Thursday, July 11, 2013

Beautiful Homemade Bread Rolls





















A little tip so you can have fresh rolls anytime.

When the first rise (poof) of the dough is done follow the steps as instructed below but instead of greasing up a cookie sheet for a second rise instead shape your dough balls place on a cookie sheet a finger apart and freeze for an hour. Once tge dough balls are frozen grab a freezer Ziploc bag add toss all the frozen dough balls in the bag and freeze. When you're ready to bake the rolls just pull out tge frozen dough balls and place on a greased cookie sheet a finger apart cover with a loose plastic wrap (spray with non-stick spray) and then cover with a towel, place in a warm area of the kitchen to let them rice double in size since they are frozen the rise will take longer. Enjoy fresh rolls anytime. These will last good in the freezer up to two months if you wrap them yourself or up to 6 months if you use a sealer machine.

Beautiful Homemade Bread Rolls

Ingredients
3 TBSP. Yeast
¼ c. Sugar
1/3 c oil
1 c warm water
1 Egg Beaten
½ tsp. Salt
3 ½ c. Unbleached All-Purpose Flour
1 Kitchen Aid Mixer with Dough Hook

Instructions

Combine the first four ingredients in you Mixer Bowl mix with a spoon let it rest for 20 minutes until it becomes foamy. Clean up or cook as you go, since you will have time in-between the rising of the stages of the bread. Now add the remaining ingredients, mix (Knead) for 10 minutes. Now that it is combined pull the dough off the hook and slightly press it together place it back into the bowl cover it with a dry cloth/towel place in the microwave if it fits, just make sure it’s a draft free place, allow it to rise for about 40 minutes the size will double. Ten minutes before the rising is done preheat your oven to 325 if it’s electrical and 350 for gas, get your cookie sheet line it with parchment paper spray lightly with baking spray and set aside. Ok now that it has doubled pull off pieces of the dough I weighed mine to 3oz. each but you can do them at 2oz which I will do for Thanksgiving. Once you have the amount of dough balls you desire to have, start forming the semi round ball of dough by pulling from the top to the bottom it doesn’t take much, once it starts to look smooth on the top stop don’t over knead it, if you ever made tortillas the same way you knead the dough for the tortillas is the same way you would do it for this roll. Now Place the kneaded dough smooth side up, the more rounded side goes up, place on the cookie sheet 3 in a row if you are doing a 3oz roll or 4 in a row if doing a 2oz. roll, should fit 12 or 16 on the cookie sheet across, about 1-2 fingers apart from each other. Now that you have all the rolls on the cookie sheet cover again with the cloth/towel overlapping the sides of the cookie sheet set on top of the stovetop since it is warm from the oven preheating, let it sit there to rise for another 30 minutes or until it doubles in size don’t peek under the towel just gently feel from the outside in between the rows to see if there is any space if so then leave it alone until you no longer feel the spaces in between. Once it has risen bake it for about 18 to 30 minutes depending on the oven but until they are a beautiful golden brown. Enjoy

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