Sixty Minute Rolls
Submitted by janiebakes on November 18, 2004 at 12:02 pm

DESCRIPTION
Sixty Minute Rolls

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This recipe came to me from a King Arthur cooking class held in Charlotte, NC. It is my youngest son's favorite bread. Yeasty, a little sweet and very soft, it might become your favorite too.

"These rolls can really be made in just about 60 minutes. The key to success with dinner rolls is to remember that a soft roll requires a soft dough. Don't be afraid to double this recipe. It's a true baker's recipe and everything can be increased by the same proportions"

2 packets active dry yeast or one ounce fresh yeast
1/2 cup warm water (95 degrees)
1 teaspoon sugar
1/2 cup King Arthur Unbleached AP flour
1 cup milk scalded
1 teaspoon salt
1/4 butter
1/3 cup sugar
1 egg lightly beaten
4 to five cups King Arthur AP flour
egg yolk beaten with 1 Tablespoon water

In a small bowl or 2 cup measure combine the warm water,yeast, 1 teaspoon sugar and 1/2 cup flour. Cover with plastic wrap and a clean towel and set aside until bubbly and very active, about 10 to 15 minutes.
Meanwhile, scald the milk. Pour immediately into a large bowl and add the butter, sugar,salt,and beaten egg. Stir to melt the butter. When the mixture is lukewarm, add the yeast mixture and mix together.
Add flour, one cup at a time, mixing until the dough comes cleanly away from the sides of the bowl. Turn the dough out onto a lightly floured counter and scrape out the bowl. Lightly oil the bowl and set aside.
Knead the dough, using only enough flour to keep the dough from sticking to your hands and the counter. The dough should be soft and pliable, but not sticky. (The secret to a soft dinner roll is a soft dough)
Place the dough into the oiled bowl, turning to oil all surfaces and cover with plastic wrap and a clean towel. Let sit in a warm place for about 15 to 20 minutes.

Preheat oven to 375 degrees F. Punch down and round into a ball. Shape 2 ounce pieces (about the size of a jumbo egg) of dough into desired shapes. Place on a greased baking sheet, about 2 inches apart. Cover with plastic wrap and a clean towel and let rise, in a warm place until for 15 or 20 minutes or until doubled.
Brush the tops of the rolls with the egg yolk beaten with 1 Tablespoon of water. Bake at 375 for 15 to 18 minutes, or until done. Remove from pan and place into a napkin lined bread basket

I have found this dough to be a little too wet. This can be remedied by adding more flour. However, that makes too much dough to mix in my 14 cup FP. Instead I use instant yeast and leave out the 1/2 cup warm water, the 1/c flour and the 1 teaspoon of sugar used in proofing the yeast. So all the dry ingredients go into the FP and while the machine is running I add the beaten egg and just enough milk to form a soft dough. I don't scald the milk, just heat it to room temperature in the microwave. It takes 30 seconds or less to heat. I also use just plastic wrap to cover the dough and the rolls, no need to add a towel. I find it funny that this recipe and many others specify a clean towel. As if they didn't tell us to use a clean towel, we might use a dirty old rag.