ATK's Fluffy Dinner Rolls
Notes:
1. From Cooks Illustrated. We made these in 2017 and they were outstanding!
2. Dough should be slightly tacky. (Ours was pretty dry and still turned out great!) Dust the counter with bread flour ONLY before the step to make the boule, and not later.
3. Allow at least three hours for various resting and risings times.
4. Original recipe calls for a standing mixer with a dough hook. It's unknown if kneading by hand would be an option.
5. Rolls can be made a day ahead. Refresh by wrapping in aluminum foil, heat at 350 for 15 minutes. If making ahead, cool fully before returning them to the pie tin.
6. Be sure to use instant or rapid rise yeast which is different from active dry yeast.
INGREDIENTS
Flour Paste Ingredients
1/2 cup water
3 Tbl bread flour
Dough Ingredients
1/2 cup cold milk (we used whole milk)
1 egg
11 oz bread flour, about 2 cups
1-1/2 tsp instant or rapid rise yeast
2 Tbl sugar
1 tsp salt
4 Tbl unsalted butter, divided by four, softened
Additional 1/2 Tbl unsalted butter for brushing
PREPARATION
Flour Paste Prep
1. In a small bowl, whisk water and 3 T bread flour until no lumps remain.
2. Microwave flour mixture 15 seconds at a time, about 45-80 seconds, whisking at each interval until mixture thickens to a stiff, smooth pudding consistency that forms a mound when dropped from end of whisk. Video is helpful.
Dough Prep
1. In bowl of standing mixer, manually whisk flour paste and cold milk until smooth.
2. Manually whisk in egg until incorporated.
3. Add flour and yeast and then fit mixer with dough hook.
4. Mix on low until all flour is moistened, 1-2 minutes. Let rest for 15 minutes.
5. After 15 minutes, add sugar and salt; mix on medium-low for 5 minutes.
6. With mixer running, add softened butter 1 T at a time.
7. Continue mixing on medium low for 5 minutes more, scraping dough hook and sides of bowl occasionally. Note: dough may stick to bottom of bowl. (Ours didn't and rolls came out great!)
8. Transfer dough to a very lightly floured counter (use bread flour). Kneed dough very briefly and pull sides under the dough to form a boule. (Think "baby's bottom")
9. Lightly grease a medium bowl and place boule seam-side down in it. Spray lightly with vegetable oil, cover with plastic, and let rise until doubled in volume, about an hour.
10. Grease 9-inch round cake pan and set aside.
11. Transfer risen dough to counter. Press dough gently but firmly to expel aire.
12. Pat and stretch dough to form a 9x8" rectangle, with short side facing you.
13. Cut dough lengthwise into four equal strips; cut each strip crosswise into three equal pieces.
14. Take one piece at a time and stretch and press gently to form an 8x2" strip. (Aim for "good enough" rather than "perfect")
15. Starting on short side, roll dough form snug cylinder, and arrange seam down in prepared pan the following way: ten rolls around edge pointing inward, remaining two rolls in the center.
16. Cover with plastic, and let rise until doubled, 45-60 minutes.
17. When rolls are nearly doubled, oven rack to lowest position and oven to 375.
18. Bake rolls until deep golden brown, 25-30 minutes. Tops (and bottom) should sound hollow when knocked. If bottom doesn't sound hollow, return to pan and continue baking several minutes longer.
19. Cool rolls in pan on wire rack for 3 minutes. Tip rolls onto rack, then set them upright onto rack.
20. Melt remaining 1/2 Tbl butter and brush top and sides.
1. From Cooks Illustrated. We made these in 2017 and they were outstanding!
2. Dough should be slightly tacky. (Ours was pretty dry and still turned out great!) Dust the counter with bread flour ONLY before the step to make the boule, and not later.
3. Allow at least three hours for various resting and risings times.
4. Original recipe calls for a standing mixer with a dough hook. It's unknown if kneading by hand would be an option.
5. Rolls can be made a day ahead. Refresh by wrapping in aluminum foil, heat at 350 for 15 minutes. If making ahead, cool fully before returning them to the pie tin.
6. Be sure to use instant or rapid rise yeast which is different from active dry yeast.
INGREDIENTS
Flour Paste Ingredients
1/2 cup water
3 Tbl bread flour
Dough Ingredients
1/2 cup cold milk (we used whole milk)
1 egg
11 oz bread flour, about 2 cups
1-1/2 tsp instant or rapid rise yeast
2 Tbl sugar
1 tsp salt
4 Tbl unsalted butter, divided by four, softened
Additional 1/2 Tbl unsalted butter for brushing
PREPARATION
Flour Paste Prep
1. In a small bowl, whisk water and 3 T bread flour until no lumps remain.
2. Microwave flour mixture 15 seconds at a time, about 45-80 seconds, whisking at each interval until mixture thickens to a stiff, smooth pudding consistency that forms a mound when dropped from end of whisk. Video is helpful.
Dough Prep
1. In bowl of standing mixer, manually whisk flour paste and cold milk until smooth.
2. Manually whisk in egg until incorporated.
3. Add flour and yeast and then fit mixer with dough hook.
4. Mix on low until all flour is moistened, 1-2 minutes. Let rest for 15 minutes.
5. After 15 minutes, add sugar and salt; mix on medium-low for 5 minutes.
6. With mixer running, add softened butter 1 T at a time.
7. Continue mixing on medium low for 5 minutes more, scraping dough hook and sides of bowl occasionally. Note: dough may stick to bottom of bowl. (Ours didn't and rolls came out great!)
8. Transfer dough to a very lightly floured counter (use bread flour). Kneed dough very briefly and pull sides under the dough to form a boule. (Think "baby's bottom")
9. Lightly grease a medium bowl and place boule seam-side down in it. Spray lightly with vegetable oil, cover with plastic, and let rise until doubled in volume, about an hour.
10. Grease 9-inch round cake pan and set aside.
11. Transfer risen dough to counter. Press dough gently but firmly to expel aire.
12. Pat and stretch dough to form a 9x8" rectangle, with short side facing you.
13. Cut dough lengthwise into four equal strips; cut each strip crosswise into three equal pieces.
14. Take one piece at a time and stretch and press gently to form an 8x2" strip. (Aim for "good enough" rather than "perfect")
15. Starting on short side, roll dough form snug cylinder, and arrange seam down in prepared pan the following way: ten rolls around edge pointing inward, remaining two rolls in the center.
16. Cover with plastic, and let rise until doubled, 45-60 minutes.
17. When rolls are nearly doubled, oven rack to lowest position and oven to 375.
18. Bake rolls until deep golden brown, 25-30 minutes. Tops (and bottom) should sound hollow when knocked. If bottom doesn't sound hollow, return to pan and continue baking several minutes longer.
19. Cool rolls in pan on wire rack for 3 minutes. Tip rolls onto rack, then set them upright onto rack.
20. Melt remaining 1/2 Tbl butter and brush top and sides.
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