Dark And Soft Restaurant Dinner Rolls Food

DARK AND SOFT RESTAURANT DINNER ROLLS

Steps:

• To prepare the dough: In large bowl, combine 1 1/2 cups of the bread flour, the cocoa powder and yeast.
• In medium saucepan, heat and stir water, orange juice, honey, the 1/4 cup butter, sugar and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts.
• Add water mixture to flour mixture.
• Beat with an electric mixture on low to medium speed for 30 seconds, scraping sides of bowl constantly.
• Beat on high speed for 3 minutes.
• Using a wooden spoon, stir in whole wheat flour and as much of the remaining bread flour as you can.
• Turn dough out on a lightly floured surface.
• Knead in enough remaining bread flour to make smooth, elastic, and moderately soft dough (3-5 minutes total).
• Shape into a ball.
• Place in a lightly greased bowl, turning once to grease surface.
• Cover, let rise in a warm place until double in size (about 2 hours).
• To shape the rolls: Punch down dough.
• Turn dough out onto a lightly floured surface.
• Divide into nine or 10 portions.
• Cover and let rest for 10 minutes.
• Meanwhile, lightly grease a large baking sheet; set aside.
• Gently pull each portion into a 5x2-inch oval roll, tucking edges under to make smooth tops.
• Place on prepared baking sheet.
• Brush rolls with melted butter.
• Using a knife, make three diagonal cuts in the top of each roll.
• Cover; let rise until nearly double in size (1 1/2 to 2 hours).
• Preheat oven to 350 degrees F.
• To bake the rolls, uncover rolls.
• Bake for 20-25 minutes or until roll bottoms are lightly browned (or until an instant-read thermometer inserted into the center of roll registers 200 degrees F).
• Immediately transfer rolls to a wire rack.
• Serve warm or at room temperature.
• Makes 9 or 10 large rolls.

DARK AND SOFT DINNER ROLLS

Steps:

• Combine all of the dough ingredients in the bucket of a bread machine, or in an electric mixer. If you are using instant yeast, just mix. If you are using regular yeast, warm the milk, water and honey or honey/molasses and "proof" with the yeast (let the yeast wake up and get all bubbly- about 5 mins).
• Mix and knead until you've formed a smooth, slightly sticky dough. It's a sticky dough and a bit messy at first, but just keep at it, flouring your hands and trying not to add too much additional flour to the dough; eventually it'll smooth out.
• Let the dough rise in the bowl covered with a kitchen towel (or bucket of the bread machine) for 1 hour. It may not have doubled in size, but should be just a bit puffy.
• Punch down and either shape into 10 small loaves and place on a slightly oiled cookie sheet or into 24 small balls in a muffin pan.
• Cover with a kitchen towel and place in a warm place for about 2 hours. They may not have doubled in size, but will appear puffy.
• Bake the rolls in a preheated 350°F oven for about 25 minutes, or until lightly browned.
• Remove from oven and cool on a rack (if made in a muffin pan, remove from the cups as soon as possible and cool on rack).