Friday, December 31, 2010

Homemade rolls

I got a great bread book from my husband for Christmas. 
I love this book. 
It's The Complete Idiot's Guide To Easy Artisan Bread.
Just what I need !!
I found this recipe for soft dinner rolls.
They are amazing !!
I made these rolls to go with Italian beef.
The sandwiches were outstanding!!
Here's the recipe.

Soft dinner rolls by The Complete Idiots Guide To Easy Artisan Bread

11/2 cups all purpose flour
11/2 cups bread flour
1/3 cup sugar
21/2 tsp. yeast
11/2 tsp. salt
1/2 cup plus 2 TB. lukewarm whole milk
1/2 cup lukewarm water
6 TB. unsalted butter, melted
1 large egg

In a large bowl, stir together all-purpose flour, bread, flour, sugar, yeast and salt.  Stir in milk, water, melted butter and egg until completely combined.

Loosely cover with plastic wrap or a towel and let rise at room temperature for about 2 or 3 hours or until doubled in size and surface is covered with large bubbles.

Refrigerate for at least 3 hours or preferably overnight.

Preheat oven to 450 degrees.  Line a baking sheet with parchment paper.

On a lightly floured surface, divide dough into 12 equal portions.  Cup your hand over each piece of dough and roll into a ball.  Place balls on the baking sheet, equally spaced about 1 inch apart.  Brush rolls with egg wash (one egg beaten with 2 tablespoons water)  and let set for 30 minutes.

Brush rolls a second time with egg wash and bake for 25 to 30 minutes or until the rolls are a deep golden brown.  Serve warm or transfer to a cooling rack to cool completely. 

I let them cool and sliced them open for sandwiches, they were the perfect size. 
Enjoy !!

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