Blog-o-licious - Dinner Roll Auditions

I have been teaching bread making classes to my ward and other people in the neighborhood.
The request for the upcoming holidays are Dinner Rolls.
I am auditioning recipes. My first recipe I got from my sister a long time ago.. It is quite delicious and fast.

As with any bread recipe developing the gluten is key. Developing gluten is done by kneading the dough - by hand or by mixer, until it is silky and smooth. You can purchase gluten to add to the dough- but it is NOT necessary - let me repeat that - NOT necessary.

Rolls

Mix: 1 3/4 cup warm water
1/2 cup sugar
1/2 cup oil
3 Tablespoons yeast
Cover and let sit for 15 minutes.
Add:
1/2 Tablespoon salt ( 1 1/2 teaspoons)
2 eggs - lightly beaten
5 cups flour - white or whole wheat (mixed)

Add flour 1/2 cup at a time - make a batter - beat until smooth. Gradually add the rest of the flour making a soft dough.

Shape into rolls. Put onto jelly-roll pan that has been sprayed with PAM.

Raise 20 - 45 mintutes.

Bake 375° for 15 minutes.

These take about an hour and a half to two hours. I made a dozen large rolls and some yummy cinnamon rolls.

Speaking of Cinnamon Rolls - here is recipe for really really really yummy, can't- stop -eating Cream Cheese Frosting.

Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined.

Gradually add 2 c. powdered sugar that has been sifted after measuring.
Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.

No softening the cream cheese (though you do have to plan ahead with the butter). No whipping to a certain point that occurs for all of ten seconds before it's ruined. The hardest part is not eating the frosting straight from the bowl by the spoonful.

Bread Making 101

Check out my bread making site - a work in progress - for my bread I make on a weekly basis.
www.thebreadsnob.blogspot.com