December 19, 2010 in Uncategorized
I’ve been MIA lately as far as Project Pastry Queen goes. I’ve missed some great recipes and hope to go back and make each one eventually. This week was my pick so of course I had to participate. I went with the Rocket Rolls with are the old-fashioned torpedo rolls we all know and love but with a new name.
Honestly, I think this is a really great recipe that will produce amazing rolls but I just didn’t have time for it. My husband & children were waiting for me to leave for a party so I didn’t let them rise enough and then didn’t let them get brown enough. The insides were nice and fluffy but I think the proper rise time would have made them even softer. Check on Shawnda’s rolls if you want proof of how great they really do look!
As with all bread recipes, I found that this one called for WAY too much water. I added a good 1/2 cup of flour to the dough, probably more. I also found it weird that the dough was supposed to be golf ball-sized for dinner rolls. Those are teeny tiny dinner rolls! Anyway, I halved the recipe and made “regular” sized rolls which gave me an awkward 11 rolls. Don’t do that – you’ll look silly when you try to serve 11 rolls.
3 (1/4-ounce) packages active dry yeast, about 1 tablespoon
1 cup lukewarm water
1/4 cup light, flavorless vegetable oil, such as canola or safflower
1 large egg
3/4 cup sugar
1 1/2 cups water (more as needed)
6 1/2 cups high-gluten flour or bread flour
1 tablespoon sea salt
pinch of ground cinnamon
Extra-virgin olive oil, for brushing on the warm rolls
- Dissolve the yeast in 1 cup lukewarm water and let sit about 5 minutes, until foamy. Using a mixer fitted with a dough hook, combine the yeast mixture, oil, egg, and sugar in a large bowl. Add the 1 1/2 cups water and mix until combined. Add the flour and mix on medium-low speed until the dough holds together, about 5 minutes. (If it does not form a cohesive ball, add water, 1 tablespoon at a time until it does). Let the dough rest in the bowl for 20 minute. Add the salt and cinnamon and mix the dough on low speed for 1 minute. Transfer the dough to a large bowl that has been lightly greased with oil. Cover it with a clean tea towel and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
- Preheat the oven to 350F. Line baking sheets with parchment paper or silicone mats, or grease with a light coating with olive oil or cooking spray. Punch down the dough to remove the air. If the dough seems too sticky to work with, coat your hands with a little flour. Pinch off pieces and roll them into golf ball-sized rounds (for dinner rolls) or tennis ball-size rounds (for larger sandwich rolls). Arrange the dough rounds on the prepared baking sheets, spacing about 2 inches apart. cover them with a clean tea towel and let rise in a warm, draft-free place about 20 minutes, until they become lighter and have the consistency of soft marshmallows. They will not double in bulk on the second rising.
- Bake the rolls for 20 to 30 minutes until golden brown. Remove them from the oven and brush with a light coating of olive oil. Serve immediately or at room temperature.