I now use THIS RECIPE for the Best Hamburger Buns and I keep the soft french bread rolls available to serve with dinner.
I made these rolls yesterday in preparation for some hamburgers for dinner. Sometimes I make my own bread and sometimes I don’t. Sometimes, time is limited and I buy them from the store. Gasp! In my former city girl life, I couldn’t imagine ever making my own hamburger rolls. What? Why in the heck would I do that when I can buy perfectly good rolls at the store on my way home from work after a 10 hour day, while wearing uncomfortable high heels? There was really NO way I was going to be making any bread in that former life of mine.
Yesterday though, I had a little time in the morning as my husband made breakfast and I felt a little spoiled. Yay husband! He has real talent in the short order grill type breakfasts and it is always wonderful to watch in action with that spatula! We grow our own organic potatoes and he loves making hash browns from them. I say, “yes please!”
Anyway, back to these rolls. I really do love them. They are so soft they almost melt in your mouth. I love to make a variety of things with them to include hot and cold sandwiches and I am also fond of devouring them with butter and homemade crabapple jelly. I will save the jelly for another post. That’s another thing I never-ever pictured myself making in the big city, partly because it was so hot where I lived, nothing grew!
I make these rolls in double batches and after they’ve cooled completely, I freeze a portion for another meal. I am very fond of making double for the trouble and then freezing things to make life easier on those busy days where I am wrangling cattle, chasing my 2 year old, and learning how to blog! The learning curve is quite something. A bit overwhelming actually. Smile!
P.S. My picture game needs so much work photo bootcamp may be in order. The learning curve is crazy high on this part. Bare with me. It will improve. I promise.
- 1 1/2 C. Warm Water (110 degrees is optimal to bloom yeast. Too cool and it won’t bloom. Too hot and it won’t bloom.)
- 1 TBSP of Active Yeast
- Pinch of Sugar, Plus 2 TBSP White Granulated Sugar
- 2 TBSP Canola Oil
- 4 C. of All Purpose Flour (You might require more or less depending on your geographical location/elevation and moisture levels. See below Instructions for more.)
- Place your yeast in a mixing bowl. (I use a Kitchenmaid Mixer.) Warm water to 110 degrees. (I use a thermometer to ensure temperature.) Pour water into the bowl with the yeast. Add a pinch of sugar. (Yeast loves sugar!)
- Allow the yeast/water/sugar mixture to bloom for about five minutes.
- I use the five minutes to gather all my other ingredients and get my rising bowl greased and ready.
- After the yeast blooms, add the other 2 TBSPs of sugar, canola oil, and 2 C. of flour (Plus the optional 1/4 C. Whole Wheat Flour if you will be using these rolls for hamburger buns/sandwich rolls-The whole wheat gives the roll more structure). Using the dough hook attachment (or by hand) combine all the ingredients together on slow. You will start to see the dough come together but it will be very sticky. Continue to add flour in small increments to the bowl and allow the dough hook to mix the ingredients. Watch your mixture carefully. You will know you’ve added enough flour when your dough pulls away from the bowl and is slightly tacky, but not so sticky that it clings to your fingers if you press some of the dough together. If there is too much flour added, the dough will be a solid mass and your rolls won’t be soft and fluffy. Avoid too much flour.
- Allow the dough to knead using the dough hook (or by hand) for 2-3 minutes. Turn the dough out into a greased bowl. (I like to use glass so I can see the dough when it’s doubled) Turn the dough once or twice in the bowl. Cover the bowl with greased clear plastic wrap. Place in a warm place.
- Dough, ultimately needs humidity and warmth to rise. I live in a dry climate so I dampen a cotton cloth potholder or a hand towel with water and heat up. I then place the cloth under my bowl and the dough rises nicely. I also use this method after I make the rolls and allow them to rise the second time. I just place the hot dampened cloth under the cookie sheet.
- After an hour, punch down the dough and knead it for a minute in the bowl. Break off small pieces about 2-3 inches in diameter and roll into balls on a greased counter. I use these rolls for dinner rolls, hot sandwiches, and cold sandwiches. The yeast will cause them to rise significantly again so 2-3 inches will create a nice size.
- Place the rolled balls onto a greased or silpat lined cookie sheet. I have tried it both ways and the silpat works the best for me. I also use a cookie sheet without any sides. I think the rolls obtain better coloring without the sides on the cookie sheet.
- Cover the rolls lightly with greased plastic wrap. (If you cover too tightly, your rolls will only rise to be squished by the plastic wrap, resulting in large flat rolls.) Place in a warm place for approximately 45-60 minutes for the second rise.
- Preheat oven to 400 degrees.
- After the rolls have risen, remove the plastic wrap very carefully and with a delicate touch. I once took it off too quickly and my rolls deflated.
- Place the cookie sheet in the middle of the preheated oven and bake for 12-14 minutes. My oven takes 13 minutes for the first sheet and 12 for each subsequent sheet. (Not sure why except maybe the oven holds more heat the longer it is on.)
Recipe adapted from Mel’s Kitchen Cafe.
Soft French Bread Rolls-Big Sky Farmhouse 1/24/17
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