Food recipes
Dark and Soft Dinner Rolls
Dark and Soft Dinner Rolls Ingredients: water, bottled, generic milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, yeast, baker's, active dry butter, without salt honey wheat flours, bread, u...
Dark and Soft Dinner Rolls
Ingredients:
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
honey
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
salt, table
Directions:
Combine all of the dough ingredients in the bucket of a bread machine, or in an electric mixer.
If you are using instant yeast, just mix.
If you are using regular yeast, warm the milk, water and honey or honey/molasses and "proof" with the yeast (let the yeast wake up and get all bubbly- about 5 mins).
Mix and knead until youve formed a smooth, slightly sticky dough.
Its a sticky dough and a bit messy at first, but just keep at it, flouring your hands and trying not to add too much additional flour to the dough; eventually itll smooth out.
Let the dough rise in the bowl covered with a kitchen towel (or bucket of the bread machine) for 1 hour.
It may not have doubled in size, but should be just a bit puffy.
Punch down and either shape into 10 small loaves and place on a slightly oiled cookie sheet or into 24 small balls in a muffin pan.
Cover with a kitchen towel and place in a warm place for about 2 hours.
They may not have doubled in size, but will appear puffy.
Bake the rolls in a preheated 350F oven for about 25 minutes, or until lightly browned.
Remove from oven and cool on a rack (if made in a muffin pan, remove from the cups as soon as possible and cool on rack).
Ingredients:
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
honey
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
salt, table
Directions:
Combine all of the dough ingredients in the bucket of a bread machine, or in an electric mixer.
If you are using instant yeast, just mix.
If you are using regular yeast, warm the milk, water and honey or honey/molasses and "proof" with the yeast (let the yeast wake up and get all bubbly- about 5 mins).
Mix and knead until youve formed a smooth, slightly sticky dough.
Its a sticky dough and a bit messy at first, but just keep at it, flouring your hands and trying not to add too much additional flour to the dough; eventually itll smooth out.
Let the dough rise in the bowl covered with a kitchen towel (or bucket of the bread machine) for 1 hour.
It may not have doubled in size, but should be just a bit puffy.
Punch down and either shape into 10 small loaves and place on a slightly oiled cookie sheet or into 24 small balls in a muffin pan.
Cover with a kitchen towel and place in a warm place for about 2 hours.
They may not have doubled in size, but will appear puffy.
Bake the rolls in a preheated 350F oven for about 25 minutes, or until lightly browned.
Remove from oven and cool on a rack (if made in a muffin pan, remove from the cups as soon as possible and cool on rack).