You guys! I have loved seeing your breads this week. I mean, mouth watering. What did you think? Easy, huh? Thank you so much for participating. I hope you’re having fun with it. If you didn’t get a chance, it’s not too late! Any entries all month will be included, so you can bake any of these recipes all month long.
This week, I’m breaking some more rules. This recipe for dinner rolls can be done, start to finish, in one hour. One. Bread bakers, you know that this is ridiculous, because it typically takes about 3 hours for bread to rise and bake properly. However, we’re sticking it to the man today, because we’re hungry now.
Check out the video to see how it’s done. I did these by hand so that you can see it’s possible. You do not need a stand mixer to make bread! Actually, mine is out of commission right now (gasp) so, I’m baking like a pilgrim over here. So, you can do it too.
If you have a stand mixer, you can pretty much throw it all in the mixer in the same order and and let the dough hook knead it until it pulls away from the sides and then you’re ready for the first rest. I would say to knead it for about 5 minutes or until the dough feels smooth and almost clammy.
I used milk and butter in this recipe. It can easily be replaced with water and coconut oil for my dairy free friends! (One of the perks of baking your own bread is that you can customize it for yourself). If you do use cow’s milk, you have to scald it first. That means, put it in a saucepan and heat it until it threatens to boil over. This kills off the bacteria in the milk that will kill your yeast. Adding cold butter and cold water should bring the temperature to the right level for your yeast. It should be warm but not hot. About 90 degrees.
The next thing to note is what I call “finishing flour” this is when you save the last 1/2 cup or cup of flour the recipe calls for and put it in at your discretion. In a bread recipe, the flour amounts should be considered a suggested amount. If you throw it all in there, you may end up with dough that is too dry and tense. I save the last cup or so and add it in at the end just until my dough forms, then I know I’ve added enough. It may need a little more or a little less than the recipe suggests, so go with your gut. Once the dough pulls into a ball from the sides of your bowl, that is typically enough flour. Then you cover it and give it a ten minute rest before shaping your twelve rolls.
Twelve rolls. I made Twelve. They were gone in one day. I can’t believe they only took one hour. You are going to be so popular with these!
Go on and bake my friends! Don’t forget to share this post to your wall to challenge your friends! Post any photo of your baking and tag me @DearDarlaJean and use #DearDarlaBaking Challenge to be entered into my giveaway at the end of the month!
- 1 cup scalded milk (boiled and then cooled off a bit)
- 1/2 cup water
- 4 Tbs butter
- 4 Tbs sugar
- 4 cups flour
- 1 tsp salt
- 1 1/2 Tbs yeast
- corn meal or semolina flour to keep rolls from sticking
- melt your butter and sugar into the milk and then add water. Allow to cool to about 90 degrees (warm but not hot)
- in a separate large bowl, combine 3 1/2 cups flour, salt, and yeast.
- Pour in the wet ingredients and stir, adding flour if necessary, until dough ball forms.
- Transfer to a floured surface and knead until smooth.
- cover and let rest for 10 min
- Then, divide into 12 portions and roll each portion into a ball, dip the bottom of the roll into corn meal or semolina flour and then arrange, evenly spaced, on a large baking sheet.
- Cover and let rise for 30 minutes and preheat your oven to 400 degrees
- after the rise, bake the rolls for 20 minutes and brush the tops with melted butter.