Best Baking Essentials Yummy Rustic Rolls Recipes

RUSTIC DINNER ROLLS

Steps:

• Whisk water, yeast, and honey in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl.
• Add flours and mix on low speed with dough hook until chohesive dough is formed, about 3 minutes.
• Cover bowl with plastic wrap and let sit at room temperature 30 minutes.
• Remove plastic wrap and eveny sprinkle salf over dough.
• Knead on low speed 5 minutes. (If dough creeps up attachment, stop mixer and scrape down using well floured hands or greased spatula.).
• Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute.
• If dough is very sticky, add 1-2 tablespoon flour and continue mixing 1 minute.
• Lightly spray 2 quart bowl and with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap.
• Let dough rise in warm, draft-free place until doubled in size, about 1 hour.
• Fold dough over itself; rotated bowl quarter turn and fold again. Rotate bowl again and fold once more.
• repeat the entire "fold three times and rest for 30 minutes" step a second time.
• Cover with plastic wrap and let rise 30 minutes.
• Spray two 9-inch round cake pans with nonstick cooking spray and set aside.
• Transfer dough to floured work surface, sprinkle top with more flour.
• Using bench scraper cut dough in half and gently stretch each half into 16-inch cylinders.
• Divide each cylinder into quarters, then each quarter into 2 pieces (you should have 16 pieces total), and dust top of each piece with more flour.
• With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess and place in prepared cake pan.
• Arrange 8 dough pieces in each cake pan, placing 1 piece in middle and others around it making sure cut side faces up.
• Loosely cover pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes (dough is ready when it springs back slowly when pressed lightly with finger).
• Thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees.
• Remove plastic wrap from pans, spray rolls lightly with water, place in oven.
• Bake 10 minutes until tops of rolls are brown; remove from oven.
• Reduce oven temperture to 400 degrees; using kitchen towels or mitts, invert rolls from both pans onto rimmed baking sheet. When cool enough to handle, turn right side up, pull apart, and space evenly on a baking sheet.
• Continue to bake until rolls evelop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes; rotate baking sheet halfway through baking time. (partially baking in pans first helps to set their shape during rising but leave soft spots where they touch - transfering to baking sheet ensures finished rolls are golden and crisp all around).
• Transfer rolls to wire rack and cool to room temperature.

BAKING ESSENTIALS: YUMMY RUSTIC ROLLS

Steps:

• PREP/PREPARE
• 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.
• 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.
• Gather your ingredients (mise en place).
• Add 3 of the 4 cups of flour, plus the other dry ingredients to the bowl of a stand mixer and combine.
• Add all the wet ingredients, except the butter, to a separate bowl, or measuring cup, and whisk until combined.
• 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.
• Turn the mixer on low, and slowly add the liquid ingredients.
• You will probably have to stop and scrap down the sides of the bowl a few times before the ingredients are fully mixed.
• Add a tablespoon of the additional cup of flour at a time to the stand mixer.
• Stop when the dough begins climbing up the hook. You probably will not need all of the remaining flour.
• 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.
• 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.
• 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.
• Punch the dough down and knead a few times on a lightly floured surface.
• Divide into about 15 balls and place them into a lightly oiled baking dish.
• Cover and place into a warm area until they rise and come together, about 30 minutes.
• About 15 minutes before they are ready, place a rack in the bottom position, and preheat the oven to 400f (205c).
• Place into the preheated oven and bake until they are golden brown, about 12 - 14 minutes.
• 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.
• PLATE/PRESENT
• 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.
• Keep the faith, and keep cooking.