Baking Essentials Yummy Rustic Rolls Food

NO KNEAD CRUSTY ROLLS

Steps:

• In a large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.
• Cover with plastic wrap & let stand on counter top for 3 hours.
• After 3 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface. Using a scraper fold over about 12 times, adding enough flour so it doesn't stick (about 2 Tbsp).
• Using a scraper cut dough into 8 pieces. With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag.
• Place on parchment paper-lined baking sheet (not wax paper) & cover with a dish towel. Let stand at room temperature for 35 minutes. They will puff up but will not double in size.
• As soon as rolls are covered, start preheating oven to 450° F. Oven must be 450° so use an oven thermometer if possible.
• Bake for 25-30 minutes until golden brown. To re-crisp the next day, preheat the oven to 325° F and place the rolls directly on the oven rack for 10-12 minutes.

BAKING ESSENTIALS: YUMMY RUSTIC ROLLS

Steps:

• PREP/PREPARE
• I am using instant yeast with these rolls; therefore, there is no need to "proof" the yeast. If you do not have instant yeast then you can proof it by taking the warm water and sugar from this recipe, mixing them together and sprinkling on the yeast. If, after about 10 minutes the top of the water is foamy, add to the recipe. If, however, the water does not look foamy, your yeast is dead. Give it a proper burial and get some fresh yeast.
• This recipe can be made by kneading the dough by hand, or you can use a stand mixer fitted with an S-blade. We will be using a stand mixer; however, the process would be essentially the same if performed by hand. My Aunt Josephine always did her doughs by hand. She said it made them taste better... Hmmmm. I find that I tend to knead my doughs by hand when I am working out a problem. To be honest, kneading dough by hand is a very therapeutic to do. At least it is for me.
• Gather your ingredients (mise en place).
• Add 3 of the 4 cups of flour, plus the other dry ingredients to the bowl of a stand mixer and combine.
• Add all the wet ingredients, except the butter, to a separate bowl, or measuring cup, and whisk until combined.
• Place the mixer bowl into the stand stand mixer and fit with the dough hook. At this time add the softened butter to the flour mixture.
• Turn the mixer on low, and slowly add the liquid ingredients.
• You will probably have to stop and scrap down the sides of the bowl a few times before the ingredients are fully mixed.
• Add a tablespoon of the additional cup of flour at a time to the stand mixer.
• Stop when the dough begins climbing up the hook. You probably will not need all of the remaining flour.
• Place the dough on a clean, lightly floured surface, and knead, adding flour as needed to create and elastic ball of dough that is not sticky.
• Place a bit of oil into a bowl, I just use the bowl from the stand mixer, roll the dough to coat, then cover with a kitchen towel and place into a warm place until doubled in size.
• The rising process is affected by several factors; including the temperature of the surrounding air, and the health of your yeast. In my case it took about 60 minutes for the dough to double in size. No big deal; just keep an eye on it. And, if it more than doubles that is okay too.
• Punch the dough down and knead a few times on a lightly floured surface.
• Divide into about 15 balls and place them into a lightly oiled baking dish.
• Cover and place into a warm area until they rise and come together, about 30 minutes.
• About 15 minutes before they are ready, place a rack in the bottom position, and preheat the oven to 400f (205c).
• Place into the preheated oven and bake until they are golden brown, about 12 - 14 minutes.
• Before putting them into the oven, you can brush the tops with a bit of milk. You will not taste the milk; it is just to give them a browner exterior. I did not use any milk in this recipe.
• PLATE/PRESENT
• These are great with a dinner meal, or any meal for that matter. I like making for breakfast and stuffing them with scrambled eggs. Another reason I like to make them in the morning is that the smell of baking bread is a wonderful thing to wake up to. Enjoy.
• Keep the faith, and keep cooking.

BAKING ESSENTIALS: AWESOME YEAST ROLLS

Steps:

• 1. PREP/PREPARE
• 2. Warm the buttermilk and whole milk to about 105f (40c), this will help to activate the yeast while you are mixing the ingredients. If you go much higher, you can kill the yeast, and we do not want that to happen.
• 3. You can knead the dough by hand, but we will be using a stand mixer fitted with a dough hook.
• 4. Bake them... Or Freeze for Later If you want to make these ahead of time, you can get them to the step where you form them into the rolls (step 19), and instead of baking them... freeze them. Take them out of the freezer about 2 hours before you want to bake them and allow to thaw and rise. Then, pop them into the preheated oven, and there you go.
• 5. Instant versus Active Yeast The main difference between the two is that instant yeast does not require proofing, while active yeast does. So, if all you have is active yeast, you will need to take some of the warm milk, add the sugar, and stir in the yeast. Then wait about 15 minutes to make sure it starts foaming. With instant yeast just toss it in the recipe and keep going. If you are using active yeast and it does not foam, it is dead. Give it a proper burial and get some fresh yeast. Freezing yeast will put it on pause and extend its active lifespan long past the expiry date. Seal the yeast in an airtight container before freezing.
• 6. Temperature and Rise Time Yeast rises ideally at temperatures between 70f (21c) and 80f (26c). If your house is cool in the winter, then place the rolls somewhere a bit warmer; for example, the top of a fridge or in a warm (but turned off!) oven. If you put the dough on a heater to rise, insulate the bottom of the bowl with a few towels. If your house is very warm, the dough may rise quicker than expected. What I usually do is turn one of the ovens on for one minute, and then turn it off, and throw in the rolls to rise. That one minute gets the oven into the ideal temperature to get a maximum rise, in a minimum amount of time.
• 7. Can I raise the temp higher to get a faster rise? Actually, you can; however, you should not do this. Pumping up the temp will cause the rolls to rise faster but will weaken the structure to the point that they might collapse when baked. Stick to the ideal time and wait it out. Remember, baking is a lot about science. Follow the science and everything works out splendidly; do not follow the science at your own peril.
• 8. Gather your ingredients (mise en place).
• 9. Add the warm milk and buttermilk, the egg, yeast, salt, butter and sugar to the bowl of your food processer.
• 10. Use a whisk to combine all the ingredients.
• 11. Add 5 cups of the flour to the mixer (reserving the remaining cup).
• 12. Fit on the dough hook and begin on slow speed.
• 13. As the ingredients begin to come together, click up the speed by a notch.
• 14. Add a tablespoon or two of the reserved flour at a time, until the dough becomes smooth, and begins climbing up the dough hook. You will probably need to occasionally stop the mixer and scrape down the sides.
• 15. Chef's Note: The amount of flour needed is determined by many factors; just add a bit at a time, until the dough climbs the hook.
• 16. Remove from the stand mixer, place on a lightly floured surface, and knead a few times until smooth, then cut in half and form into 2 balls.
• 17. The dough should be slightly sticky, but not overly so. If it is really sticky, then work in a bit more flour, a tablespoon at a time, until it is smooth and elastic.
• 18. Rub the dough balls with a bit of non-flavored oil (grapeseed, vegetable), then tightly double wrap in cling wrap.
• 19. Stick in the refrigerator and allow them to rest from 24 to 48 hours.
• 20. Remove one of the half balls from the fridge, and roll portions into round 2 - 3-ounce balls. You should get from 12 - 14 rolls from each half.
• 21. Place them close together in a lightly buttered baking dish.
• 22. Place in a non-drafty corner of the kitchen, cover with a tea towel, and allow them to rise for 1 to 1.5 hours, or until they rise, and begin pushing together.
• 23. Place a rack in the middle position and preheat the oven to 375f (190c).
• 24. When the rolls have properly risen, place them into the preheated oven, and bake until nice and brown, about 15 - 18 minutes.
• 25. PLATE/PRESENT
• 26. Brush some butter on the hot rolls and serve immediately. Enjoy.
• 27. Keep the faith, and keep cooking.

THE ULTIMATE DINNER ROLLS RECIPE BY TASTY

Steps:

• In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
• Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
• In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it's done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn't rip, it's ready. Or, press a finger into the dough to see if it bounces back.
• Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
• Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
• Divide the dough into 16 equal balls, roughly the size of tangerines.
• Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
• Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
• Preheat the oven to 375˚F (190˚C).
• Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
• Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
• Enjoy!

RUSTIC DINNER ROLLS

Steps:

• Whisk water, yeast, and honey in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl.
• Add flours and mix on low speed with dough hook until chohesive dough is formed, about 3 minutes.
• Cover bowl with plastic wrap and let sit at room temperature 30 minutes.
• Remove plastic wrap and eveny sprinkle salf over dough.
• Knead on low speed 5 minutes. (If dough creeps up attachment, stop mixer and scrape down using well floured hands or greased spatula.).
• Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute.
• If dough is very sticky, add 1-2 tablespoon flour and continue mixing 1 minute.
• Lightly spray 2 quart bowl and with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap.
• Let dough rise in warm, draft-free place until doubled in size, about 1 hour.
• Fold dough over itself; rotated bowl quarter turn and fold again. Rotate bowl again and fold once more.
• repeat the entire "fold three times and rest for 30 minutes" step a second time.
• Cover with plastic wrap and let rise 30 minutes.
• Spray two 9-inch round cake pans with nonstick cooking spray and set aside.
• Transfer dough to floured work surface, sprinkle top with more flour.
• Using bench scraper cut dough in half and gently stretch each half into 16-inch cylinders.
• Divide each cylinder into quarters, then each quarter into 2 pieces (you should have 16 pieces total), and dust top of each piece with more flour.
• With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess and place in prepared cake pan.
• Arrange 8 dough pieces in each cake pan, placing 1 piece in middle and others around it making sure cut side faces up.
• Loosely cover pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes (dough is ready when it springs back slowly when pressed lightly with finger).
• Thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees.
• Remove plastic wrap from pans, spray rolls lightly with water, place in oven.
• Bake 10 minutes until tops of rolls are brown; remove from oven.
• Reduce oven temperture to 400 degrees; using kitchen towels or mitts, invert rolls from both pans onto rimmed baking sheet. When cool enough to handle, turn right side up, pull apart, and space evenly on a baking sheet.
• Continue to bake until rolls evelop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes; rotate baking sheet halfway through baking time. (partially baking in pans first helps to set their shape during rising but leave soft spots where they touch - transfering to baking sheet ensures finished rolls are golden and crisp all around).
• Transfer rolls to wire rack and cool to room temperature.