Ugh guys. I’m having a hard time getting back into cooking and taking pictures! Here’s a post I had prepared for last week. I made these rolls for an Easter gathering.
Dinner rolls are so cute. I can rarely ever get them right but when I do, I am filled with pride. Pathetic, I know.
This recipe is light, buttery, and perfect to serve with a company dinner. Don’t do what I suggest in the video…putting cheese in my 100% whole wheat bread dough and forming it into rolls. They flopped. Terribly. I should have taken a picture. But our friends ate them and claimed them good. They were probably just being polite.
Adapted from my mom’s recipe
2 cups (16 oz) warm water
1 cup (8 oz) scalded milk, cooled to 120 degrees
2/3 cup (scant) (5 oz) cane sugar
2 1/2 T yeast
10 T (5 oz) butter
1 T salt
3 T gluten
2 cups (9 oz) sprouted whole wheat bread flour
8 – 9 cups (40 – 45 oz) unbleached all-purpose flour
Stir together the water, milk, sugar, yeast, and butter. Let sit a few minutes. Add the salt, eggs, gluten, and whole wheat flour. Mix well. Gradually add the all-purpose flour until you have a nice, workable dough. Knead for 10 minutes until nice and smooth. Cover and let rise until doubled in volume, about and hour and half.
When dough is ready, punch it down and divide it into small balls. I weighed mine this time and used 2 oz balls. This recipe made 46 rolls so I put 40 of them in a half sheet pan and 6 in another small pan. They were almost touching (not fully touching like in the video). If your balls are really small, making them touch works but with those whopper ones I made in the video, I shouldn’t have put them so close together. Like I said, I rarely ever get rolls right!
Anyway, roll them up into nice balls and place them on parchment lined or greased pans. Cover and let rise another hour or so, until they are doubled in size. Uncover and bake at 400 for about 20 minutes or until they are nicely browned and make a hollow “thunk” when tapped on the bottom. While still hot, brush the tops of the rolls with butter. Remove from the pans and cool on a wire rack.
Yield: 46 medium-size rolls.