Saturday, December 4, 2010

Rolls- 2 batches from one great recipe!

So today I decided to do some baking. Over the Thanksgiving Break, I spent some time in Savannah with my parents. They get the Cooking Channel with their cable package (I don't here in Rifle). I watched it quite a bit at night when Mom and I would get back from the hospital. One evening I caught an episode of "Kelsey's Essentials" (that might not be the exact title). She was making homemade roll dough that could be used to make either sweet or savory rolls. After I got home, I remembered it and downloaded the recipe.
I was extremely pleased with the way it turned out. I followed the recipe exactly. It made enough dough for one batch of cinnamon rolls and one batch of dinner rolls with rosemary/garlic.
For the cinnamon rolls, I just rolled out the dough and spread it with softened butter. Then I sprinkled brown sugar, cinnamon and pecans on it. I rolled it up, cut it in one inch slices, put the slices on a cookie sheet, let them rise 20 minutes and baked them at 400 for 25 minutes. While they were still hot, I slathered them with cream cheese glaze.
For the dinner rolls, I portioned the dough into 12 balls, then put them in a cast iron skillet, leaving some space between for rising. I brushed them with melted butter that I had flavored with rosemary and chopped garlic and let them rise for 20 minutes. They baked at 400 for 25 minutes.

Rapid Rolls:
• 3 (.25-ounce) packets active dry yeast
• 1 3/4 cups warm water
• 1/2 cup honey
• 1/2 cup melted butter, plus more for brushing
• 2 teaspoons salt, plus more for sprinkling
• 2 large eggs, beaten
• 4 to 6 cups flour, plus more if needed

Preheat the oven to 400 degrees F.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.
On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.
Portion the dough into 24 even servings. Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted butter.
Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.
Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.

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