Sunday, February 26, 2012

Yeast rolls

First time I tackled bread in a long... long time.

1st time: I was in high school, I made a batch of VERY dry, traditional Japanese sweet red bean paste filled bun.

2nd time: 3 years ago... tried those 5 minute dutch oven bread: hard as a rock.

SO, I took a break for a while from bread making. Nobody likes to fail all the time.

I don't remember why, but I wanted to make yeast rolls. I love them. I especially love them when I go to a restaurant and they are free. I like the yeasty, fluffy, slightly sweet rolls. And these are IT!!
My husband recently bought some packages of yeast, and since I had all other ingredients needed, that became my Saturday project. I know my batch wasn't perfect: I over baked a bit, so the bottoms were real crunchy, BUT the inside was still so fluffy, moist, and sweet! Loved them with some salted butter. I did use salted butter for the dough, but the finished product still needed something extra (salted butter) for the finish. I highly recommend this as your next bread project.

Oh yeah, I ate three that evening.

I looked and looked for a perfect looking recipes. Of course with my limited experience, I had to rely on the photos and comments of the other bloggers, and I chose to use this one.

my foamy yeast mixture, flour, and butter sugar mixture

When it came together. It just takes a second.

Picture doesn't do any justice. Yum.

Soft and Fluffy Pillow Rolls
(Adapted from Allrecipes)
Yield: 12 to 16 rolls

1/2 cup warm (not hot) water
2 1/2 teaspoons active dry yeast
1/3 cup white sugar
1/2 cup milk
1/3 cup butter, softened
1 egg
3 3/4 cups all-purpose flour, plus more for kneading
1 egg white
2 tablespoons butter, melted
Coarse salt

  1. Dissolve yeast and 1 tablespoon of the sugar in warm water; let sit for about 10 minutes. Warm milk in a saucepan until it just begins to bubble. Remove pan from heat, stir in butter and remaining sugar until butter is melted, and allow to slightly cool for a few minutes.
  2. In a large bowl, combine yeast and milk mixtures. Add egg and stir to combine. Gradually stir in flour and knead on a lightly floured surface about 10 minutes, until dough is smooth and no longer sticky. Cover and let rise for 1 hour.
  3. Punch down risen dough. Divide dough into 12 to 16 pieces and roll into balls. Place balls in a 9 x 13 inch baking dish; cover and let rise another 30 minutes. Meanwhile, preheat oven to 400 degrees F.
  4. Brush tops of dough balls first with the egg white, then with 2 tablespoons melted butter. Sprinkle coarse salt over tops. Bake in preheated oven 10 to 15 minutes or until tops are lightly golden.

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