Oh my, yet another adventure is parenting this past week. My daughter’s ear infection came back on Monday morning and I had to go pick her up from daycare. She had a fever for another 3 days so I missed more work to the point I have 6 days to make up now. I don’t think I can do it so it will have to be leave without pay 😦 On the upside, I had more time to cook. I was in the mood for Newfoundland and Labrador comfort food – toutons (fried bread dough)! I was curious to try a new bread recipe so I decided upon this one for dinner rolls. The dough is actually too soft and sweet for toutons but the dinner rolls turned out great! I almost forgot to add the egg and did so only after I had started mixing the dough, but it seems like it didn’t affect it at all. The rolls were super soft and almost milky on the inside, and the crust was just slightly crisp on the outside. They were melt in your mouth delicious, warm from the oven and slathered in butter! Mmmmm! A great choice for a special family gathering.
Gold Medal Classic Dinner Rolls
3 1/2 to 3 3/4 cups Gold Medal® all-purpose flour or Better for Bread® bread flour
1/4 cup sugar
1/4 cup butter or margarine, room temperature
1 teaspoon salt
1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
1/2 cup water
1/2 cup milk
1 large egg
Cooking spray to grease bowl and pan
1 tablespoon butter or margarine, melted
Additional butter or margarine, room temperature, if desired
In a large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the water and milk over medium heat, stirring frequently, until very warm and an instant-read thermometer reads 120°F to 130°F. Add the water mixture and egg to flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky).
Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
Spray the bottom and sides of a 13×9-inch pan with the cooking spray. Gently push your fist into the dough to deflate it. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Lightly spray sheet of plastic wrap with cooking spray; cover the pan loosely with the plastic wrap, sprayed side down. Let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
Move the oven rack to a low position so that top of the pan will be in the center of the oven. Heat the oven to 375°F. Bake 12 to 15 minutes or until golden brown. Remove from pan to a cooling rack. For a softer crust, brush tops of rolls with room-temperature butter, using a pastry brush. Serve warm or cooled.
Makes 15 rolls
After placing rolls in pan, cover tightly with foil; refrigerate 4 to 24 hours. Before baking, remove foil and cover loosely with plastic wrap. Let rise in a warm place about 2 hours or until dough has doubled in size. If some rising occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.
Cloverleaf Rolls: Grease 24 regular-size muffin cups with cooking spray. Make dough as directed–except after pushing fist into dough to deflate it, divide dough into 72 equal pieces. Shape each piece into a ball. Place 3 balls in each muffin cup. Brush with butter. Cover loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size. Bake as directed. Makes 24 rolls.
For dinner rolls, shape each piece of dough into a ball, pulling edges under to make a smooth top. Place balls, smooth side up, in greased pan.
For cloverleaf rolls, shape each piece of dough into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each muffin cup.
1 Serving (1 Roll)Calories 160(Calories from Fat 40),Total Fat 4 1/2g(Saturated Fat 2 1/2g,Trans Fat 0g),Cholesterol 25mg;Sodium 190mg;Total Carbohydrate 26g(Dietary Fiber 0g,Sugars 4g),Protein 4g;Percent Daily Value*:Exchanges:1 Starch;0 Fruit;1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.