It was so cold and rainy here today. I decided to stay in and do some baking. We made cookies, dinner rolls and some soul warming vegetable soup 🙂
First, I started making some of these Amazing dinner rolls. The first time I made them I followed the directions exactly this time I made a few changes. The still turned out great but I must admit they were not as soft as the first ones. I love working with this dough. It is so EASY!! It’s not sticky or dry it’s the best dough I have ever worked with. If you are intimidated by working with yeast I highly suggest you try this recipe because there is not ‘is the water warm enough? Is it even rising? Is it too sticky? Is it too crumbly?’ Every time I have ever made these rolls the dough turns out perfectly. There is the final recipe I used:
Soft Honey Dinner Buns:
- 1 1/2 cups milk
- 2 tablespoons shortening
- 2 tablespoons butter
- 1/4 cup liquid honey
- 2-2/12 cup WW flour
- 2 cup AP flour
- 2 1/4 teaspoon instant yeast
- 1 teaspoon salt
Pour milk into a saucepan and bring to a scald. Set aside. Pour your honey into a large bowl, add in shortening and butter. Pour in the hot scalded milk. Stir till all the shortening and butter is melted. Add in 2 cups of flour and mix till smooth. Allow to cool to 110F. Add in salt and yeast. Mix till smooth and allow to rest uncovered for 15 minutes. Add in another cup of flour and stir. Pour mixture on a flat, floured surface. Begin to knead and slowly add in more flour as you need. You may or may not need all the 4 1/2 cups of flour*. You just don’t want the dough to be to sticky. Knead for 10 minutes. Place dough into a lightly oiled bowl and turn till all sides are very lightly coated. Cover with plastic wrap and allow to rest for 1 hour or till double in bulk. With a weight scale divid dough into 12 equal parts. Roll each piece into a ball and cover for 10 minutes. This will help the dough to relax and will be easier to work with and shape. If you want to make round buns,(or go to cooking class to get ideas for different shapes at this point) you can place them on a parchment lined cookie sheet at this time and cover with plastic wrap for 1 hour or till double in bulk. You can brush the tops with an egg wash to get that shiny coating. Take 1 egg white in a bowl and beat with a wire whisk till foamy. Brush just the foam on top of each bun. You can also garnish the tops of the buns with poppy seeds, sesame seed, parmesan cheese. Bake in a 350 degree preheated oven for about 12 to 14 minutes. Serve hot.
*When using the Whole wheat flour I only ended up needing about 1 2/3 cup WW flour and 2 cup AP flour.
Ava and I also made these YUMMMMM-Y! Super Charge Me cookies from EAT, DRINK AND BE VEGAN! These are my absolute favorite cookies ever! If you get the chance to get the book and check out the recipe you SHOULD! They are so GOOD AND HEALTHY !!