Category Archives: rolls

Garlic Dinner Rolls

This happened on accident.  Should I even admit that? 

I was making some pizza dough the other night for dinner (that blog post is soon to come. :D), and had some leftover dough. “Hmmm..what to do with this?”  I thought.  Well, how about make some garlic bread rolls?!  Brilliant!  I’ve always seen these rolls, the kind that have three cute little ‘puffs’ that some how come together while baking and just look..amazing. Yeah, that’s what I was going for.  These might not look like that, but boy..do they deliver in flavor! 😀

(This recipe is for pizza dough that I found here, which I also used for these rolls. Fantastic, favorite site that I just can’t stay away from. :D)

Ingredients:

1 1/4 cups warm water
2 teaspoons instant yeast
2 tablespoons sugar
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/4 teaspoon garlic powder

The How-To:
* In a large mixing bowl (or in the bowl of a stand mixer), mix the water, yeast, sugar, honey and oil. (If using active dry yeast, increase the amount of yeast to 2 3/4 teaspoons and proof the yeast in the water until foamy before mixing in the sugar, honey and oil.) 

*Mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth, about 10 minutes by hand or 5 minutes with a stand mixer.

*Shape the dough into a ball and place in a lightly greased bowl and cover tightly (with a lid or plastic wrap).

***this is where I switch from making pizza dough, to garlic rolls**

*Let rise for about an hour

*Punch down dough.  Taking ‘pinch’ sized pieces (I just kind of tore a piece of dough and rolled it into a 1/2 tablespoon sized ball…if that makes sense.), and roll them into small balls.

*Place 3 balls in each well-greased muffin tin.

*Let rise for 30 minutes so they get nice and puffy looking. (think..marshmellow. Yes. Absolutely think that.) 

*Bake for 15-20 minutes at 350* or until golden brown.

*Rub the tops of the rolls with a little butter

*After baking, top with parmesan cheese for a little extra flavor. (And I know you like flavor. :D)

Wah-lah! Garlic dinner rolls. Perfect paired up with soup, salad, pizza, lasagna, anything, really.  You can omit the garlic or..if you’re an animal..use cinnamon and sugar! I dare you! 😀 Rawr!

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Homemade Yeast Rolls

Yeast. Such a scary word. I admit..I wanted to run and hide in the closet instead of making something with the ‘Y’ word.  It’s intimidating. It has to be perfect or it won’t work. Ahhh..I have since learned the secret to making anything with yeast, especially rolls.  And I’ll tell you that, in a minute.  (unless, of course, you want to bribe me with chocolate..) This is my favorite, favorite recipe for homemade rolls.  So soft and light, full of fresh-baked bread flavor.  I found this recipe here, at Mel’s Kitchen Cafe. (yep..you know..one of my favorite food sites. Go check it out, you’ll love it.) First, the ingredients..

Ingredients:
*Makes about one dozen rolls

1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons (my dough usually only takes about 3  1/2 cups)

The How-To:

In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels. (LOVE this little tip from Mel. 😀)  The dough should be soft and smooth but still slightly tacky to the touch.

Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).

Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.

Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.

Ok, now..here’s the secret that I use when I bake any kind of bread that uses yeast. The temperature of the water that you use.  I know. How could something so simple matter. My oh my..it matters. BIG TIME.  If it’s too hot..it kills the yeast.  If it’s not hot enough, the yeast can’t be..activated? (I know that’s not the right word, but…you know what I mean.)  A friend of mine told me the way to tell if the water is the right temperature is to run your hands through it before you put it in the mixer.  If it is ‘almost uncomfortable’..then it’s the perfect temperature.  Too hot on your hands..too hot for the yeast.  Too cold for your hands..too cold for the yeast.  But if it’s ‘almost too hot, almost uncomfortable..it’s perfect.’  And you know what? She was absolutely right. 🙂 (thanks, Velvet! :D)

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Filed under dinnertime, rolls, sides