90 Minute Rolls
This recipe is a binder recipe of mom's. She doesn't remember the story behind these. Just says they are good. She just told me if I want to know how they are I need to just make them! So there you go!!
2 cups all-purpose flour divided (plus an additional ¼ cup if needed)
2 tablespoons granulated sugar
½ teaspoon salt
1 package Rapid Rise or Instant Yeast (¼ ounce or 2 ¼ teaspoons)
½ cup whole milk
¼ cup water
2 tablespoons unsalted butter
Instructions
Mix ¾ cup of flour, sugar, salt and yeast together in the mixing bowl of a stand mixer fitted with the paddle attachment.
Combine the milk, water and butter in a 2-cup measuring cup and microwave in short intervals until it reaches 105° to 110°F on an instant read thermometer. With the mixer set on low speed, gradually add the warm milk mixture to the flour. Increase the speed to medium and blend for 2 minutes. Add ¼ cup of flour and beat on medium-high for another two minutes. Add the remaining 1 cup of flour and replace the paddle attachment with the dough hook. Blend on low until the dough comes together and cleans the sides of the bowl. Add an additional tablespoon of flour if needed but do not exceed ¼ cup or 4 tablespoons. Knead for about 4-5 minutes until a soft, but slightly sticky dough is formed.
Cover the bowl and place in a warm location to rest for 10 minutes.
Lightly grease an 8 or 9 inch cake pan and set aside.
Preheat oven to 375°F.
Gently remove the dough from the bowl and place on a lightly floured, clean work surface. Cut the dough into 12 equal pieces and roll each into a ball. Place the balls into the prepared pan as you go. Cover the unbaked rolls with plastic wrap and place in a warm location and let rise for 30 minutes or until almost doubled in size.
Bake for 20 minutes or until golden brown. Brush with melted butter if desired and serve warm.
2 cups all-purpose flour divided (plus an additional ¼ cup if needed)
2 tablespoons granulated sugar
½ teaspoon salt
1 package Rapid Rise or Instant Yeast (¼ ounce or 2 ¼ teaspoons)
½ cup whole milk
¼ cup water
2 tablespoons unsalted butter
Instructions
Mix ¾ cup of flour, sugar, salt and yeast together in the mixing bowl of a stand mixer fitted with the paddle attachment.
Combine the milk, water and butter in a 2-cup measuring cup and microwave in short intervals until it reaches 105° to 110°F on an instant read thermometer. With the mixer set on low speed, gradually add the warm milk mixture to the flour. Increase the speed to medium and blend for 2 minutes. Add ¼ cup of flour and beat on medium-high for another two minutes. Add the remaining 1 cup of flour and replace the paddle attachment with the dough hook. Blend on low until the dough comes together and cleans the sides of the bowl. Add an additional tablespoon of flour if needed but do not exceed ¼ cup or 4 tablespoons. Knead for about 4-5 minutes until a soft, but slightly sticky dough is formed.
Cover the bowl and place in a warm location to rest for 10 minutes.
Lightly grease an 8 or 9 inch cake pan and set aside.
Preheat oven to 375°F.
Gently remove the dough from the bowl and place on a lightly floured, clean work surface. Cut the dough into 12 equal pieces and roll each into a ball. Place the balls into the prepared pan as you go. Cover the unbaked rolls with plastic wrap and place in a warm location and let rise for 30 minutes or until almost doubled in size.
Bake for 20 minutes or until golden brown. Brush with melted butter if desired and serve warm.
Comments
Post a Comment