Friday, April 1, 2016

Rhodes Copycat Dinner Rolls

I made a 1/2 batch of these.  I didn't like the steps the recipe used to proof the yeast.  My first rise didn't do well, but the second rise was great.  Next time, I will mix the yeast with the liquid.  They were good flavor, just a bit dense.
Rhodes Copycat Dinner Rolls

 4 1/4 4 3/4 c. all purpose flour
1 Tbsp. active dry yeast
1 Tbsp. vital wheat gluten Beth did not use
1 cup milk
1/3 cup sugar
1/3 cup butter
3/4 tsp. salt
2 eggs, room temperature (beaten)

1. Put 2 cups flour in mixing bowl. Add yeast, gluten and salt. Mix well.

2. In a microwave safe bowl, combine milk, sugar, butter and melt in microwave for 3 minutes or until butter is almost melted.

3. Stir until butter and sugar is dissolved.

4. Add eggs to milk mixture. Pour into flour mixture and mix well.

5. Allow mixture to sit for 10 minutes.

6. Add the rest of flour, one cup at a time until dough clings to hook and almost cleans the sides. Touch dough lightly. Add more flour if dough sticks to your fingers.

7. Knead for 3-4 minutes. Dough should be soft, smooth, elastic, wet, and not sticky. Scrape down sides of bowl, oil the top, and cover with plastic wrap.

8. Allow to rise to double in warm, draft free place (or in oven with pan of hot tap water underneath) for 30 minutes.

9. Divide dough into 2 piles. Shape into balls and cover with plastic wrap. Allow dough to rest for 5 minutes.
10.Shape as desired and place on greased baking sheet.

11.Cover with plastic wrap, allow to rise for 20-30minutes.

12.Bake in 375 degree oven for 12-14 minutes or until golden brown.

Makes about 24 rolls.


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