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Wednesday, October 27, 2010

Master Yeast Roll Recipe

4 cups all purpose flour
2 1/4 teaspoons yeast
1 teaspoon salt
3 tablespoons sugar
3 tablespoons melted butter
1 large egg beaten
1 1/4 cup warm milk (I microwave it for a few seconds )
 Mix all your dry ingredients in a Processor or Stand Mixer and then add the wet in a steady stream. I do this by mixing the milk, butter, and egg all together into one measuring cup.
Once a loose ball forms knead for 1 minute in a Processor or 7 minutes in a Stand Mixer.
 Or by hand: In a large bowl mix dry (except yeast), make a well in center, add yeast and then pour all the liquid into well and mix together. Once a ball forms put on counter and knead for 15 minutes or until smooth and elastic.
  Place the dough ball into an oiled bowl and cover with plastic allowing this to rise for 1 hour or until doubled in size, a warm place helps.
At this point, after it has risen,  you can press the dough down, leaving the plastic on, and place in the fridge over night. The next morning just place on the counter until it has warmed back up to room temp.
Yeast Rolls
Cut or break the dough into 12 (for large rolls like a hamburger buns) or 18 (for small dinner rolls) pieces. Roll each into a ball and place on 1 large or 2 medium parchment lined sheet pan or pans (Dinner Rolls: squeeze them all into one pan and after they are finished baking you just pull them apart, this keeps them soft) (Hamburger Buns: For these you want to make sure they are not touching so you will need two pans) cover with a light cloth.
Allow to rise for about 30 minutes.
Preheat oven to 375.You can cut an X into the top of each roll (I use small sharp scissors or a razor) if you like that look.
Brush with egg wash (1 egg plus a little water mixed well) if you want them golden brown and a bit on the crispy side.
Bake for 18-22  minutes or until golden brown on top. 
Brush them with melted butter as soon as they come out and place on a rack to cool.
They are best served warm but:
If you want them to keep for a day then place them in a baggie before they completely cool as this will keep them soft and moist.

Or, after the first rising, proceed with one of these recipes:


Andrea the Kitchen Witch said...

Thanks for posting this! With soup season upon us nothing is better as a side dish than a basket of fresh baked rolls :) I'll be giving these a try SOON!

Renata said...

Thanks for visiting my blog! Your twists are awesome! They are really mouthwatering! Great step by step photos!