I haven’t really made any dinner rolls, but really wanted to serve homemade rolls for our Thanksgiving dinner. I went to the always-reliable site of KAF and picked out this simple yeast dinner roll’s recipe among many that they had and did a test drive on the recipe. It’s so difficult not to want to bake when I browse their mouthwatering recipes on their website.
This recipe was pretty straight-forward, except the “not too standard” ingredients like dry milk and potato flakes which I normally don’t have around the house. But they were really worth it if you think that you will make more yeast breads. These buns were “melt in your mouth-rolls” with soft interior and yeasty-inside. They were so delicious, and I can see them being a regular at our house. But they will make an appearance on my Thanksgiving dinner table tomorrow! Wishing you all a very happy Thanksgiving day!
3 1/2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
2 tablespoons potato flour or 1/4 cup instant potato flakes
3 tablespoons Baker’s Special Dry Milk or nonfat dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
4 tablespoons soft butter
2/3 cup lukewarm water
1/2 cup lukewarm milk
2 tbsp melted butter, for brushing the finished buns
Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 60 to 90 minutes, until it’s just about doubled in bulk.
Gently deflate the dough, and transfer it to a lightly greased work surface. Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball.
Lightly grease two 8″ round cake pans. Space 8 buns in each pan. Can you use 9″ round cake pans, or a 9″ x 13″ pan? Sure; the buns just won’t nestle together as closely, so their sides will be a bit more baked. Cover the pans, and allow the buns to rise till they’re crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
Uncover the buns, and bake them for 22 to 24 minutes, until they’re golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F.
Remove the buns from the oven, and brush with the melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack.
Serve warm. Store leftovers well-wrapped, at room temperature.
Yield: 16 buns