Suzi's Blog

Soft Barbeque Rolls by Stephen Schmidt

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A long time ago, our friend Stephen Schmidt gave us the recipe for these barbeque rolls. Yes, they are softer than Charmin. No, they do not have to be used with barbeque. Oh, with pulled pork and sauce? You’d think you were in the The Carolinas or maybe Texas Hill Country. But really, these wonderful rolls are the only ones you’ll ever need. Breakfast, lunch, dinner and snack. Hungry at 2AM watching Seinfeld reruns? Heat one of these up, add some butter plus honey or jam, and even that Seinfeld show is finally going to make sense.

You will have different rolls in your eating career. You will never, ever have anything better.

Soft Barbeque Rolls

Yield: 24 rolls serving 8 to 10 people

Ingredients:

  • 1                  Cup lukewarm water
  • 2                  Packets active dry yeast
  • 8                  Tablespoons (1 stick) unsalted butter
  • 1                  Cup milk
  • 2                  Large eggs, at room temperature
  • 1/3               Cup sugar
  • 1                  Tablespoon salt
  • 6                  Cups all-purpose flour, just a bit more for kneading

Preparation:

Pour water into a large mixing bowl and sprinkle yeast over the top.  Set aside 5 minutes to allow yeast to dissolve.

In the meantime, melt butter in a small saucepan over low heat.  Remove from heat and stir in milk.  Mixture should be lukewarm; if necessary return to heat briefly.  Pour into yeast.

Add eggs, sugar, and salt and beat well.  Add 4 cups of the flour and stir briskly until mixture is smooth and begins to come away from the sides of the bowl.  Work in the remaining 2 cups of flour.  Let stand 3 minutes, then turn out onto an unfloured work surface.  Using a rubber spatula or metal pasty scraper, slap dough back and forth until it begins to gather into a ball.  Flour hands and knead dough lightly for 1 minute, reflouring hands as necessary.  Dough will remain extremely soft and sticky.

Scrape any dried doth out of the mixing bowl. Place dough in bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 to 1 ½ hours

Brush a 9 X 13-inch baking pan with 2 tablespoons soft or melted butter.  Turn dough out onto a lightly floured work surface and roll into a wide log.  Divide the log into four pieces, then cut each into 6 strips.  Roll the strips between your hands into 24 balls, tossing each onto a lightly floured work surface as it is formed.  Lightly dredge balls in flour.  Arrange rolls in six rows of four each in the pan.  Drape loosely with a sheet of plastic wrap and let rise until almost doubled, about 45 minutes.  Bake at 375 degrees for 25 to 35 minutes, or until lightly browned.  Turn out of pan, then reinvert onto a plate or, if you are not serving at once, a rack.

Source: Stephen Schmidt

Photo Information: Canon T2i, 18-55MM Macro Lens, F/2.8 for 100th second at IS0 2000

Best Dinner Rolls for Thanksgiving: White Bread 101

dinner rolls

“Rolls?” I smiled. Hopefully. Pleadingly.

“Yes,” Suzen said. “Not for you,” she emphasized.

“But, but, I want rolls. Comfort food.”

“These are for Rian. For his dinner party.” Suzen apparently had contracted her services out.

“Oh,” I said with a long face. The aromatic gems were just out of the oven and they smelled so good and there a plate of butter just inches away.

“Touch them, and you really will be left-handed.” She had her back turned to me but we’ve been married for twenty-five years. And, she is not a slow learner.

I walked away, crushed again.

“Your batch is in the oven,” she reassured me.

I love days like this where I do not have to beg outright. My knees really bother me getting up and down.

Dinner rolls are a treat, even a treasure, that now many of us rarely have at our meals. Yes, there are those cardboard containers in the refrigerator that have manufactured “rolls” ready to warm up. What I remember, what I relish, are homemade rolls.

Suzen’s source for her dinner rolls is impeccable: The Baker’s Companion from King Arthur Flour. King Arthur Flour creates resources that every baker comes to value. It’s just better flour. Once you’ve used it, you don’t go back. And the book, The Baker’s Companion, is filled with recipes that make the best possible use of this resource.

So this recipe, White Bread 101, is really a terrific understatement. This ain’t Wonder Bread. This is white bread that is so yummy, so rich, that you can finally understand why people love bread, not just consume it. That flavor is certainly due, in part, to the special combination of ingredients here: nonfat dry milk and potato flour. Trust this recipe.

The recipe below is for a loaf. For dinner rolls, before the second rise, cut the dough into 2-ounce pieces, place into a well-buttered 8″ cake pan, allow to rise, and bake away. Hot rolls served with cold butter and warm honey can prove to be addicting. They are a “side dish” that actually become a lovely focal point for your meal.

For a holiday meal, like say Thanksgiving, dinner rolls are a must. I know, you’re having stuffing, too. That’s why it’s called a holiday!

White Bread 101

Yield: 1 loaf or about 8-10 rolls

Ingredients:

  • 3 cups (12 ¾ ounces) unbleached all-purpose flour
  • 2 teaspoons instant yeast
  • 1 ¼ teaspoons slat
  • 3 tablespoons (1 ¼ ounces) sugar
  • 4 tablespoons (2 ounces) butter
  • ¼ cup (1 ¼ ounces) nonfat dry milk
  • ¼ cup (1 ½ ounces) potato flour, or ½ cup (3/4 ounce) potato flakes
  • 1 ⅛ cups (9 ounces) lukewarm water

Preparation:

Combine all the ingredient and mix, and knead them together — by hand, mixer, or bead machine — until you’ve made a soft, smooth dough. Adjust the dough’s consistency with additional flour or water as needed; but remember, the more  flour you add while you are kneading, the heavier and drier your final loaf will be. Cover and the dough rise for 1 hour, until is puffy (though not necessarily doubled in bulk).

Transfer the dough to a lightly greased work surface and shape into an 8-inch log. {Or cut into rolls at this point!]. Transfer the log to a lightly greased 8 ½ X 4 ½ -inch loaf pan, cover the pan (a proof cover works well her), and let the bread rise until the outer edge has risen about 1 inch over the rim of the pan, about 1 hour.

Preheat the oven to 350⁰F.

Uncover the pan and bake the bread for 35 to 40 minutes, tenting it light with aluminum foil for the final 10 –t 15 minute if it appears to be browning too quickly.

Remove the bread from the over, take it out of the pan, and place in on a wire rack to cool completely. After 15 minutes, brush it with butter, if desired to generate a soft crust.

Source: The Baker’s Companion