These rolls are quite delightful. A nice soft crumb, butter enriched, sweetened slightly, and served with cinnamon butter. I use a KitchenAid mixer for this bread.
Ingredients
5 - 6 cups all-purpose flour (measure properly!)
1/4 cup sugar or 1/3 cup (if you like a sweeter bread)
2 tsp salt
2 tsp instant yeast or (1 pkt dry regular yeast 2 1/4 tsp)
4 tbsp butter, softened
1 1/2 cups whole milk
3 eggs
2-4 tbsp butter, softened
cinnamon butter recipe -below
Instructions
Please read the Tips and Tricks notes below.
Place 5 cups of all purpose flour in the mixer bowl. Add sugar (see notes), salt, and yeast. Stir together. Add 4 tbsp pieces of butter and blend into the flour into small pea pieces.
Scald milk. (This is optional; see note below)
Blend COOLED milk (instant yeast liquids-120-125F) or if using regular dry yeast (110f) with the eggs. (Or heat milk to temperature needed.)
Using the paddle on Level 1 slowly add the milk/egg mixture. Be sure and stop the machine and scrape edges so the mixture is incorporated well. Turn the mixer to Level 3 and blend together for 1-2 mins. The mass should be very wet and sticky.
Now measure out 1 cup of all-purpose flour. Attach the dough hook and sprinkle 2-3 tbsp of flour over the mass. Turn the machine to Level 2 and let the machine do the work! You will need to stop the machine and move the mass around so it kneads evenly. You may add more flour. Don't go crazy. Add a few tbsp at a time. Continue to knead that dough; as you do so the dough will cling as ball to the hook. The dough is done when you squeeze it in your hand and it doesn't stick. Be sure and check the entire ball--machines aren't perfect. If you see a lot of pebbly skin; keep going. This is about 5 -6 minutes of machine kneading. Don't go a long time.
Remove the dough and shape in a nice ball. Examine it; notice how soft and pliable it is? That is what you want. A rather soft dough.
Place in a lightly greased bowl and cover. Set aside in a draft-free warm-ish area of the kitchen.
When the dough has doubled in size, approximately; do the poke test. Place your fingers in the dough 1-2"- if the indents disappear quickly; it's not ready. Cover and wait 10 more mins. Then test again.
Now that it's ready, take the dough and punch down all the gasses. Using a rolling pin, roll out into a large rectangle, approximately 1" thick. I did mine a bit thinner as I wanted more servings.
Cut the dough using a pizza cutter or sharp knife and place on parchment paper or a lightly greased baking sheet. Cover with a clean cloth for the second rise. (Typically this takes 20 minutes.) Do that poke test again.
While the rise completes preheat oven to 375F.
Very lightly butter the rolls and place baking sheet in middle oven rack. Bake approximately 9-14 minutes depending on the size. Remove and place on a cooling rack. Serve with cinnamon butter.
Susie's Tips and Tricks
If you are new to bread making and need some real insights into what the heck you are doing-please watch this https://m.facebook.com/video.php/?video_id=10157783893238332. Sorry, it's so long, but it's full of good information. One day I'll do another. Haha.
Measure flour by using a spoon and placing in the measuring cup. Don't scoop with the measuring cup! You will have too much flour. Resulting in heavy dense crumbly bread. It should be noted that bread flour can be substituted here; it has higher gluten and gives a slightly better rise and crust. Avoid adding more flour. A tacky dough is okay.
Yeast. You don't need to proof new yeast. Instant or regular. You can just toss them in with the dry ingredients. Trust me; King Arthur's and America's Test Kitchen know their stuff. If it's old? I'd test. Note that instant yeast has a higher temp. Tap water is around 132F Don't guess; use a thermometer.
Sugar. Use white granulated in this recipe. If you like a more restaurant style aka sweet recipe I'd bump the sugar to 1/3 cup as noted above.
Milk. This recipe calls for whole milk. You can use 2% but realize the roll may be a bit lean. Fat can be good. Scalding milk? It's a simple process of denaturing the proteins. This helps the rolls have slightly better rise. You don't have to do it. I don't think it's absolutely necessary. If you did; you would place milk in a pot and bring to 180F. Then cool. You must have the liquid at the temperature that allows your yeast to bloom; either 110F (regular dry yeast) or 125F (instant).
Machine kneading should be done on Level 2 per the manufacturer. It does a much quicker job than by hand. That said, you will need to stop the machine and move the dough around to get a cohesive well-developed mass. Do that squeeze test.
Be aware breads that have a decent amount of sugar take longer to rise, location and such matter. They also have a greater likelihood of browning quickly. If your oven is running hot be sure and lower the temperature. It's good to have an oven thermometer.
Cinnamon butter
1/2 cup softened butter
Pinch salt (if using unsalted butter)
2-4 tbsp honey (optional)
1/2 cup powdered sugar (sifted)
1/2 tsp cinnamon powder
Blend all together with a hand mixer. If you want it thinner you could add a bit of water or milk. Adjust the seasoning as you desire.
Store in fridge, if using beyond 2 days.
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