Thursday, January 7, 2010

Perfect Dinner Rolls

Since Thanksgiving, I have made these delicious rolls at least 5 times.
They are simply the BEST rolls I have ever tasted and made!
They are soft and chewy, and the potato flakes gives them such a yummy flavor.
My Husband and kids ask (beg) for them every Sunday.
This is my new Go-To Recipe for Rolls!
Thanks to Melanie over at My Kitchen Cafe for this Perfect Roll Recipe.




Perfect Dinner Rolls
Adapted from My Kitchen Cafe


1 1/2 cups warm water
2 tablespoons extra-virgin olive oil
1 tablespoon sugar
2 1/4 teaspoons instant yeast
3 cups all-purpose flour
1/2 cup instant potato flakes (no flavor added)
1 1/2 teaspoons salt
1 egg, lightly beaten

1. Whisk water, oil, sugar, and yeast together in a small bowl or liquid measuring cup until the yeast dissolves. In the bowl of a stand mixer fitted with a dough hook, mix flour, potato flakes, and 1 1/2 teaspoons salt until well combined. Add water mixture in a steady stream with the mixer on low (or stir in by hand) until the dough comes together, about one minute. Knead the dough until it is smooth and comes away from the sides of the bowl, about 6 minutes (add additional flour or warm water if absolutely necessary to make a soft dough that doesn't stick to the sides of the bowl while kneading). Knead the dough briefly until it forms a smooth ball.

2.Transfer dough to a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise until doubled, about an hour and a half. (For a quicker rising method, before you start making the dough, preheat the oven to 200 degrees. When the oven has reached 200 degrees, turn the oven off. Place the covered bowl in the oven and let rise until doubled, about 45 minutes.)

3. Punch down the dough and divide it into 12 equal pieces (divide into quarters and cut each quarter into thirds). Form each piece of dough into a ball by lightly cupping the dough in the palm of your hand and rolling it on an unfloured or ungreased surface in a circular motion until it forms a smooth ball.

4. Transfer to a parchment-lined or lightly greased rimmed baking sheet. Cover lightly with greased plastic wrap and let rise until doubled (about an hour). (Again, you can return to the warm oven and let rise for 20 minutes for a quicker method.) If you are making them the night before, do not let them go through this rise, instead transfer to the refrigerator. Take the rolls out 2 hours before baking to allow them to come to room temperature and rise.

5. Heat oven to 400 degrees. Brush rolls with lightly beaten egg and bake until golden brown, about 15 minutes. Serve and enjoy! :-)

*Makes 12 rolls - if doubling the recipe, only increase the yeast to 1 tablespoon*



2 comments:

Melanie said...

Hey, these are my favorites, too! Which makes me even happier that you like them.

Heide said...

Those rolls look good.