milk to the recipe)
1/4 c half and half (or whipping cream) (if you don’t have this, just sub with plain milk)
3/8 c milk
1 egg
2 tbsp (1/4 stick) butter
2 tsp (or one packet) yeast
1/2 tsp salt
All the STARTER

DIRECTIONS

Using stand mixer, mix all dough for 15 min. Dough will be sticky and stringy, silky and smooth.

Cover. Let rise until double in size, about 1 hour.

TO MAKE DINNER ROLLS

Traditional rolls: Roll dough into 6 equal-sized balls. (Add stuffing to the rolls now if you want, for example red bean paste, or potato onion mixed vegetable, or meat). Cover loosely. Let rise 30 min. Rolls will smush together.

WHAT I DID: You know around Thanksgiving, stores sell that candied lemon and orange peel fruit cake mix? I dumped a half cup of that into the dough and then proceeded as below:

Bundt: I put the little balls into a 2 small bundt pans, four to a pan, and let rise. I did this with half the dough. The other half, I put in a small loaf tin. When the balls in the small bundt pan rise, they smush together and spread all the way to the top of the pan.

Small loaf tin: Take the other half of the dough, and cut into three equal sized balls. Roll out flat. Fold into thirds (like an enchilada). Then roll up the enchilada (basically make two folds from either end again). Do this for all three balls, and place into the small loaf tin. When the balls in the small loaf tin rise, they smush together and spread all the way to the top of the pan.

Glaze with milk or egg wash (1/4 c milk or water and 1 egg, mixed well). The egg wash gives a shiny finish to the rolls, the milk wash makes the rolls brown but not shiny. I used an egg wash in the pictures above.

Preheat oven to 350 degrees. Cover loosely. Let rise 15 min to 30 min.

Bake at 350 degrees for about 40 min.

Enjoy!

Crusty Dinner Rolls

CRUSTY DINNER ROLLS
MAKES 8

STEP 1: LIQUID STARTER

1/2 tsp yeast
1/4 c warm milk (150 degrees or so)(slightly warmer than your hand)
1 tsp suger

Mix until sugar dissolves. Yeast might not bubble. That’s okay. Let sit until cloudy.

STEP 2: BREAD DOUGH BASE

1 c flour (I used bread flour, use whatever you have on hand)
1/2 c water (cold or warm, just not hot)
1 tsp salt
2 tbsp oil

Mix bread dough base.
Add LIQUID STARTER to bread dough base.
Mixture should be consistency of pancake batter.
If it’s not, add more milk or water.
Let rise in warm dark place, covered, 2 hours (or until mixture becomes bubbly).

STEP 3: BREAD DOUGH

Mix the bread dough base.

Add:

2 c flour
1/2 c milk
1/2 tsp butter (cold or melted, doesn’t matter)
1/2 tsp salt

Mix till dough becomes slightly elastic (stretchy).

STEP 4: BAKING

Divide dough into 8 parts. Coat your hands with oil. Roll the dough out onto a greased baking sheet, or a baking sheet lined with parchment paper or a silpat.

Preheat oven to 425 degrees.

Coat rolls with egg white + 1/8 c water mixture.

Bake for 25 minutes.