Breakfast...Lunch...Dinner Rolls - They Are Good Anytime!
Growing up I remember my mother making the best rolls for dinner. They just melted in your mouth. Now mom would only make them for special occasions like Thanksgiving, Christmas or Easter Dinners but when she did...they did not last long! I had my mom show me how to make them but being in the time and era she grew up in - the recipe was in her head and not on paper for me to see. No measurements just a little bit of this and a little bit of that kind of directions. She would eye the measurements and determine whether it was the right amount. Uggh! That was so frustrating to me being quite the novice in the kitchen and I could never quite duplicate the same melt in your mouth quality rolls my mom made. So...I gave up on trying to make them. I have the recipe my mother wrote down when she was first married (1950's) but it is cryptic.
With my New Years Resolution and the month of March here, I was determined to learn how to make dinner rolls. I searched the internet for recipes and how to videos and found one but I was surprised to find a recipe that I liked right in my own collection of cookbooks. Lillian, my oldest daughter, and her dad went to France one year and they brought back a French cookbook for me - thankfully translated in English. I have to say it is the most used and loved cookbook I have. In the back was a simple recipe for dinner rolls which I will share below. I have simplified the recipe a bit because I think the video explains the how to's better. If you find the recipe too cryptic for you - you can click on the video link below and go to their website and they have the recipe written out with the option to change the measurements to Metric, US Imperial or UK Imperial.
Please Note: As with any link to a video based website...please use careful eyes when monitoring the videos. Even typing in something as innocent as cooking or rolls - can bring up things you may not want little eyes to see.
Dinner Rolls
1 package active dry yeast (or 1 Tablespoon)
1 teaspoon sugar
1 1/4 cups lukewarm water
2 teaspoons fine sea salt
About 3 3/4 cups unbleached all-purpose flour
cornmeal (used to keep the dough from sticking to pan)
1 egg and a splash of milk (or water can be used)
Proof the yeast using the first 3 ingredients.
Mix for about 2 minutes and then remove from bowl and knead for about 5 minutes by hand.
Transfer dough to bowl, cover with tea towel and let rise for about 40 minutes - the dough should rise slightly.
Remove dough from bowl and cut the dough into four equal pieces.
Roll each piece into a small sausage-shaped roll (about 8 inches long). Cut each roll into four equal pieces.
Form each piece into a ball by rolling it between the work surface and the palm of your hand, slightly cupped, bringing the seamed edges under or on the bottom. Place balls on a baking sheet lightly sprinkled with cornmeal. Be sure to space your rolls about 2 inches apart. You can also form the balls into knots by rolling them out into sausage links and then make a half knot and place on the baking sheet.
Cover with damp cloth and let rise again for about 40 minutes.
Preheat the oven to 475°F.
Mix 1 egg and splash of milk (water) and lightly brush each roll with egg wash.
Place baking sheet in the oven and bake rolls until golden brown - about 12 to 15 minutes.
Transfer the rolls to a rack to cool - this will allow the air to circulate under and around the bread to ensure a nice crust.
Tips:
Place a baking stone or tile in the oven while the oven is preheating and then just before baking, spray the baking stone with water. The steam will help make the rolls form a good crust. Place your baking sheet on top of stone. Most ovens do not distribute heat evenly and the stone will help. A baking stone/tile is not necessary but does help. If you have a stoneware, used for cooking, this will do the same.
Keep an eye on your rolls towards the end of cooking time. You may need to turn your pan around to provide even cooking or browning.
Leftover rolls, if you have any, can be used for sandwich rolls the next day.
I think once I have mastered these rolls with this recipe...I am going to try and make some with wheat flour or maybe adding dried herbs & tomatoes...cheese...the possibilities are endless.
Enjoy your rolls and have fun learning!
xoxo Cat
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