Homemade Rolls To Impress Your Friends With
I have recently rediscovered bread. I go through phases where I can't imagine life without it and I'm currently in that phase now (more carbs please). Lately I have been craving bread for breakfast. Something so simple as peanut butter and jelly on a roll has been very satisfying to me the last few days. When we made bread rolls in my food lab this week I was thrilled to have found a fairly simple and quick (ish) recipe for bread rolls. These could be served with dinner or toasted in the morning for a small breakfast (or snack!). Serve with some fruit and nut butter, these little guys will be surprisingly filling.
Prep Time: 15minutes
Total Time: 1.5 hours
Servings: 15 rolls
1/4 cup warm water
2 packets dry active yeast
1.5 cups warm whole milk
1 stick unsalted butter, melted
1/4 cup sugar
2 1/4 tsp salt
3 large eggs
6 to 6.5 cups all-purpose flour, plus more for work surface
Place water in small bowl. Sprinkle with yeast and let stand until foamy, about 1 minute.
In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. (Save last egg for later)
Whisk in yeast mixture.
Using wooden spoon, stir in flour, 1 cup at a time, until you have a soft dough.
Turn dough out onto a floured work surface and knead until smooth and elastic, about 5-10 minutes.
Butter or oil the inside of a large bowl; place dough in bowl and turn to coat.
Cover bowl with plastic wrap and let stand in a warm spot until dough has doubled in size, about 1hour.
Divide dough in half.
Roll each half into a 15 inch rope, cut each rope into 15 1inc pieces.
Press each piece down, the roll into the shape of a ball.
Arrange dough balls on greased or lined baking bans.
Cover pans loosely with plastic and let stand again in warm spot until doubled in size, about 1 hour.
Preheat oven to 375 degrees F.
In small bowl, beat remaining egg until blended, then brush ontop of rolls.
Place rolls in over for about 20 minutes, letting them get golden brown on top.
Let rolls cool about 15 minutes before serving.
Note: Make a large batch, and freeze the dough balls for later. Take out of freezer and bake as needed. This will ensure you always have fresh bread rolls available!