The boys asked me to keep it in the rotation:@)
This batch was a tad over-proofed (rose a bit too much).
My tip: Sometimes keeping an eye on the dough is a better idea then setting a timer...
I used a rolling pin and pizza cutter to cut them out.
My ultimate goal is to find a recipe where the dough can be frozen
while still producing amazing, fluffy rolls!
Any and all suggestions are welcome:@)
Pull-Apart Rolls-from Elsa Cooks
2 1/4 tsp yeast
1 C warm water
pinch of sugar
1/4 C melted butter, plus more to brush tops with
2 C plus 1 1/2 C bread flour-I used A/P
2 Tblsp sugar
1 tsp salt
optional flavors: 1/2 tsp oregano, 1/2 tsp thyme, 1/4 tsp dill
- In mixer bowl combine yeast, water and pinch of sugar, leave for a couple minutes to activate.
- Attach dough hook and add butter, 2 C flour, 2 Tblsp of sugar, and any herb you are using.
- Mix on 2 and once it starts to come together add remaining flour in 1/2 C increments, you might need less, maybe more-just watch until it begins to come together. Let knead for several minutes.
- Once done cover with plastic or towel (I use a plate) and let rise in a warm place an hour or until double.
- Roll out into a circle on lightly floured surface. cut into six even pieces, then cut each wedge into six more pieces-a total of 36.
- Shape each piece into a ball and add three to each space of a greased muffin pan-I used Bakers Joy.
- Cover and let rise for 1 hour or until double in size-I suggest watching the size...
- Brush with melted butter and bake at 400 for 15-20 minutes.
- Remove from pan and cool on wire rack.
