Marybeth and I are working on perfecting this recipe. Nicole says to touch the dough as little as possible. She rolls them out and cuts them with a circle cutter, be careful not to roll too thin or your rolls will be like frisbies. Also note that they take quite a while to rise.
I used this recipe for cinnamon rolls and it's probably the best one I've tried.
Dinner Rolls (30 – 36 count)
2 c. warm water
½ c. sugar
1 egg
~ ¼ c. dry milk
1 Tbsp yeast
1 cube margarine, melted
1 ½ tsp. salt
~ 6 c. flour
I put all but the flour in a bosch. Add ½ the flour, mix in. Add the rest of the flour. Dough should be sticky but not too soft. (If you’re in a hurry, err on the sticky side.) Knead the dough until it looks elastic.
Let dough rise until double (at least an hour). The more you let the dough rise, the lighter your rolls will be. From that point on, handle the dough carefully. I gently roll the dough on a floured board and use a cup to cut out the rolls. Put the rolls on a large cookie sheet; wait again to rise (at least an hour) until doubled.
Bake at 385˚ for 13 – 15 minutes.
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1 comment:
I have made these 4 times. They turned out best when I did not let the dough rise (the first time). simply mix, cut and let rise. I feel like a roll-making failure.
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