Rolls

nda_roxybabe

I'm pretty sure I want to make rolls tomorrow. I want big fluffy, soft ones.
Recipes please?

MeaghanandMichael

I thought this was a roll call

I buy rolls. I am a cheap roll whore.

mocha beans

LIke cinnamon rolls?  I got a recipe from The Bread Baker's Apprentice that is really good.  Gimmie a bit to transcribe.

nda_roxybabe

I buy rolls too but yesterday my coworkers sister came in with fresh baked rolls and they smelt heavenly. I want to make some now.

Like, dinner rolls...like buns. I'd like to make hawaiian rolls but I don't have the pineapple/ coconut type stuff usually needed to make those.

Nebb

My grandma showed me how to make amazing buiscuts when I was younger and I never got it she is dead now

J&K10910

If you want them fluffy and soft and delicious, make sure you use real butter or Crisco (whatever the recipe calls for). 

Anysunrise

Oh, I thought this was going to be about fat rolls. Of which I have several.

nda_roxybabe

J&K, oddly, I have both right now. Mmm rolls....
No biscuits.

mocha beans

*ETA  Sorry, missed that you wanted dinner rolls until after posting this!  Sorry, I have not help on dinner rolls!

It takes awhile and is a bit more involved than other recipes, as you have to let it proof for a few hours, but it's quite yummy.

Cinnamon Rolls from The Bread Baker's Apprentice

6.5 tb sugar
1 tsp salt
5.5 tb unsalted butter or margine, at room temp
1 egg, slightly beaten
1 tsp lemon extract
3.5 cups all purpose or bread flour
2 tsp instant yeast
1.25 c of buttermilk, maybe a bit less, room temp
1/2 cup cinnamon sugar

Cream together sugar, salt and butter in an electric mixer with a paddle attachment.  Add in the egg and lemon extract until smooth.  Add the flour, yeast and buttermilk.  Mix until it forms a ball.  Switch to a dough hook and mix on medium for 10 minutes, until the dough is tacky but not sticky.  Or knead by hand fro 12 minutes.

Put into an oiled bowl and cover with plastic wrap to ferment for 2 hours until it doubles in size.  A warm spot helps, not the oven on low though, maybe near a heating vent or sunny window.

Line a baking sheet with parchment paper.  Oil the counter with cooking spray, and pat the dough out to a rectangle about 2/3 of an inch thick.  Cover with the cinnamon sugar and roll up the long way.  Cut into 1.5 inch sections.  Put on the pan .5 inches apart from each other.  Proof for 75-90 minutes, or until the buns are touching each other.

Bake at 350 on the middle rack for 20-30 minutes.  Cover with a yummy glaze.

*You can also start them the night or two before.  Once they're on the pan, stick in the fridge, then pull out 3-4 hours before you want to bake them, which is what I do.

MarriedInAFever

In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-boards_snarky-brides_rolls?plckFindPostKey=Cat:Wedding BoardsForum:17Discussion:e3c4b48e-9200-4c0e-a472-48ba31afda37Post:46c87376-dba8-42ba-a5df-6e16f5cf0505">Re: Rolls</a>:
[QUOTE]Oh, I thought this was going to be about fat rolls. Of which I have several.
Posted by Anysunrise[/QUOTE]

Strangely this is what I was thinking too.

nda_roxybabe

Mcha- I'll take that too though! Yum!

Jesse- Firstly, thanks for the sweet thing you said about me on the knottie list You're awesome. Second, I always let my dough rise 3 times. I'll use wamr milk though too...

nda_roxybabe

Oh good call on the muffin tin! I've never made rolls before, just loaves.

anna.oskar

These were delicious!

http://homecookinginmontana.blogspot.com/2010/10/pumpkin-garlic-knots.html

nda_roxybabe

Anna- I forgot about those! I don't have the parm. and basil or whatever though I dont want to go to the store either.

missy68

I've tried twice to make them and failed both times. It's the one thing I've struggled with, cooking-wise.  They had a good flavor, but didn't rise right either time, and I burned the bottoms the  first time. I'm pissed. My great aunt made awesome bread - probably exactly what you're talking about.

anna.oskar

In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-boards_snarky-brides_rolls?plckFindPostKey=Cat:Wedding%20BoardsForum:17Discussion:e3c4b48e-9200-4c0e-a472-48ba31afda37Post:0e1a24c3-590d-4287-8ec3-f22854b3886f">Re: Rolls</a>:
[QUOTE]Anna- I forgot about those! I don't have the parm. and basil or whatever though :( I dont want to go to the store either.
Posted by nda_roxybabe[/QUOTE]

I didn't use the parm or basil.  They were still fabulous!

nda_roxybabe

ooh! that could work then...

ricksang

Roxy hey sexy lady! Here I make these every TG. Make these

http://www.marthastewart.com/recipe/dinner-rolls