Thursday, September 23, 2010

The Perfect Dinner Roll

I have now perfected my dinner rolls.  There is really nothing else to say about it.  Why would you mess with perfection?  The secret is the pan...the cast iron skillet.  My trusty, rusty friend.

Perfect Dinner Rolls
  • 1-1/2 c. warm water
  • 1/4 c. demerara (turbinado) or white sugar
  • 1 T. yeast
  • 4 c. flour
  • 1 t. salt
  • Nonstick spray

In the bowl of your stand mixer combine water and sugar. Sprinkle yeast over the top and let yeast proof for 5 minutes.  Add flour and salt.  With your dough hook knead for 5 minutes, adding flour or water as needed to get a soft, not sticky, pull away from the sides of the bowl kinda dough. After kneading, shape into a ball and let rise in mixing bowl, covered, for 45 minutes or until doubled. Once doubled, divide into 12 pieces and shape into 12 balls like I did here.  Spray cast iron skillet with nonstick spray.  My skillet is big, 11-3/4 inches, so 12 rolls fit nicely. Let rise in skillet for 30 to 45 minutes, until doubled again. Bake in a preheated, 400 degree oven for 20 to 25 minutes and golden brown.  Serve immediately.

Last night I served the rolls with chicken and barley soup.

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