baking essentials: yummy rustic rolls

How To Make baking essentials: yummy rustic rolls

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  PREP/PREPARE
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  I am using instant yeast with these rolls; therefore, there is no need to “proof” the yeast. If you do not have instant yeast then you can proof it by taking the warm water and sugar from this recipe, mixing them together and sprinkling on the yeast. If, after about 10 minutes the top of the water is foamy, add to the recipe. If, however, the water does not look foamy, your yeast is dead. Give it a proper burial and get some fresh yeast.
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  This recipe can be made by kneading the dough by hand, or you can use a stand mixer fitted with an S-blade. We will be using a stand mixer; however, the process would be essentially the same if performed by hand. My Aunt Josephine always did her doughs by hand. She said it made them taste better… Hmmmm. I find that I tend to knead my doughs by hand when I am working out a problem. To be honest, kneading dough by hand is a very therapeutic to do. At least it is for me.
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  Gather your ingredients (mise en place).
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  Add 3 of the 4 cups of flour, plus the other dry ingredients to the bowl of a stand mixer and combine.
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  Add all the wet ingredients, except the butter, to a separate bowl, or measuring cup, and whisk until combined.
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  Place the mixer bowl into the stand stand mixer and fit with the dough hook. At this time add the softened butter to the flour mixture.
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  Turn the mixer on low, and slowly add the liquid ingredients.
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  You will probably have to stop and scrap down the sides of the bowl a few times before the ingredients are fully mixed.
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  Add a tablespoon of the additional cup of flour at a time to the stand mixer.
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  Stop when the dough begins climbing up the hook. You probably will not need all of the remaining flour.
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  Place the dough on a clean, lightly floured surface, and knead, adding flour as needed to create and elastic ball of dough that is not sticky.
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  Place a bit of oil into a bowl, I just use the bowl from the stand mixer, roll the dough to coat, then cover with a kitchen towel and place into a warm place until doubled in size.
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  The rising process is affected by several factors; including the temperature of the surrounding air, and the health of your yeast. In my case it took about 60 minutes for the dough to double in size. No big deal; just keep an eye on it. And, if it more than doubles that is okay too.
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  Punch the dough down and knead a few times on a lightly floured surface.
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  Divide into about 15 balls and place them into a lightly oiled baking dish.
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  Cover and place into a warm area until they rise and come together, about 30 minutes.
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  About 15 minutes before they are ready, place a rack in the bottom position, and preheat the oven to 400f (205c).
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  Place into the preheated oven and bake until they are golden brown, about 12 – 14 minutes.
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  Before putting them into the oven, you can brush the tops with a bit of milk. You will not taste the milk; it is just to give them a browner exterior. I did not use any milk in this recipe.
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  PLATE/PRESENT
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  These are great with a dinner meal, or any meal for that matter. I like making for breakfast and stuffing them with scrambled eggs. Another reason I like to make them in the morning is that the smell of baking bread is a wonderful thing to wake up to. Enjoy.
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  Keep the faith, and keep cooking.
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