Wednesday, December 19, 2012

Buttery Rolls

I made these rolls for Thanksgiving and will make them again for Christmas.  They will be my standard go-to roll recipe from now on because they had such a great buttery flavor and held their shape and texture so well.  

3 1/2 cups All-Purpose Flour or bread flour
2 teaspoons instant yeast
2 tablespoons potato flour or 1/4 cup instant potato flakes
2 tablespoons sugar
1 1/2 teaspoons salt
4 tablespoons soft butter
2/3 cup lukewarm water
1/2 cup lukewarm milk

2 tablespoons melted butter

Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

If you use your hands or a mixer instead of a bread machine - place the dough in a lightly greased container — an 8-cup measure works well here. Cover the container, and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.

Take the dough from the container or bread machine and gently deflate the dough. Transfer it to a lightly greased work surface.

Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball.

Lightly grease with butter or cooking spray two 8" round cake pans. Space 8 rolls each pan. You can use use 9" round cake pans or a 9" x 13" pan, but, the rolls won't be spaced as close together, so their sides will be a bit more baked.

Cover the pans, and allow the rolls to rise till they're crowded against one another and puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

Uncover the buns, and bake them for 22 to 24 minutes, until they're golden brown on top and the edges of the center roll spring back lightly when you touch it. 

Remove the buns from the oven, and brush with the melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack.

Serve warm. Store leftovers well-wrapped, at room temperature.

Yield: 16 buns.

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