Soft Dinner Rolls

Based on recipe found here.

SOFT DINNER ROLLS

2 c. warm milk

2 Tbsp. yeast

1/4 c. sugar

2 tsp. salt

6 Tbsp. butter, softened

2 eggs

6 c. flour

Combine the milk, sugar and yeast in the bowl of a stand mixer. Let sit for 5 minutes or until the mixture begins to foam. Add in the salt, butter, eggs, and 5 1/2 cups of flour. Mix with the dough hook on low speed until well combined. Add the remaining half cup of flour. Change to medium speed and knead until the dough begins to pull away from the side of the bowl, approximately 4 to 5 minutes. The dough mixture should be slightly sticky and soft.

Transfer the dough to a lightly oiled mixing bowl. Cover with a towel and let rise 60 minutes, or until doubled in size.

Spray baking sheets. Punch down the dough and form into 35 rolls. Place into prepared pans, making seven rows of five in the pan. Cover and let rise 1 hour.

Preheat oven to 375 degrees. Bake the rolls for 15-18 minutes, until lightly browned on top and cooked through.

*Note: To freeze unbaked rolls, follow the recipe up through shaping the rolls. Place the rolls immediately into the freezer. Once frozen, transfer them to a freezer bag until you're ready to use them. To bake, place frozen rolls in a greased pan, cover and let thaw and rise, about 5 hours depending on the warmth of your kitchen. Bake as instructed above.

Herbed Butter

Based on the recipe here.

HERBED BUTTER

1/2 c. butter, softened

1 Tbsp. rosemary

1 garlic clove, minced

1 tsp. fresh lemon juice

Combine all ingredients together in a food processor. Store in air tight container in fridge.

Brown Bread Rolls

Based on recipe found here.

BROWN BREAD

2-1/4 tsp. yeast
1-1/4 c. warm water
1 Tbsp. sugar
2-1/2 c. bread flour
1-1/2 c. whole wheat flour
1-1/2 Tbsp. cocoa powder
1 tsp. salt
1/4 c. honey
2 Tbsp. molasses
1 tsp. espresso powder
1/4 c. cornmeal
1/4 c. rolled oats

Combine yeast, water and sugar in mixer bowl. Let sit for five minutes to activate yeast. Meanwhile, in a separate bowl, sift together the bread flour, whole wheat flour, cocoa powder and salt. Set aside.

Add the honey, molasses and espresso powder to the yeast mixture. Stir to combine and then add the sifted dry ingredients.. Mix for a couple of minutes to incorporate. Once fully mixed, knead dough until it pulls away from the sides of the bowl and is smooth, 8-10 minutes. Dough should be slightly tacky but not sticky.

Put dough in an oiled bowl and cover to sit and rise for 90 minutes, until double. Prep a baking sheet by lining it with parchment paper.

Spread a bit of cornmeal out on a piece of parchment paper. Turn out the dough onto a lightly floured surface and divide it into four equal portions. Roll each into a smooth log, about 12 inches long, and press the bottom of each loaf into cornmeal to lightly coat the bottom. Transfer loaves to a parchment-lined baking sheet about 4 inches apart. Gently brush the loaves with water and sprinkle lightly with rolled oats. Cover and let rise until double, about 60-90 minutes.

Preheat the oven to 350°. Uncover the loaves and bake for 25 to 35 minutes. Remove and let cool for at least 20 minutes prior to slicing.