"The belly rules the mind."--Spanish Proverb

Easy Rolls Recipe

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This recipe for Easy Rolls, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  

Timer rings, are you listenin’?
On the tray, turkey’s glistenin’
A beautiful sight, we’re happy tonight,
Thinkin’ ’bout a big batch of buns…

You can mix up this dough by hand, or in your stand mixer. In your work bowl, place:

1/2 cup lukewarm water
2 cups warm milk (100°F – 110°F)
3 tablespoons butter
2 tablespoons sugar
1 tablespoon salt
2 1/2 tablespoons yeast,( instant)

Directions:
Directions:
Mix well and let set for about 5 minutes, until nice and foamy.

Using the paddle attachment on your mixer, blend in 5 cups (21 1/4 ounces) King Arthur Unbleached All-Purpose Flour. You’ll have a loose, wet dough at this point but it should be quite smooth.

Add additional flour 1/2 cup at a time until you have a soft, slightly sticky dough. Once the dough starts to come together in a mass, switch over to your dough hook to start to develop the structure of the dough.

After about 5 minutes of kneading, give your dough the “doorbell” test. Lightly flour your finger and press into the dough just like you would to ring a doorbell. Just a quick “ding,” not a prolonged “bzzzzzzzzz”. The dough should spring back and fill in the indentation of your finger quickly. If not, knead a little longer and try again.

** If you’re baking the buns today, preheat the oven to 350

Once the dough is well kneaded, round it into a ball and set it on the counter with your bowl inverted over the top. This makes a handy-dandy little proofing place. You can go the traditional plastic wrap route, but your dough will only be rising about 15 minutes so I try not to waste the wrap on such a short rise.
Pat the dough out to a rough rectangle, about 1/2″ thick. Cut into 4 long strips, then cut each strip into 6 small squares. Voilà, 24 buns in the making.
Roll your dough into 24 buns and pan up the way that works best for you. Here I’ve used 4 bake and give pans, with 6 buns each.
If you’re baking now, let the buns rise for about 15 minutes until they’re full and round. Remember, they still need a little room to grow in the oven, so don’t let them go overboard.

Bake the rolls for 20 to 25 minutes, or until golden browned and fragrant. Serve warm with plenty of fresh butter.

Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
By the time you mix dough and let rise, Its about an hour.

 

 

 

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