I have spoke of the insert that comes in our local papers here. I just love them. I was going through them the other day, I have a pile, and found a recipe for soft rolls. It looked simple enough, figured I would give it a try. It is probably the weirdest recipe for rolls I have ever made. The dough when it is ready to rise is more like a batter than a dough. It is sticky to work with when making the pretzel twists, so flour is a must. The end result though? I loved them. They tend to cook really fast so watch the oven. This rental house we are in has a quick cooking oven. At the 12 minute mark they were not browned at all on top and even white, at 14 minutes they were perfect on top but a bit darker on the bottom than I would like.
Soft Rolls (author unknown)
1 2/3 cups 2% reduced-fat milk (room temperature)
4 1/2 cups bread flour
1/2 ounce active dry yeast
2 3/4 teaspoons salt
4 Tablespoons sugar
1/2 cup unsalted butter
1 egg beaten
Mix milk, flour, yeast, salt, sugar, butter and 2 eggs using a dough hook at low speed. Increase speed to medium, and mix until dough when stretched forms a fine membrane or window. (about 15 min. Mine took 10)
Transfer dough to an oiled bowl, cover with plastic wrap and let rise 1 hour. (doesn’t rise as much as other breads)
Portion dough into 2 ounce balls (about the size of a small lime). Roll each ball to form a rope about 15 inches long on a lightly floured surface. Braid into a knot. Placing on baking sheet.
Let rolls rise 30-45 minutes. Preheat oven to 350F.
Brush rolls lightly with beaten egg. Bake 12-15 min. or until golden brown. Makes 24
130 calories, 5 grams protein, 18 grams carbs, 1 gram fiber, 280 mg. sodium