First start by mixing the wet ingredients. I also add my sugar, yeast, and salt in my mixing bowl. Don't forget to watch the water temperature!
Next, add the Bread flour. I use store bought bread flour, and I always buy the unbleached bread flour.Next start the mixer. If you don't have a mixer, then you start the kneading process by hand. Once the dough has mixed long enough, it will leave the sides of the bowl and form a ball.
I then place my dough in my greased bowl to rise in a warm oven. I always turn the oven off before putting the dough inside, and if it is too hot I leave the door cracked open. I give myself about an hour to let my dough rise. However, I left them for almost 4 hours this morning because I made the dough and then went to church. The rolls turned out wonderful so it didn't hurt them to let them set longer.The tools of the roll business are a rolling pin, a biscuit cutter, and a well greased pan. I bake my rolls in the pampered chef stoneware. I don't think you can beat it. In the past, I have used regular round cake pans. Also you will need a little bit of flour so that the dough won't stick to the board or the rolling pin.The next step is to roll the dough out to the thickness you desire. I then place my rolls in the greased stoneware. I like my rolls to rise tall and I have found that if I place the rolls close together they rise taller rather than just spread out in the pan. I then set my rolls in the oven again to rise. This takes about 30 minutes.
Here are the rolls after they have risen. I bake them at 375 for about 17 to 19 minutes.
They look like this after I have spread butter on the tops. I wish I could share a roll with you so you would know how soft and flavorful these rolls truly are! The recipe will be coming in the next post!!!
grace and peace,