Try this Dinner Rolls (Fluffy from Cooks) recipe, or contribute your own.
Suggest a better descriptionDon't dust counter with flour- need it to be exact. Can be made a day ahead- - to refresh add to aluminum foil and heat them in a 350 oven for 15 minutes.
1. For flour paste- whisk water and flour together in small bowl until no lumps remain. Microwave, whisking every 20 seconds until the mixture thickens to a stiff, smooth pudding like consistency that forms mound when dropped from end of whisk into bowl, 40-80 seconds.
2. For the dough, in bowl of stand mixer, whisk flour paste and milk together until smooth. Add egg and whisk until incorporated. Add flour and yeast. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1-2 minutes. Let stand for 15 minutes.
3. Add sugar and salt and mix on medium- low speed for 5 minutes. With mixer running, add softened butter, 1 TBL at a time. Continue to mix on medium - low speed 5 minutes longer, scraping down dough hook and sides of bowl occasionally (dough will stick to bottom of bowl) .
4. Transfer dough to very lightly floured counter. Knead briefly to form ball and transfer, seam side down, to lightly greased bowl;lightly coat surface of dough with vegetable oil spray and cover with plastic wrap. Let rise until doubled in volume, about an hour.
5. Grease a 9 in round cake pan and set aside. Transfer dough to counter. Press dough gently but firmly to expel air. Pat and stretch dough to form a 6 by 9 inch rectangle with short side facing you. Cur dough lengthwise into 4 equal strips and cut each crosswise into 3 equal pieces. Working with 1 piece at a time, stretch and press dough gently to form 8 by 2 -inch strip. Starting on short side down in prepared pan, placing placing 10 rolls around edge of pan, pointing inward, and remaining 2 rolls in center. Cover with plastic and let rise until doubled, 45 minutes to 1 hour.
6. When rolls are nearly doubled, adjust oven rack to lowest position and heat oven to 375 degrees, Bake rolls until deep golden brown, 25-30 minutes. Let rolls cool in pan on wire pan on wire rack for 3 minutes; invert rolls onto rack, then reinvent. Brush tops and sides of rolls with melted butter. Let rolls cool for at least 20 minutes before serving.
create a layered look
Rolling the dough into balls, as most recipes instruct, causes the gluten to organize randomly and the crumb to be sponge -like. Stretching and rolling the dough into tight spirals organizes the gluten into sheets, and the rolls develop delicate, distinct layers.
Form- stretch and press into rectangle, start at one end, roll strip into snug cylinder, arrange - cylinders seam side down in prepared pan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (854g) | ||
Recipe Makes: Servings | ||
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Calories: 2403 | ||
Calories from Fat: 757 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 84.1g | 112 % | |
Saturated Fat 47.9g | 240 % | |
Monounsaturated Fat 21.1g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 404.5mg | 124 % | |
Sodium 7293.9mg | 252 % | |
Potassium 747.6mg | 20 % | |
Total Carbohydrate 339.8g | 100 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 328.7g | ||
Protein 66.3g | 95 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2403
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