We are homemade rolls snobs and these are the best, fluffiest, butteriest rolls! ohsweetbasil.com

Remember those caramello bars? I think they still have them, gosh now I kind of want to run to the store and buy one to devour. Anyway, I remember being a really little girl and seeing those commercials on tv where they stretch it out and it looks all silky and fabulous, and more importantly I remember really wanting one. I think that’s probably the first time I realized I like food, not just for eating to sustain but to enjoy it. Is that weird? Probably, but it kind of tell you why rolls are a big deal for me. I love food, and I think rolls are especially fantastic because I adore fluffy bread. But that also means that I am picky about my carbs. I’ve tried a gazillion roll recipes and while I think my potato rolls are pure heaven I also wanted a regular roll recipe. These are the rolls royce roll recipe, totally perfect, soft homemade rolls. The ultimate recipe. Which is exactly what you need for Easter dinner this Sunday AND since we are still celebrating my 30th birthday let’s get right on to day 5 of the week of giveaways. Make sure you enter all of the giveaways from earlier in the week and then enter to win this awesome shopping spree at Whole Foods worth $500!!!

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Rolls Royce Roll Recipe

Prep Time: 2 hours, 20 minutes

Cook Time: 15 minutes

Yield: 13-15 rolls

Serving Size: 1 roll

Rolls Royce Roll Recipe

The absolute best roll recipe out there. The end.

Ingredients

  • 1/2 cup warm water
  • 1/4 cup scalded whole milk see note for help- any milk is fine
  • 4 1/2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 3 large eggs
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, room temperature**see note**
  • 5 to 5 1/2 cups of flour (all purpose)
  • 1 1/2 teaspoons real salt (not kosher)
  • Canola Oil
  • Extra butter for after baking

Instructions

  1. In a bowl, add the 1/2 cup warm water, 1/4 cup warm milk , yeast and 1 teaspoon of sugar. Stir to combine. Set aside in a warm place to foam for 10-20 minutes.
  2. Meanwhile, in a separate bowl, lightly whisk the eggs, and add the butter, and 1/2 cup of sugar, stir with a wooden spoon until well combined.
  3. Add one cup of flour and the salt, mix again.
  4. Add the scalded milk and yeast mixture, mix and add 1 cup of flour.
  5. Add an additional cup of flour and mix until the dough starts to pull away from the sides of the bowl. Add more flour in 1/4 cup increments until the dough does not stick to your fingers but still indents when lightly pressed.
  6. Spread a little canola oil in a small grocery or plastic bag, scrape dough out of bowl and into the bag. Twist loosely and tuck under the bag.
  7. Allow the dough to rise for 45-60 minutes. Punch down and allow to rise an additional 45-60 minutes.
  8. Divide the dough in half and roll into a circle. Cut into 12 pieces. Roll the dough triangle from the wide end into a crescent roll. Place the rolls onto a greased cookie sheet. Repeat with remaining dough and cover lightly with a kitchen towel. Allow to rise for 45 minutes to 1 hour.
  9. Heat the oven to 375 degrees and bake 12-15 minutes.
  10. Brush the hot rolls with melted butter and enjoy!

Notes

The instructions may seem a little odd, but for best results follow them exactly. adapted from Ann Romney's The Romney Family Table Cookbook.

**to scald milk** heat a saucepan over medium low heat and add the milk. Warm the milk until scalded (it will be foamy around the edges and if you touch the top with a wooden spoon there will be a little film or skin on it. DO NOT BOIL). Remove from heat and allow to cool to lukewarm.

**the butter MUST be room temp or it will be too hard to mix into the egg. If you absolutely must you can use the microwave to warm it at 5 second intervals, but do not let it melt.

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