A better blogger would have posted these before Thanksgiving so that if your assignment for Turkey Day was rolls you’d have a recommended recipe. I’m a work in progress…in more than just blogging! But, there are other holidays right around the corner, and I guarantee your dinners will be just a little more special (and delicious!) if you skip the grocery store on this one and make your own.
I know, you don’t have time. Bread takes so much time, right? Wrong. You better come up with a different excuse, because I have a time saver when it comes to bread baking. I didn’t want to spend the day waiting for rolls to rise twice either, so I got to thinking…
I’ve made cinnamon rolls and put them in the fridge overnight for the second rise and baking. That way I wasn’t waking up at 4 a.m. to start making them, but they were still fresh for the morning. Why not try it with regular dinner rolls too?
So after forming the dough into balls and covering the pans, I put them in the fridge. In the morning (or when it’s getting close to baking time for you) I took the rolls out, let them rise for about an hour and then put them in the oven to bake. It worked perfectly! Your rise time might be different, especially this time of year when it’s a little colder. Just let the dough rise until the rolls are crowded against each other and puffy.
This is my new way to make rolls — at least most of the time. Hot rolls for any meal, and I don’t have to start two hours before. If you try this method, with this recipe or another favorite of yours, let me know how it turns out.
Golden Pull-Apart Rolls
adapted slightly from King Arthur Flour
This was the first time I made rolls in a cake pan. I really liked the finished result. You can use 9-inch cake pans or even a 9 x 13 pan too. Your rolls just won’t be as ‘crowded’ after the second rise and you’ll get a little more browning on the sides of them as they bake.
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons active dry yeast
- 1/4 cup instant potato flakes
- 3 tablespoons nonfat dry milk
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 4 tablespoons soft butter
- 2/3 cup lukewarm water
- 1/2 cup lukewarm milk
Dissolve the yeast with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded.
Combine all of the dough ingredients in a large bowl (use your KitchenAid if you’ve got one!), and mix and knead to make a smooth dough. If you’re using a KitchenAid, it will take about 5 to 7 minutes on the second speed.
Place the dough in a lightly greased bowl and cover loosely. Allow the dough to rise for 60 to 90 minutes, until it’s just about doubled in bulk.
Gently deflate the dough, and transfer it to a lightly greased work surface. Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball.
Lightly grease two 8-inch round cake pans. Space 8 buns in each pan. Cover the pans, and allow the buns to rise till they’re crowded against one another and quite puffy, about 60 to 90 minutes, or try out the overnight right method like I did.
Towards the end of the rising time, preheat the oven to 350. Uncover the buns, and bake them for 22 to 24 minutes, until they’re golden brown on top and the edges of the center bun spring back lightly when you touch it.
Remove the buns from the oven, and brush with 1-2 tablespoons of melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack.
Serve warm. Store leftovers well-wrapped, at room temperature.