Six weeks until the end of 2016.
When did that even happen, am I right?
I honestly don’t know how this year just flew by. One minute it was super-duper hot and then all of a sudden it was winter and now summer has started to show its face again thus ending the loop. At the beginning of this year I made a resolution that I would publish a post for every month of the year hence 12 posts in total. I’m still 2 posts behind after this one but 6 weeks might just be enough time to come up with 2 more.
Anyway, so I came across this recipe on a video showing the process. It looked easy and like something I would like to make so I tried it out. Here’s a link to the recipe
My life totally changed when I got this awesome mixer. Because really, who wants to knead dough by hand and waste all that time?
The rolls turned out great. Beautiful and soft, like a cross between a scone and those hard crunchy dinner rolls. But these were even better. And they tasted sooo good with jam. Too bad I didn’t have clotted cream. Or whatever that delicious thing is that they serve with scones.
2 cups warm milk
2 tablespoons instant dry yeast
1/4 cup granulated sugar
2 teaspoons salt
6 tablespoons butter, softened
2 large eggs
6 cups all-purpose flour
1 tablespoon butter, melted
- Combine warm milk, yeast, sugar, salt, butter and eggs in the bowl of a stand mixer.
- Add in 5 1/2 cups of flour. Using a dough hook, turn the mixer on at low speed. Once the flour starts to incorporate into the dough, increase the speed to medium. Slowly add the remaining ½ cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency.
- Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
- Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet. Cover and let rise for 1 hour.
- Preheat oven to 170 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned. Remove rolls from oven and brush with melted butter.
- Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.