Tuesday, December 14, 2010

Rolls-How to make beautiful rolls


A couple of years ago I went to a class at a local book store focusing on how to make rolls. In Salt Lake City there is a restaurant called the Lion House, which has amazing food especially the rolls. Well the head baker was teaching the class. She had great tips and a great recipe. This is the recipe I use most of the time to make rolls.

Printable Recipe

Lion House Roll Recipe
  • 2 cups warm water (110 to 115 degrees)
  • 2/3 cup nonfat dry milk (instant or non-instant)
  • 2 tablespoons dry yeast
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/3 cup butter, shortening, or margarine
  • 1 egg
  • 5 to 5 ½ cups all-purpose flour, or bread flour
Method:

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour). Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

Shaping Rolls (this is what I do not what the Lion house does):
It is important to get your rolls the correct size.  What I do is roll the dough into a long snake trying to make it as even as possible along the length.

Then Using my bread scraper (or chef's knife) I cut the dough in half, and then in half again. I repeat until I have the required number of rolls.

Then I weigh the rolls on a small kitchen scale. This only takes a min uet and gaurentees that the rolls are all the same size.  I like my rolls to be 2 oz.

Then I shape the rolls.


CLOVERLEAF: Divide dough into 24 pieces. Divide each piece into 3 smaller balls, roll each small piece in melted butter, place 3 small balls in greased muffin tin, cover and allow to rise until double in size (about 20-40 minutes). Bake at 350 F for 15 minutes.






SWIRL: This is my favorite. Divide the dough into 24 pieces. Roll each piece into a 12 inch rope.  Flatten with fingers.  Roll up. Place in muffin tine. 
 









KNOTS: Divide dough into 24 pieces. Roll each piece into a 12-inch rope. Tie a loose knot in the center of each rope. Tuck ends of rope into knot. Place on greased baking sheet. Cover and allow to rise until double in size (about 20-40 minutes). Bake at 350 F for 15 minutes.





 Make sure to brush with butter before and after you bake:




 This is after they have risen



 Delicious


 


Other Shapes:
BISCUITS: Divide dough into 24 pieces. Roll each piece into a smooth ball. Lightly brush top with melted butter, place on greased baking sheet so balls of dough almost touch, cover and allow to rise until double in size (about 20-40 minutes). Bake at 350 F for 15 minutes.


FAN TAILS: Divide dough into 24 pieces. Using scissors, make 5-6 deep cuts into roll (being careful not to cut through bottom of roll dough). Brush butter into cuts, place in greased muffin tin, cover and allow to rise until double in size (about 20-40 minutes). Bake at 350 F for 15 minutes.

PARKER HOUSE: Divide dough into 24 pieces, roll into a ball, flatten each ball with the palm of hand. Sharply crease the center using a long spoon handle or dowel, brush center with melted butter, fold in half and press edges together. Dust with flour, let rise until double in bulk, bake at 350 F for 15 minutes.




Helpful Tips for Making Rolls
Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.

To shorten dough's rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.

Brush top of rolls with butter when first taken from oven.
How to consistently make attractive, good-tasting rolls? Practice! Practice! Practice!

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