Friday, November 18, 2011



This recipe is just in time for Thanksgiving and could not be easier. The dough goes together in the stand mixer and only raises once. The rolls reheat very well, so you can even make them the day before Thanksgiving and just heat them up for the big dinner.
2 cups all purpose flour (divided) (see note)
1 envelope dry active yeast (I use 1 tablespoon)
2 tablespoons sugar
½ teaspoon salt
½ cup milk
¼ cup water
2 tablespoons butter

Mix ¾ cup flour, yeast, sugar and salt in the bowl of your stand mixer.  Heat the milk, water and butter in the microwave for about 30 seconds, or just until it is "baby bottle warm". Add it to the flour mixture and beat with mixer for 2 minutes.

Add another ¼ cup of flour and beat on high for another 2 minutes. Stir in enough of the remaining flour to make a soft dough. NOTE: This recipe calls for 2 cups flour (total), but it takes me 2½ cups. Since the moisture content of flour is always different (brand to brand and climate to climate), I suggest that you put in the 2 original cups of flour and then see how the dough looks. If it's still very sticky, add a little more flour.

Knead the dough (with dough hook or by hand) for about 8 minutes; at the end of 8 minutes, the dough should come away from the sides of the bowl cleanly.

Cover with plastic and let it rest for 10 minutes.  Divide dough into 12 pieces and shape into balls.  Place in greased cupcake pans. Mist the top of the rolls with vegetable spray and cover loosely with plastic. Let rise until double (this dough rises very quickly and it only took them 30 minutes to rise).

Bake at 375 for 16 to 20 minutes or until golden brown. Brush with butter when then come out of the pan. Serve hot.

NOTE: You can partially bake these (for about 10 minutes) just like brown and serve rolls. If you do that, I suggest you freeze them and then pop them into the oven to finish baking, just before dinner.
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