Melinda’s Dinner Rolls
1 ½ cups water
1 TBS yeast
¾ TBS Malt
¾ TBS Honey
1 Tea Salt
4-6 cups of flour
1. Add water to mixer. Add in Malt and Honey. Mix together to dissolve
2. Add Yeast and let proof.
3. Add one cup of flour and mix well.
4. Add salt and remaining flour one cup at a time. Mix together slowly.
5. Continue to mix until dough pulls away from bowl. Add more flour if needed.
6. Remove dough from mixer.
7. Spray a large cookie sheet with pam.
8. Butter hand and grab dough. Pinch off dough into hand (about a handful) and shape into rolls.
9. Put roll dough on cookie sheet. You should fill the cookie sheet and get about sixteen rolls.
10. Let rise for about 15 min or until the become the size you want.
11. Bake until golden brown (about 15-20 min) in 350 degree oven.
12. Butter top of rolls after baking.
I am learning quite quickly that I am a visual, hands on learner. I read the recipe several times before I began mixing anything because after reading last week it seems to be imperative to follow the directions. Both Melinda and Ben say that once I get the hang of bread making things will begin to feel more comfortable. In the mean time it’s nice to have them close so I can continue to ask questions. When the recipe says “warm water” how warm is warm? Warm for me may be hot for you. This was tricky for me to understand and I think this is where I have had trouble in the past. Killing the yeast with water that is just too hot. Anyway, it was great to have Melinda available to ask questions and I think I now understand what “warm water” feels like. The recipe calls for 4 to 6 cups of flour and that I should stop adding flour when the dough is sticky to the touch and pulls away from the bowl. I followed all of the instruction but I think I may have added too much flour because the dough was pretty tough, not springy. Also, Melinda thinks that I mixed it for too long and broke up the glutton ribbons because they were pretty dense. Her rolls are always super light and fluffy so I will remember to mix less next time I make them. These rolls do not need to rise for very long, which was good because I was pretty anxious to see if I had been at all successful.
Much to my delight they were pretty good and everybody ate them. I was a bit disappointed at how dense they were but I think that can be a quick fix. Melinda also thought that I added a bit too much flour and that the recipe is not an exact measurement for the flour. I guess it all depends upon how old the yeast is, the humidity and the temperature of the water. I found it helpful when Melinda, a seasoned baker, could help me deconstruct my process and help me discover how to change my process for the next batch of rolls.
Overall, this was a successful baking project.