06 August 2011

Speedy Rolls

These rolls come from my maternal grandmother.  She and her sister ROCKED the roll world.  I remember feasting at holidays on her 2 layered German rolls.... oh yum!!  Due to this heritage, I have been trying very hard over the years to master breads.  This particular recipe is AWESOME for hamburger buns!!!  Not too sweet and hearty for the task.

You Need:
2 cups warm water (120*)
2 pkg dry yeast
1/3 cup granulated sugar
1tsp salt
1 Tsp wheat gluten (omit this if you have allergies!  You don't need it)
2 cup flour (I like using bread flour for breads, but AP is fine!)

Beat these things for 2 minutes on medium with mixer, or whisk really hard by hand.  Add:

2 eggs
1/3 cup soft shortening/softened butter

Blend these things well.  Put on your dough hook and slowly add all you can of 4 1/2 cups sifted flour.  The trick to rising dough is keeping it a bit tacky that first rise, rolling the dough in a bit of oil to keep it moist.  This dough needs 20min rest, then form into whatever shape you desire, then let double in size before baking in pre-heated oven 375* for 20-30 minutes.

roll into balls, place 1" apart in pan, they will be touching by the time you bake, brown tops/soft interior

clover leaf rolls.  roll 3 smaller balls, place together in muffin pan.


parker house roll.  lightly flattened dough ball, fold over, slightly dampen the meeting sides to keep together

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