Ingredients:
1 Yukon Gold potato
1 1/4 cups (5 1/3 ounces) all-purpose flour
1 1/4 teaspoons instant yeast
2 tablespoons plus 2 1/2 teaspoons (1 ounce) sugar
1/4 cup plus 2 1/2 tablespoons (1/2 stick plus 2 1/2 tablespoons) butter, divided
1/2 cup plus 3 1/2 tablespoons milk
1 egg
2 egg yolks
1 1/3 cup plus 1 tablespoon (6 1/4 ounces) bread flour
2 teaspoons coarse sea salt, divided
Procedures:
Boil the potato in a medium pot until tender, 20 to 30 minutes. When cool enough to handle, peel the potato and mash. Measure one-half cup (2 2/3 ounces) mashed potato and set aside (save the rest for another use).
In the bowl of a stand mixer, or in a large bowl, whisk together the all-purpose flour, yeast and sugar. Set aside
In a small saucepan, melt one-fourth cup plus one-half tablespoon butter. In a blender, combine the melted butter, milk and mashed potato, and blend until smooth.
Add the potato mixture to the flour mixture and whisk to combine. Set aside for 30 minutes to give the yeast time to activate.
If using a stand mixer, switch to the dough hook attachment. Add the whole egg and one yolk, and mix until combined, then add the bread flour and 1 1/4 teaspoons salt, scraping down the bowl as needed until the ingredients are combined to form the dough.
If mixing by hand, beat in the egg and 1 yolk using a hand mixer, then add the bread flour and 1 1/4 teaspoons salt, mixing by hand with a spoon or spatula until the ingredients are combined to form a dough.
Scrape the dough into a large, lightly oiled bowl, and lightly oil the top of the dough, then cover the top of the bowl with plastic wrap. Set aside until it doubles in size, about 30 minutes.
Turn the dough out onto a lightly oiled work surface and portion the dough out into 1 1/2 dozen balls, each weighing about 1 1/4 ounces.
Roll the portions into balls and place on a lightly oiled parchment-lined baking sheet (6 rows, 3 rolls each).
Very lightly brush the tops of the rolls with oil and gently cover with a layer of plastic wrap. Set aside in a warm place until almost doubled in size, about 1 hour.
When the rolls are almost ready, heat the oven to 375 degrees.
In a small saucepan, heat the remaining 2 tablespoons butter over low heat just until melted. Place the butter in a small bowl and beat in the remaining egg yolk. Gently brush the tops of the risen rolls with the butter mixture, then sprinkle over the remaining three-fourths teaspoon coarse sea salt.
Bake the rolls until golden brown and completely set, about 20 minutes.
Remove and cool slightly before serving.
Makes about 1 1/2 dozen rolls
Source: LA Times
Showing posts with label roll. Show all posts
Showing posts with label roll. Show all posts
Tuesday, February 25, 2014
Monday, April 23, 2012
Morrison's Rogue River Lodge Orange Dinner Rolls
Ingredients:
Dough:
1 cup lukewarm water
1 packet active-dry yeast
3 1/4 cups (13.8 ounces) flour, divided, plus additional for kneading
2 1/2 tablespoons plus 1/3 cup sugar, divided
2 1/2 tablespoons shortening, at room temperature
1 egg, at room temperature
1 teaspoon salt
3 tablespoons softened butter
3/4 teaspoon finely grated orange zest
Procedures:
In a large bowl, or in the bowl of a stand mixer, combine the water, yeast and one-half cup flour, stirring to dissolve. Set aside just until the yeast is activated (the mixture will begin to bubble), 5 to 10 minutes.
While the yeast is activating, combine the remaining flour and 2 1/2 tablespoons sugar in a separate bowl.
With a fork (if working by hand), or using a dough hook, work half of the flour/sugar mixture into the activated yeast, then add the shortening and egg until combined. Slowly add in the remaining flour/sugar mixture (the mixture will at first be stringy, then very sticky as the flour is absorbed). Stir in the salt.
Move the dough to a floured surface. With floured hands, gently knead the dough (it will be sticky at first) about 5 minutes, adding flour as needed just to keep the dough from sticking to your fingers or the kneading surface. The finished dough will be tender, soft and slightly tacky.
Heat the oven to 400 degrees. On a well-floured surface, roll the dough into a rectangle measuring 24 inches by 10 inches.
In a small bowl, combine the remaining one-third cup sugar with the orange zest.
Brush the dough with the softened butter, then sprinkle over the orange sugar mixture.
Roll the rectangle lengthwise into a tight tube (as when rolling cinnamon rolls). Cut the tube into 24 (1-inch) slices, using thread if possible (the thread will slice more easily and cleanly than a knife). Roll the tube one-quarter turn after each slice to keep the tube round; otherwise, it will flatten from all the slicing.
Place each of the slices into a well-greased muffin tin (the tins must be well-greased or the finished rolls will stick to the bottom). Cover loosely and set aside until the rolls double in size.
Bake the muffin trays 1 at a time, until the rolls are puffed and golden brown, about 8 to 10 minutes. Rotate the trays halfway through for even baking.
Cool the rolls slightly, then unmold. Serve warm.
Makes 2 dozen rolls
Dough:
1 cup lukewarm water
1 packet active-dry yeast
3 1/4 cups (13.8 ounces) flour, divided, plus additional for kneading
2 1/2 tablespoons plus 1/3 cup sugar, divided
2 1/2 tablespoons shortening, at room temperature
1 egg, at room temperature
1 teaspoon salt
3 tablespoons softened butter
3/4 teaspoon finely grated orange zest
Procedures:
In a large bowl, or in the bowl of a stand mixer, combine the water, yeast and one-half cup flour, stirring to dissolve. Set aside just until the yeast is activated (the mixture will begin to bubble), 5 to 10 minutes.
While the yeast is activating, combine the remaining flour and 2 1/2 tablespoons sugar in a separate bowl.
With a fork (if working by hand), or using a dough hook, work half of the flour/sugar mixture into the activated yeast, then add the shortening and egg until combined. Slowly add in the remaining flour/sugar mixture (the mixture will at first be stringy, then very sticky as the flour is absorbed). Stir in the salt.
Move the dough to a floured surface. With floured hands, gently knead the dough (it will be sticky at first) about 5 minutes, adding flour as needed just to keep the dough from sticking to your fingers or the kneading surface. The finished dough will be tender, soft and slightly tacky.
Heat the oven to 400 degrees. On a well-floured surface, roll the dough into a rectangle measuring 24 inches by 10 inches.
In a small bowl, combine the remaining one-third cup sugar with the orange zest.
Brush the dough with the softened butter, then sprinkle over the orange sugar mixture.
Roll the rectangle lengthwise into a tight tube (as when rolling cinnamon rolls). Cut the tube into 24 (1-inch) slices, using thread if possible (the thread will slice more easily and cleanly than a knife). Roll the tube one-quarter turn after each slice to keep the tube round; otherwise, it will flatten from all the slicing.
Place each of the slices into a well-greased muffin tin (the tins must be well-greased or the finished rolls will stick to the bottom). Cover loosely and set aside until the rolls double in size.
Bake the muffin trays 1 at a time, until the rolls are puffed and golden brown, about 8 to 10 minutes. Rotate the trays halfway through for even baking.
Cool the rolls slightly, then unmold. Serve warm.
Makes 2 dozen rolls
Monday, May 30, 2011
Golden Corral Rolls
1 envelope active dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
1 egg - lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter - for brushing rolls
Procedure:
Sprinkle the yeast over very warm water in a large bowl. Stir until yeast dissolves.
Add sugar, the 1/4 cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.
Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.
Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).
Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.
Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes.
Brush tops of rolls with melted butter, then bake in a 375 degree F oven for 18 to 20 minutes or until nicely browned.
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