Monday, October 17, 2011

Rolls so soft they'll think you bought them

This is the best rolls recipe I've ever run across. They come out so soft. The first time that we had them, my husband was sure that our friend had bought them and not made them as she claimed. Once he was convinced, he had to have the recipe. Now when we make it, people always ask for the recipe. I figure it's time to post it here.  I'll list the basic recipe along with my modifications in parentheses.

Rolls

6-8 cups flour (I used 5 cups whole wheat plus one heaping tbsp of vital wheat gluten; the rest was a.p. flour; once I get some dough enhancer, I'm going to try going 100% whole wheat)
1/2 cup sugar
3 tbsp yeast
3 eggs or 6 egg whites
1 tbsp salt
1 cup powdered milk
2 1/2 cups warm water
1/2 cup vegetable oil
3 tbsp melted butter, optional (I skipped it)

Mix together sugar, yeast, salt, powdered milk, and water. Let it sit for 5 minutes.

Add the oil, then the eggs, and gradually add the flour. Knead until smooth.

Let the dough rise for one hour (or until doubled in size; if you let it go too long it will taste yeasty).

Roll out to 1/4 or 3/8" thick and cut into rounds. Dip the rounds in melted butter and fold. (I tore off the right-sized hunks and formed a nice ball by pulling the sides around to the bottom. I skipped the butter altogether.)

Arrange in two 17 x 11 x 2" pans (jelly roll pans).

Let the rolls rise for 45 minutes (or until about doubled in size; again, don't let it go too long or it'll taste yeasty).

Bake at 350 F for 15 minutes.

Can also be used for cinnamon or orange rolls.

Rosemary