The eighth recipe I made from the Breads Section of The Modern Baker by Nick Malgieri, was the one for Elegant Dinner Rolls, on pages 86-87. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
The
recipe makes 12 rolls and the book gives directions for shaping and
sizing them in different ways. For this first time, I just stuck to the little round shape he describes in the main recipe.
Ingredients were: All-purpose flour, salt, yeast, sugar, water, egg,
and unsalted butter. The
instructions for making the dough included using a food processor, but I
don't care for that method, so I just did it all with a bowl, by hand
mixing with my large spatula, and a little bit of kneading before
plopping it in a buttered bowl for an hour or so rise. After the rise,
the dough was wonderful to work with while forming the rolls. They had
another rest on their baking pans for an additional hour, followed by
baking in the oven for 20 minutes.
Nice hot, lovely, delicious rolls.
Definitely a repeat.
If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Breads, with the blogroll here.
