November 13, 2010
Another recipe for dinner rolls, this time more bread-style than brioche.
Dry:
- 2 lbs flour (this can be a mix of bread and whole wheat flours. Recommend not going more than 50% WWF)
- 2 tsp salt
Wet:
- 1 Cup warm water
- 1 Cup warm milk
- 1/2 cup sugar
- 4 teaspoons yeast
- 1/2 stick melted butter (add after the yeast has activated)
combine wet ingredients and let yeast activate for about 10 minutes. Add to dry ingredients in stand mixer and knead with dough hook for about 20 minutes.
Allow to rise until doubled in size (about 90 minutes) and divide into rolls. Place close together on a cookie sheet and let rise for another 20-30 minutes. Heat oven to 425F (Gas 7 for those in Europe) and bake for about 20 minutes.
