145 minutes
Light, fluffy rolls with a hint of sweetness, perfect for any meal.
cups
cups
cups
tablespoons
each
Instant Yeast
teaspoons
teaspoons
1. Prepare Liquid Mixture
Start by combining 1.5 cups whole milk, 0.33 cup honey, 0.25 cup vegetable shortening, and 3 tablespoons unsalted butter in a microwave-safe measuring cup. Heat the mixture in the microwave until the shortening and butter have melted and everything is well combined. This should result in a warm and smooth liquid mixture.
2. Cool and Add Eggs
Once the liquid mixture is ready, let it cool slightly before adding 2 large eggs. Whisk the eggs in until they are fully incorporated and the mixture becomes slightly thickened.
3. Combine Dry Ingredients
In a large mixing bowl, combine 750 grams (27 ounces) all-purpose flour, 2.25 teaspoons instant yeast, and 2 teaspoons salt. Stir these dry ingredients together until they are well mixed and free of clumps.
4. Form Dough
Pour the liquid mixture into the bowl with the dry ingredients, and mix until a dough forms. The dough should be slightly sticky but should begin to pull away from the sides of the bowl. If you have a stand mixer, you can use the dough hook attachment for this step.
5. Knead Dough
Now, knead the dough until it becomes smooth and elastic. This can be done by hand or in the stand mixer. You'll know the dough is ready when it springs back when you press it lightly with your fingers.
6. First Rise
Place the dough in a lightly greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm place until it has doubled in size. This should take about an hour. You can test if it's ready by gently poking it; if the indentations remain, the dough has risen enough.
7. Shape Rolls
Once the dough has risen, punch it down to release the air and then divide it into 15 equal pieces. Shape each piece into a smooth, round roll. This ensures they bake evenly and maintain their fluffy texture. Arrange the rolls in a baking dish lined with a foil sling that extends over the edges for easy removal later.
8. Second Rise
Allow the rolls to rise again in the baking dish until they are puffed up and touching each other, which should take about 30 minutes.
9. Bake Rolls
Preheat your oven to 375°F (190°C) while the rolls are rising the second time. Bake the rolls for about 20-25 minutes, or until they are golden brown and firm to the touch.
10. Cool Rolls
Once the rolls are baked, let them cool in the baking dish until they are room temperature and easy to handle.
Use the base dough, and after the first rise, roll it out, spread with butter, and sprinkle a mixture of cinnamon and sugar. Roll it up, cut into slices, and place in a baking dish for the second rise. Bake and then top with cream cheese icing.
Divide the dough into small portions, roll each into a rope, tie into a knot, and bake. Toss the baked knots in a mix of melted butter, minced garlic, parsley, and Parmesan cheese.
Replace the honey with a neutral oil or omit the sweetener altogether. Incorporate herbs like rosemary, thyme, or sage into the dough. Top with flaky sea salt or seeds like sesame or poppy before baking.
Incorporate grated cheese such as cheddar, Gruyère, or Parmesan into the dough and sprinkle some on top before baking for cheesy rolls.
Use the dough as a base for focaccia by pressing it into an oiled baking tray, dimpling it with your fingers, and sprinkling with fresh herbs, coarse salt, and a generous drizzle of olive oil before baking.
Comments (0)