Monday, April 20, 2009

60-Minute Rolls

This recipe comes from a KitchenAid cookbook, and it's my go-to recipe when I want fresh, quick yeast rolls, like, for example, on early Easter Sunday morning. Whenever I make these, I feel as if I'm burglarizing my sister-in-law Wendy's kitchen, because these rolls are synonymous with her. She brings them to nearly every holiday gathering, and she makes them taste better than I ever could. Plus, she makes them as mini-rolls-- little one-inch-wide coils-- that are just as tasty as the big versions, only cuter.

Mine are big and manly.

60-minute Rolls

1/2 cup low-fat milk
1/4 cup sugar
2 tsp. salt
3 tablespoons butter
3 packages active dry yeast (about 6 and 3/4 tsp.)
1 and 1/2 cups warm water
5-6 cups all-purpose flour

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water. Let sit until proofed (slightly foamy on top). Add lukewarm milk mixture and 4 and 1/2 cups flour. Stir or mix until combined. Add remaining flour, 1/2 cup at a time, until combined. Knead until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in a greased bowl, turning to grease top. Cover. Let rise in a warm place, free from draft, about 15 minutes. Turn dough onto lightly floured surface. Shape as desired. Cover. Let rise in slightly warm oven (90 degrees F) for about 15 minutes. Bake at 425 degrees for 10-12 minutes or until golden brown. Remove from pans immediately and cool on wire racks.  While cooling, BRUSH WITH MELTED BUTTER.  Yes, important enough for all caps.  I forgot to brush the rolls above with butter, and, really, butter makes everything better.

Shaping suggestions:
Curlicues: If you have a pizza cutter, use it! It makes cutting this dough a breeze. Divide dough in half and roll each half into a 12"x9" rectangle. (In an attempt to duplicate Wendy's cute rolls, at this point I usually cut each rectangle in half lengthwise, as well.) Cut 12 equal strips about 1 inch wide. (If you've cut the rectangles in half lengthwise, each rectangle will have 24 strips.) Roll each strip tightly to form a coil, tucking ends underneath. Place on greased baking sheet about 2 inches apart.

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