Roll out the dinner breads

December 27, 1998|By Annette Gooch | Annette Gooch,Universal Press Syndicate

The sight of golden-brown rolls in fancy shapes is as much a part of special-occasion dinners as the good china and your best tablecloth. When you fashion a batch of yeasted dough into rolls, you're rewarded with homemade dinner rolls in classic bakery shapes.

Cole Publishing Group

Classic Dinner Rolls

Makes about 2 dozen rolls

2 packages active dry yeast

1/2 cup warm (105 degrees) water

1/3 cup sugar

3/4 cup warm (105 degrees) milk

1 teaspoon salt

1/4 cup butter, softened

5 to 5 1/2 cups unbleached flour

2 eggs

melted butter

Sprinkle yeast over water in large bowl of electric mixer. Add 1 tablespoon of the sugar. Let stand until yeast is soft (about 5 minutes). Add remaining sugar, milk, salt and butter.

Mix in 2 1/2 cups of the flour; beat until smooth and elastic (about 5 minutes). Beat in eggs, one at a time. Then stir in about 2 cups more flour to make soft dough.

Turn dough out onto a work surface sprinkled with some of the remaining flour. Knead until dough is smooth and satiny and small bubbles form just under surface (8 to 10 minutes), adding only enough flour to keep dough from sticking.

Turn dough into a greased bowl. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in bulk (about 1 hour), or refrigerate 6 to 8 hours.

Punch dough down. Knead into smooth ball; cover with inverted bowl; let rest for 10 minutes. Lightly flour work surface with remaining flour. To shape dough into Parker House shape: Roll dough out 1/4-inch thick on lightly floured surface. Brush with melted butter. Using biscuit cutter, cut into 2 1/2- to 3-inch circles. Use wooden spoon handle to make depression just off center across each circle. Fold each roll over along depression, pressing firmly to prevent halves from opening. Keeping larger side of dough on top, place rolls 1 inch apart on greased baking pans.

Cloverleaf shape: Pinch off small, uniform pieces of dough; working on a lightly floured surface, shape each piece of dough by rolling it beneath your palm into a ball 1 inch in diameter. Dip balls into melted butter; tuck 3 balls into each cup of greased 2 1/2-inch muffin pan(s).

Cover rolls with plastic wrap and towel; let rise in a warm place until almost doubled in bulk (30 to 45 minutes; 1 hour if dough was refrigerated). Preheat oven to 400 degrees.

Brush rolls lightly with melted butter. Bake until golden brown (12 to 15 minutes). Cool slightly on wire racks. Serve warm.

Pub Date: 12/27/98

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.