celestialgldfsh (celestialgldfsh) wrote,

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Bready or Not: Soft rolls

What am I about to show you is a secret. Well, sort of. In any case, for the first time I am posting the recipe for one of my most-requested dishes: super soft dinner rolls. The recipe can also make super soft loaf bread, if you are so inclined.

Here's an additional secret: you can freeze these suckers and thaw them later. Just bake them to a light golden brown the first time, as you don't want them to get too browned when heated again later. Let them cool and place them in gallon freezer bags. Freeze'em.

I make several batches of these for Thanksgiving, freeze them, then let them thaw on the nine-hour drive to California. I leave the bags sealed two days and when I open them on Thanksgiving, they taste fresh-made.

There are two ways to go about this: bread machine, or by hand. I've done both. I use instant yeast, so I mix it right in and don't wait for it to foam in water.

Soft dinner rolls
1 cup warm water (110 degrees) (temperature is mostly necessary if mixing by hand)
¼ cup vegetable oil
2 tablespoons white sugar
3 cups bread flour
1 teaspoon kosher salt
1 packet of bread machine yeast OR 2 1/4 teaspoons of instant yeast

If you're doing this by hand, mix all your ingredients together and knead until soft. Place the dough in a bowl and lightly cover with plastic wrap. Let it rise 45 minutes to an hour, and knead it down again. Let it rise another 45 minutes to an hour, and then you can shape it for rolls or place it in a loaf pan.

If you're doing this in a bread machine, add the ingredients in the order specified. In mine, that means the liquids first. Set the machine on dough cycle and start. (If yours has a "quick dough" cycle, I find that it's too quick to get a good rise out of the dough. With both machines I have used, I've had the best results if the cycle is about 2 hours long.)

Prepare a cookie sheet or jelly roll pan by greasing lightly with butter. When the dough is done, lightly flour a mat or flat surface. Gently flatten the dough with your hands. It's so soft that a rolling pin isn't necessary. Use a biscuit cutter or other round shape to cut out your rolls. Place them spaced out a bit on the pan; I usually get 12-15 rolls. Lightly cover with plastic wrap and let it sit for an hour, or until the rolls have doubled in size.

Preheat the oven at 350-degrees. Bake the rolls for 10-15 minutes, watching them for desired brownness. Let them cool a few minutes before eating or you'll burn your tongue. I speak from experience.
Tags: bread, bready or not, rolls

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