Best Dinner Rolls Ever - Revision history

Amheal01 at 22:21, 3 December 2017

2017-12-03T22:21:48Z

← Older revision		Revision as of 18:21, 3 December 2017
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	* 2 cups warm milk		* 2 cups warm milk
	* 4 tablespoons instant dry yeast		* 2 tablespoons instant dry yeast
	* 52 grams white granulated sugar		* 52 grams white granulated sugar
	* 16 grams salt		* 16 grams salt
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	# Remove rolls from oven and brush with melted butter.		# Remove rolls from oven and brush with melted butter.
	# Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.		# Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.


			Note:
			- fuckin 375
			- 100g whole wheat flour, rose well, could have taken more
			- 0.75 of a bulb of garlic (425 for 45 minutes)
			- 2 small jalapenos, halved (425 for 30 minutes)

Amheal01 at 21:31, 28 March 2017

2017-03-28T21:31:28Z

← Older revision		Revision as of 17:31, 28 March 2017
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	# Add in 600 grams of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 150 grams of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour as necessary as the amount of flour is always an approximation in bread making.		# Add in 600 grams of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 150 grams of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour as necessary as the amount of flour is always an approximation in bread making.
	# Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.		# Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
	# Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four.		# Lightly grease a baking sheet. Punch down the dough and form into 24 rolls (2.4-2.5 oz per roll) Place on the greased baking sheet in six rows of four.
	# Cover and let rise 1 hour.		# Cover and let rise 1 hour.
	# Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.		# Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
	# Remove rolls from oven and brush with melted butter.		# Remove rolls from oven and brush with melted butter.
	# Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.		# Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.

Amheal01: Created page with "Modified from: http://thestayathomechef.com/the-best-homemade-dinner-rolls-ever/ * 2 cups warm milk * 4 tablespoons instant dry yeast * 52 grams white granulated sugar * 16..."

2017-01-24T22:47:32Z

Created page with "Modified from: http://thestayathomechef.com/the-best-homemade-dinner-rolls-ever/ * 2 cups warm milk * 4 tablespoons instant dry yeast * 52 grams white granulated sugar * 16..."

New page

Modified from: http://thestayathomechef.com/the-best-homemade-dinner-rolls-ever/

* 2 cups warm milk
* 4 tablespoons instant dry yeast
* 52 grams white granulated sugar
* 16 grams salt
* 6 tablespoons salted butter, softened
* 2 large eggs
* 750 grams all-purpose flour (approximate)
* 1 tablespoon melted butter

# In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
# Add in 600 grams of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 150 grams of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour as necessary as the amount of flour is always an approximation in bread making.
# Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
# Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four.
# Cover and let rise 1 hour.
# Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
# Remove rolls from oven and brush with melted butter.
# Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.