Most of the bread the comes out of my oven is sourdough, baked into boules and eaten by the slice. I occasionally make traditional yeasted loaves in pans, but not very often. I’m really partial to the crusty artisan type bread, it’s my preferred type of bread for almost every instance.
There are occasions however when you want a soft roll, for holiday meals, for hamburgers and hotdogs and for the occasional egg sandwich. On these occasions I make a soft dough enhanced with buttermilk, butter, eggs and a little sugar then I shape it according to it’s final purpose. I always get rave reviews with this dough whatever I make with it.
This is a very versatile recipe, you can use milk or buttermilk (I always use buttermilk since I have lots from making butter) you can add whole wheat flour to make wheat rolls and you can shape them any way you like. I use it for hamburger buns, hot dog buns, mini burgers, as rolls for holidays, for cinnamon rolls and other sweet breads. You can even use this dough to make pigs in a blanket.
BASIC ROLL DOUGH
1 cup milk or buttermilk
1/3 cup butter
1/4 cup sugar
3/4 teaspoon salt
2 beaten eggs
4 1/4 -4 43/4 cups of flour
1 packet of yeast
In a large bowl, mix 2 cups of flour and yeast. In medium saucepan, heat buttermilk, sugar, butter and salt just till butter starts to melt (120-130 degrees). Add milk mixture to dry mixture along with eggs. Mix until flour is incorporated, then beat on high speed for 3 minutes.
Mix in as much remaining flour as possible, but you want the dough to be a fairly soft. Knead for 4-5 minutes until dough is smooth and elastic. Shape the dough into a ball and place in oiled bowl. Let raise in warm place till double, about 1 hour.
Turn dough out onto counter and divide into the size of dough balls needed for whatever final bread you’re making. Shape dough into desired rolls and place on baking sheets or pans. Cover and let rise in warm place till nearly double in size, about 45 minutes to one hour.
Bake in 375 degree oven until golden on top, will be about 12-15 minutes for rolls, 15-20 minutes for cinnamon rolls, 15-17 minutes for hamburger buns, etc.
I’ll be making a lot of this dough during this holiday season. Mr Chiots can hardly wait for holiday bread stuffed with cranberries and apples.
Do you have a special roll recipe that you use for a variety of breads?
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