ELEGANT DINNER ROLLS
This is a Cook's recipe, and is simply the best dinner roll I've ever eaten. They are both crusty and flavorful yet the inside is soft. A bit of work, but so well worth it. I make up a batch, and freeze the excess when they have cooled completely.
Provided by Sherry Peyton
Categories Savory Breads
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. Mix water, yeast and honey until combined in a heavy duty mixer (I have a KitchenAid). Add the flours and mix just until combined. Cover mixing bowl with Saran wrap and let sit for 30 minutes. (Don't skip this part--it develops the gluten)
- 2. Knead at medium speed for 5 minutes. Add salt (don't add before!), return to kneading for an additional minute.
- 3. Turn into a greased bowl, cover and place in a warm place until dough has doubled.
- 4. Turning the bowl a quarter turn at a time, use a rubber spatula to slide under the dough edge and turn it inward, like if you were folding. Do this 4-5 times until you have turned it all. Cover and return to a warm place for 30 minutes.
- 5. Repeat step 4.
- 6. Remove dough to flour dusted counter and gently push out the dough until into a general rectangle and cut into roll size pieces.Shape into balls. About a dozen or so.
- 7. Use cake pans which have been lightly greased with shortening. Place the rolls in the pans, not touching.
- 8. Let rise for 30 minutes. Preheat oven to 500 degrees. Spray the rolls with water and place in the oven for 10 minutes.
- 9. Remove and invert pans, gently pulling out the rolls. Reduce oven to 400. Pull the rolls apart and place on their sides on a cookie sheet.
- 10. Return to oven and bake for an additional 10-15 minutes until nicely browned.
- 11. Cool on wire racks.
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