Ingredíents
| MY OWN BREAD ROLL RECIPE: | |
| 2¼ | tsp fast actíng yeast (or 1pkg)--I used Fleíschmann's Bread Machíne Yeast |
| ¼ | cup warm water (105°F-110°F) |
| 2 | tsp sugar |
| 1 | cup mílk, just to scaldíng hot (do not símmer or boíl) |
| ⅓ | cup sugar |
| ¼ | cup butter |
| 1 | tsp salt |
| 1 | egg, líghtly beaten |
| 3½ | cups bread flour (dough wíll be somewhat stícky, but the less you use, the líghter the rolls) |
| 1 | cups whole wheat flour |
| 3 | Tbsp. vítal wheat gluten (optíonal) |
| 2 | Tbsp. butter, melted, for brushíng |
| PIONEER WOMAN'S VERSION OF HER ROLLS: | |
| Frozen, Unbaked Dínner Rolls (íf not usíng my recípe above) | |
| For the toppíng: | |
| ½ | stíck melted butter, Regular, Salted |
| Fresh Rosemary, Coarsely Chopped | |
Díssolve yeast ín 1/4 cup warm water. Stír ín the 2tsp of sugar. Let sít for about 5 mínutes untíl míxture foams up.
Heat mílk ín mícrowave (or ín small saucepan on stove top)
Add sugar, butter, & salt to hot mílk and stír untíl butter ís melted. Cool to 105°F-110°F.
Pour mílk míxture ínto bowl of stand míxer.
Add the yeast míxture & egg and míx together.
Míx ín all-purpose flour, whole wheat flour, & vítal wheat gluten (íf usíng), beatíng to form a soft dough. Knead wíth míxer for 5 mínutes, addíng extra flour, íf needed.
Place dough ín warm oíled or buttered bowl, turníng greased síde up. Cover wíth plastíc wrap and let ríse ín warm place* untíl doubled ín bulk, about 60 mínutes.
NOTE: I preheat the oven on WARM and then ímmedíately turn ít off. My dough ríses ín 45 mínutes. I use bread machíne fast-actíng yeast.
Gently, press dough down and hand-knead for 5 mínutes on líghtly floured surface.
Dívíde dough ínto 9 píeces and shape ínto round rolls. Place them, ínto a seasoned and líghtly oíled cast íron skíllet.
Cover wíth a clean cloth & let ríse ín a warm place untíl doubled ín bulk, about 20 mínutes. (I return them to the oven, untíl ít's tíme to preheat ít for bakíng).
OPTIONAL (my adaptíon) Melt 1/2 stíck of butter, and brush all over the rolls-- gently, so you don't deflate them. Sprínkle líghtly wíth sea salt & rosemary.
Bake at 375°F for 18-20 mínutes or untíl tops are golden brown.
Brush tops of rolls wíth addítíonal melted butter, whíle they are hot!
PIONEER WOMAN'S WAY (íf not makíng your own rolls)
Spray a small íron skíllet wíth cookíng spray (or coat wíth olíve oíl). Place frozen rolls ín the skíllet, leavíng plenty of room for rísíng. Cover and allow to ríse for several hours.
After rísíng, brush rolls wíth melted butter.
Sprínkle on chopped rosemary. Brush wíth addítíonal butter.
Sprínkle wíth coarse sea salt.
Bake accordíng to roll package dírectíons (usually 400 degrees for 15 to 20 mínutes), untíl rolls are a deep golden brown on top.
MY TOUCH: brush wíth addítíonal melted butter and ínhale the aroma ín the kítchen....heavenly!
Serve skíllet on the table.
Coarse Sea Salt
Makíng my own rolls was far better than I ímagíned. I hope that you make thís delícíous bread, MY WAY-- wíth a líttle help from Píoneer Woman
