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FitFool

Adventures in the Kitchen and on the Road


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fitfool

Flaky Dinner Rolls

Overall, this recipe was a hit and I wanted to make it again right away. It was a little difficult to roll after getting it out of the freezer because the butter was oozing from the seams and it seemed a bit messy to make. Still, the final product tasted great and my boyfriend ate 5 rolls with his dinner.

After putting the shaped dough into the muffin tins, I forgot to lightly coat tops of the dough slices with cooking spray. I don't know what affects it but the dough didn't rise evenly. Should've taken a photo. A few rose mostly evenly. Others would rise on one side but less on the other side of the roll. Maybe I needed to grease the muffin tins more. These rolls were pretty dry by the next day though so best eaten the same day. Leftover rolls probably would've tasted fine if we had eaten them with something with gravy or sauce to sop up.

Served this with Balsamic Chicken with Caramelized Onions and also with Spicy Sesame Napa Cabbage and Carrot Salad.



small photo of flaky dinner rolls




Flaky Dinner Rolls

These superlative rolls derive their texture and beautiful shape from employing a simple folding technique twice and allowing them to rise just once.

Yield: 12 servings (serving size: 1 roll)

3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm fat-free milk (100° to 110°)
3 cups all-purpose flour (about 13 1/2 ounces), divided
3/4 teaspoon salt [Used 1 tsp salt]
3 tablespoons butter, softened [Used 3 Tbsp butter first rolling, added 1 more Tbsp butter after 1st freeze]
Cooking spray


Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.

Roll dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

Preheat oven to 375°.

Bake dough at 375° for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.

Nutritional Information
Calories: 160 (18% from fat)
Fat: 3.2g (sat 1.5g,mono 1.2g,poly 0.2g)
Protein: 4.2g
Carbohydrate: 28.3g
Fiber: 1g
Cholesterol: 8mg
Iron: 1.7mg
Sodium: 178mg
Calcium: 25mg

Kathryn Conrad, Cooking Light, NOVEMBER 2005


Make-Ahead Breads:
With the exception of Sweet Challah, all of the breads in this chapter can be made ahead and frozen for about a month. After baking, allow the bread to cool completely. Place cooled bread in a large heavy-duty zip-top plastic bag, or wrap in plastic wrap and then foil. Freeze for up to one month. Thaw in the refrigerator or at room temperature. Wrap in foil, and reheat at 350F for 10 minutes or until warm.


rolls on wire cooling rack



close-up of flaky dinner roll



Inside of one of the flaky dinner rolls

Recipe from:
http://www.myrecipes.com/recipe/flaky-dinner-rolls-10000001120287/

Some reviews with helpful comments:

Bakes4Fun
These were great and the family gave them rave reviews. I used more butter than called for - more like 6 - 8 TB. I just kept rolling, buttering, folding, and freezing. I also made these up in the morning and refrigerated them once they were in the muffin tin. Pulled them out about an hour or so before dinnertime to rise, and baked them off. Try using 1-1/2 TB white sugar and 1-1/2 TB brown sugar for added flavor. It's really yummy.04/13/09


Martha
I have made this recipe twice. The first time I followed the recipe except I baked the rolls flat on a baking sheet instead of in muffin tins. The second time I added an extra 1/2 tsp salt and cooked some garlic in the 3 tbs butter. I also rolled the dough out wider and cut it into more pieces to be baked in a mini muffin tin. The rolls were great both times, although I really reccommend the extra salt (unless you decide to use cinnamon and sugar or some other sweet ingredient in the butter.) I prefer the way they came out when baked in muffin tins. They are rather hard to make when it comes to working with the folded dough, but it is worth it. I will continue to make these rolls and experiment with different things mixed into the butter.01/24/09



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Uneven rising could be due to insufficient butter in the tins, or spray, or spread, but could also be due to uneven kneading. The texture should be uniformly shiny and stretchy. I would also see that there is plenty of air getting around the dough when you freeze it and it's not packed in with other items. Circulation will help the dough freeze more evenly, which could also be a factor in rising.

They look good.

Thanks for the explanation! It's nice to know which factors to look out for when I'm trying to make things. And I could definitely see a possibility for crowded freezing since my freezer's almost always stuffed.

i've got to try these!!!!!!!!! :D i finally made some crispy kale chips last week and I LOVED THEM!!!!!!!!!!!!!!!!!!!!!!

Your post reminded me how much I like (and miss) cabbage and carrot salad! Hooray! Thank you!

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