60-Minute Rolls
This recipe I've adapted from a Kitchen-aid recipe I've been using for 30 years. These rolls are awesome when you need something quick. They don't have the flavor of an artisan bread that has time to develop flavor but they are still delicious and super quick and easy to make.
Recipe:
3 1/2-4 C flour (2 C hard wheat flour, 1 1/2-2 C bread flour)
1 Tbs raw wheat germ
3 Tbs sugar or honey
1 tsp salt
5 tsp instant yeast
1 C milk
1/2 C water
1/4 C butter
Put last three ingredients together in a saucepan and heat on low to between 120°F-130°F (butter does not need to melt). Combine 2 C flour and the rest of the dry ingredients in mixer bowl. Slowly pour liquid into flour while mixing. Add more flour as needed to create a soft dough. Knead 5 minute by hand. Place in oiled bowl, cover and put in warm oven for 15 minutes. Divide into 24 equal pieces and shape into balls. Place in greased muffin cups and with a scissors, make one cut or a crisscross cut in the top of each ball of dough. Cover with cloth, place in warm oven again for 10 minutes. Remove, preheat oven to 425°F, and bake rolls 8-12 minutes.
Recipe:
3 1/2-4 C flour (2 C hard wheat flour, 1 1/2-2 C bread flour)
1 Tbs raw wheat germ
3 Tbs sugar or honey
1 tsp salt
5 tsp instant yeast
1 C milk
1/2 C water
1/4 C butter
Put last three ingredients together in a saucepan and heat on low to between 120°F-130°F (butter does not need to melt). Combine 2 C flour and the rest of the dry ingredients in mixer bowl. Slowly pour liquid into flour while mixing. Add more flour as needed to create a soft dough. Knead 5 minute by hand. Place in oiled bowl, cover and put in warm oven for 15 minutes. Divide into 24 equal pieces and shape into balls. Place in greased muffin cups and with a scissors, make one cut or a crisscross cut in the top of each ball of dough. Cover with cloth, place in warm oven again for 10 minutes. Remove, preheat oven to 425°F, and bake rolls 8-12 minutes.
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