Rolls

Posted on September 3, 2008. Filed under: Bread, Reviewed |

From Kathryn Judson:

Our current favorite roll ‘recipe’ is loosely based on the following recipe from the back of a Western Family Bread Flour bag. I put ‘recipe’ in single quotes, because I tend to get a bit free form when I cook, especially when I bake bread. At any rate, I’ve never made the glaze, I’ve never tried the heart-shape business, I usually make the rolls smaller than they suggest, I sometimes make crescent rolls, but I sometimes make buns along the lines of hamburger buns, to use to for deli sandwiches.

I almost always substitute whole wheat flour for some of the bread flour (sometimes just a quarter cup, but usually more than that), I never measure the flour (I just keep adding until it feels right), and I don’t measure the honey (who likes to scrape away at a measuring scoop or cup that’s got honey stuck to it?) and rarely use a whole quarter cup. I don’t follow the orders or techniques given, and I usually use what is called the sponge method (you make a batter, and let that rise, stir it down, and then add more flour to make a regular dough – from there you follow the directions for the regular dough). I don’t always use 2% milk, either – I’ve used whole and I’ve used skim, and everything in between. (Did I mention that I’m pretty free form when I bake bread?)

But, all in all, otherwise I stick pretty close to this recipe. 😉

Well, OK, I also mix brands a lot. But it’s their recipe, and I’ve gotten good results with their products, so, if they want to specify Western Family, who am I to quibble?

Heart Shaped Honey Rolls

Rolls:

1 cup Western Family 2% milk

1/4 cup Western Family honey

2-1/2 tsp Western Family yeast

1/4 cup Western Family butter, melted

2 egg yolks, beaten

4 cups Western Family bread flour

2 tsp Western Family salt

2 Tbsp Western Family granulated sugar

Glaze:

2 Tbsp Western Family honey

1/2 cup Western Family butter, melted

2/3 cup Western Family powdered sugar

1/2 tsp finely chopped lemon peel

Directions:

Warm milk and honey slightly. Add yeast and let stand until foamy. Blend in melted butter and egg yolks. Transfer mixture to large bowl.

Blend together bread flour, salt and sugar; add to yeast mixture. Mix until mixture forms dough. Knead dough until smooth, about 10 minutes. Place dough in a large, oiled bowl and cover. Place bowl in a warm place until dough doubles in size.

Punch down and form into 12 evenly sized balls. Make a 1/2-3/4″ cut into center of the ball from one side to make the heart shape. Place on a greased cookie sheet. Cover loosely and rise until doubled in size.

Preheat oven to 400 degrees F. Bake rolls until golden brown, about 15-20 minutes. While rolls are baking prepare glaze. Combine honey, melted butter, powdered sugar and lemon peel. When rolls are removed from oven, liberally brush with glaze. Serve warm.

Makes 12.

I usually don’t use a greased cookie sheet, if I have baking parchment paper on hand. It’s a luxury, but it makes for better results, and easier clean-up. I usually bake the rolls spaced out in shiny, rectangular cake pans, instead of on cookie sheets, the theory being that maybe they won’t overbrown as easily that way. (This is just a guess. But it seems to work. For me.) And we don’t necessarily serve them warm; they’re just fine at room temperature. I freeze most of them. They thaw wonderfully in the microwave.

These are tasty enough and moist enough I often eat them plain – no butter or anything. They work great with peanut butter. Or ham. And lots of other stuff.

SOURCE

REVIEW:  These are amazing!  I made them as sandwich rolls and they were very good.  Added 1 tbl vital gluten per cup of flour, and I let them rise a very long time (accidentally!) but they did not deflate.  I wound up with softball-size rolls and the taste & texture was terrific.

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    My collection of recipes that I haven’t yet tried! I’m buried under paper here….

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