Friday, November 24, 2006

Soft Honey-Yogurt Rolls

Soft Honey-Yogurt Rolls

(I talked about this recipe here)

3 1/2 - 4 1/2 cups all-purpose flour
1 tablespoon active dry yeast
3 tablespoons honey
1 cup warm water
1 cup plain yogurt
1 tablespoon vegetable oil
1 1/2 teaspoons salt

In a large bowl, combine 1/2 cup flour, yeast, honey, and warm water. Stir well and let sit for 10 minutes, until slightly foamy.
Stir in yogurt, vegetable oil, salt and 2 cups of the remaining flour. Gradually stir in more flour as needed until you have a soft dough that sticks together and pulls away from the sides of the bowl (This can also be done in a stand mixer with the dough hook attached).
Turn out dough onto a lightly floured surface and knead, adding additional flour if necessary to prevent sticking, until dough is smooth and elastic - about 5 minutes (this can also be done in a stand mixer).
Place in a bowl, cover with plastic wrap or a clean dishtowel and let rise in warm place until doubled in size - about 1 hour.
Preheat oven to 375.
Line a baking sheet with parchment paper.
Turn risen dough out of bowl and onto a lightly floured surface. Gently deflate, pressing into a rectangle.
If you're making dinner rolls, divide dough into 16 even pieces with a board scraper, pizza cutter, or knife (10 pieces if you're making sandwich rolls).
Shape each piece into a round roll. To do this, take all the corners of one of the squarish pieces you just cut and pull them together, pinching them to create a seal. This will pull the rest of the dough “tight” across the top of your roll, giving you a smooth top.
Place on prepared baking sheet. Repeat with remaining dough.
Once all rolls have been formed, press down firmly on each one to flatten.
Cover with a clean dish towel and let rise for 25 minutes.
Bake at 375 for about 15 minutes (about 20 minutes for sandwich rolls), until rolls are deep golden on the top and the bottom.
Cool on a wire rack.

makes 16 dinner rolls or 10 sandwich rolls
source: Baking Bites
HUs: 3

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