I needed a roll recipe that could be made and eaten within two hours, the usual window for a cooking class at Wiess College. This one uses hand kneading and quick rise yeast.
Takes 2 hours to make.
- 4 Cups Gold Medal unbleached flour
- 1/2-1 cup additional flour for kneading
- 1 teaspoon salt
- 2 packages Rapid Rise Fleishman’s dry yeast
- 1/2 Cup 115°F degree water
- 2 teaspoons sugar, to proof
- 1/2 Cup sugar
- 1/2 Cup oleo
- 3/4 Cup milk
- 2 beaten eggs
- Spray oil to grease bowls, pans
- Parchment paper to line baking pans
- Plastic wrap or lightweight kitchen cloths, dampened
Stir together 4 cups flour and salt in a large bowl.
Run tap water to reach 115°F degrees or microwave water 1.5 minutes on high in microwave. Dissolve Rapid Rise yeast and 2 tsp. sugar in water in a 2 cup or larger glass or metal bowl and set aside to “proof” (bubble up to twice it’s original size).
Place oleo, milk and 1/2 cup of sugar in a microwave safe bowl. Cook on half power for 2-1/2 minutes, then stir. Cook on high for 2 minutes more. Stir. Set aside hot liquid mixture to cool.
Using a fork, break the yolks of the eggs, then stir 20 times. Add the beaten eggs to the “proven” yeast. The yeast bubbles will dissolve down with stirred or when ingredients are added, this is okay.
Prepare a kneading surface by scattering 1/2 cup flour across it. Spray a large bowl with Pam.
Add the yeast/egg mixture to the flour and stir 20 times. Add hot liquids and begin kneading in the bowl. Turn the sticky mess onto the kneading surface and begin punching down and folding over to continue kneading. Add a little more flour as needed to prevent it sticking to everything. Knead 7-8 minutes.
Place the lump of dough into the large greased bowl. Spray more oil over the top of the dough lump. Cover bowl loosely with plastic wrap or a damp cloth or plastic wrap. Let dough rise 45 minutes.
Line a cookie sheet or baking pan with parchment paper. For light brown rolls, use a flat cookie sheet, for cream colored rolls, use a baking dish with high sides.
Grab a half-handful of dough and place it on the parchment lined cookie sheet. Continue laying the rolls on the sheet, about 1/2-1 inch apart. Spray lightly with oil and cover with previous plastic wrap or damp towel.
Let rolls rise 45 minutes. Pre-heat oven to 375°F during this last rising.
Bake 12-15 minutes at 375°F
Makes 24 large rolls.
Carlyn Foshee Chatfield