Monday, March 24, 2008

1 Hour Dinner Rolls

3 1/2 cups of hot water (but not boiling)

6 TBL active dry yeast

2/3 cup vegetable oil

3/4 cup sugar

1 cup flour

Mix these ingredients together in the mixer (at least 5 quart size); let sit about 15 minutes, letting the yeast proof.

Put 3 eggs in bowl and scramble

Add to the mixing bowl, slowly, while stirring with the paddle attachment on your mixer.

Add 1 to 1 1/2 TBL salt (I use 1 TBL).

Add 7 1/2 cups of all purpose flour slowly, mixing well between additions. After about 3 cups, change paddle attachment to dough hook. Let dough pull away from sides with each addition. (When I made these yesterday, I actually needed to use about another 1 1/2 cups more flour than recipe calls for.)

The dough should form a ball around the bread hook. Once it does, let the mixer work the dough for about 5 minutes on setting 1 or 2.

Lightly flour the countertop and place the dough on the flour. Work the dough a couple of times. The texture should be like satin.

Pinch off pieces and roll into balls (use 1 oz for dinner roll size; 2 oz for hamburger bun sized rolls). Place on greased pan; let rise for about 10 minutes, until double in size size before to go into the oven.
(My dad taught me a trick he learned in the Army--pinch of desired size of dough, toss it onto the floured surface a couple of times, then work the dough in circles with just the palm of your hand, until it raises up into your palm. Don't over flour your surface. It really works!)

Bake at 375 degrees for 10 - 12 minutes until golden brown.

After baking, brush tops with butter of spray lightly with PAM.


Kim Edwards said...

Those look so good - I can't believe you can make them so quickly!

So, I am wondering, do you like them as hamburger buns? You know how some rolls are too heavy. They look like they would taste really good that way. Thanks for sharing!

Leslie said...

I have actually never tried these as hamburger buns but I find the idea quite intriguing. I definitely plan to try someday!