Honey Coated Dinner Rolls

Honey Coated Dinner Rolls.

( Recipe Courtesy …   Julissa  Roberts webpage.)

 

1-1/2 cups :  Milk

2-1/4 tsp. :  instant or active dry yeast

 1/4 cup :  vegetable oil

2 Tbsp  :   unsalted butter

 1/4 cup  :  granulated sugar ( 50 grams )

 5-1/4 cups  :   bread flour

 1-1/4 tsp. :   salt

 1 :  egg

 

 Make the dough: 

 In a small pan, heat the milk until Luke warm. Remove from the heat and whisk in the yeast until it dissolves. Add the oil and butter—the butter may begin to melt, but it’s OK if it doesn’t melt completely—and then whisk in the sugar. Let rest until the yeast just begins to float to the surface, about 5 minutes.

In a big bowl …combine the flour, salt, and egg. Add the yeast mixture and mix on low speed with a large spoon until a coarse ball of dough forms, about 1 minute. Let rest for 5 minutes.

 

 Knead on a lightly oiled work surface until the dough feels soft, supple, and pliable, about 3 minutes; it should feel gluey to the touch, but not sticky, and pull away from your finger when poked instead of sticking to it. If the dough is too sticky, add 1 Tbs. flour at a time, kneading to incorporate. If it’s stiff, knead in 1 Tbs. of milk at a time.

 

 Stretch and fold the dough over itself from all four sides to the center, crimping it where the folded ends meet, to form it into a tight, round ball.

 

 Put the dough seam side down in a lightly oiled bowl that’s twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 90 minutes, or refrigerate for 1 to 4 days so that it slowly rises to double its size.

 

 Shaping:

We can bake like a small bun or can shape as per our wish.

I have given 3 examples on how can we shape them…. ( Detailed instruction on how to shape at the end of this post )

1.  Rose 

2.  Knotted

3.  Butter flakes

 

 

 Let the rolls sit at room temperature until they just begin to swell, 30 minutes to 1 hour for room-temperature dough, 1 to 1-1/2 hours for refrigerated dough.

 

 Baking the rolls:

 Preheat oven @ 190 degree.... bake the shaped rolls for 12 to 15 mts.

 After removing from oven apply melted honey on these rolls and let it cool on wire rack.

 

 

SHAPING:  

1.  Shaping like Rose : 

 

 

Take ball size dough.

Divide them into 5 pieces.

Roll one piece just like a thin cylinder.

Roll the rest of the pieces like roti / disc.  You will get 4 disc .

 

Keep all the discs overlapping one over the other.

 

At the end keep the thin cylinder shape .

Now start rolling from one end to another like a mat .

 

Divide the rolled mat into 2 equal parts.

 

Keep the chopped end facing bottom so that you can have a nice rose like shape on front view.

 

 

Shaped roll is ready.

Make all the pieces of dough into rose like shape and Bake them.

 

2.   Knotted dinner rolls.

 

 

With your hands, roll one piece into a 12-inch-long rope. If the dough starts to stick, mist your work surface lightly with vegetable oil spray or wipe it with a damp towel. Don’t use flour.

Wrap the dough around your fingers into a loose knot; there should be about 2 inches of dough free at each end.

Wrap the left end of the dough up and over the loop.

Wrap the right end down and around the loop. Lightly squeeze the two ends of dough together in the center to secure them.

Gently squeeze the whole piece of dough into a nice rounded shape.

Make all the pieces of dough into knotted rolls and Bake them.

 

3.  Butter flakes Rolls.

 

 

Form a smooth round ball .

Using kitchen scissor, cut through the top center of the roll, almost all the way through, leaving about 1/4-inch of dough at the bottom to hold the two halves together. Cut one of the halves twice more at 1/2-inch intervals parallel to the first cut.

Make all the pieces of dough into butter flakes rolls and keep them in muffin pan and Bake.

 
I would like to hear from you...  Kindly share your thoughts here, as a 'Comment' . Thank You.