Rustic Dinner Rolls Food

CLASSIC DINNER ROLLS

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

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.