I really don't know where the time goes. It's not that I haven't been working in the kitchen, I have, but getting the recipes to the blog is another matter entirely.
If you are a bread lover you are in for a treat. This recipe comes from the Cook's Illustrated Holiday baking issue and has fast become a family favorite. It's basically an an easy recipe since all the kneading is done with your mixer, but there are a few steps involved. When you need that perfect crusty dinner roll, give these a try- you won't be sorry!
Rustic Dinner Rolls
I find it best to weigh the ingredients.
12 1/2 ounces (1 1/2 cup plus 1 tablespoon) warm water
1 1/2 teaspoon instant yeast
2 teaspoons honey
16 1/2 ounces (3 cups plus 1 tablespoon) bread flour
1 ounce (3 tablespoons) whole wheat flour
1 1/2 teaspoon table salt.
1. In you mixer bowl whisk water, honey and yeast until combined. Add flours and mix on low speed with dough hook until dough is formed, about 3 minutes. Cover bowl with plastic wrap and let sit at room temperature 30 minutes.
2. Remove plastic wrap and sprinkle the salt over the dough. Knead on low speed (KitchenAid speed 2) for 5 minutes. Increase the speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If your dough is too sticky, add an additional 1 -2 tablespoons flour and mix 1 more minute. Turn dough into a 2 qt bowl that has been sprayed with cooking spray or lightly oiled. Cover with plastic wrap and let rise in a warm, draft free, place until doubled in size, about 1 hour.
3. When the dough has doubled, remove plastic wrap and starting at the 12 o'clock position, fold the dough over on it's self. Rotate the bowl a quarter turn and fold again. Rotate bowl and fold again. Cover with plastic wrap and let rise 30 minutes. Repeat folding, replace plastic wrap and let dough rise until doubled in volume, about 30 minutes. Because the dough is sticky make sure that your hands are well floured.
4.Pre heat oven to 500 degrees. Spray with non-stick cooking spray (or oil) 2 - 9 inch cake pans. Transfer the dough to a floured work surface, divide in half. Stretch each half into a 16 inch long log, cut each log into 8 pieces. With floured hands put each piece, cut side up in the cake pan with 1 in the center and the others around it with the long side of the roll going from the center to the edge of the pan. Cover with plastic wrap and let rolls rise until doubled in size about 30 minutes. Dough is ready when it springs back slowly when pressed lightly with finger.
5. Spray rolls lightly with water, I use my Misto, and bake for 10 minutes, the tops of the rolls will be light brown. Remove from the oven and reduce the temperature to 400 degrees. Turn the rolls out on to a rimmed baking sheet, turn right side up and separate into individual rolls, space rolls evenly on the pan and return to the oven, bake until a brown crust develops on all sides, about 10 to 15 minutes. Transfer to a wire rack and cool to room temperature.
Notes: I have used both unbleached flour with white whole wheat flour, and bread flour with white whole wheat flour with excellent results. Additionally, when pinched for time I have shaped the rolls after the first rotate/fold/rise and still got fabulous rolls.