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CategoryRecipes CategoryRecipesThanksgiving | CategoryRecipesBread CategoryRecipesThanksgiving |
Fluffy Dinner Rolls
Serves: 15
- From America's Test Kitchen
Ingredients
- 1 1/2 cups whole milk
- 1/3 cup honey
- 4 tablespoons vegetable shortening
- 3 tablespoons unsalted butter
- 1 large egg, plus 1 egg for the egg wash
- 5-5 1/2 cups all-purpose flour
- 2 1/4 teaspoons (1 packet) rapid-rise yeast
- 2 teaspoons salt
Instructions
- Microwave the milk, honey, shortening, and butter together in a 4 cup glass measuring cup until the butter and shortening are mostly melted, about 2 minutes. Whisk to melt any remaining pieces of butter or shortening, then set aside to cool until just warm. (110 degrees). Whisk in the egg.
- Combine 5 cups flour, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 2 minutes.
- Increase the speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes. If, after 4 minutes, more flour is needed, add the remaining 1/2 cup flour, 2 tablespoons at a time until the dough clears the sides of the bowl but sticks to the bottom.
- Turn the dough out onto a lightly floured work surface and knead by hand to form a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover with greased plastic wrap. Let rise in a a warm place until doubled in size, 1 to 1 1/2 hours.
- Line a 13x9 baking dish with a foil sling (2 pieces of foil covering all sides of the pan) and grease the foil. Turn the dough out onto a clean work surface and, using your hands, stretch it into an even 15-inch log. Cut the log into 15 equal pieces and cover with greased plastic wrap. Working with one piece of dough at a time (keep the remaining pieces covered), round the dough into smooth taut rolls and arrange them in the prepared baking dish.
- Lightly press on the rolls so they just touch each other. Mist the rolls with vegetable oil spray, cover loosely with plastic wrap, and let rise in a warm place until nearly doubled in size and the dough barely springs back when poked. 45-75 minutes.
- Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Beat the remaining egg with 1 tablespoon water and brush the rolls gently with the egg mixture, then spray lightly with water. Bake the rolls until deep golden brown, 25-30 minutes, rotating the pan halfway through baking. Let the rolls cool in the pan for 10 minutes, then remove them from the pan using the foil and serve warm.