this one), and one of the guests, my friend's husband, asked, "Did you make these from scratch?"
"Yeah," I said.
"Like from frozen dough or from scratch scratch?"
"Like from flour and yeast and water, scratch."
Yes, these are that impressive. Pretty much exactly like Rhodes frozen rolls except more awesome and from scratch scratch. They go with everything. And they please everyone. I tripled the recipe and there wasn't a single one left.
Makes 12 rolls
1 1/4 cups water, heated to 110 degrees
2 T extra-virgin olive oil
1 T sugar
3 cups all-purpose flour
1/2 cup instant potato flakes
2 1/4 tsp rapid-rise or instant yeast
2 tsp salt
1 egg, lightly beaten
Adjust oven rack to middle position. Heat oven to 200 degrees and turn
it off. Line baking sheet with parchment paper. Grease large, clear,
2. Whisk water, oil, and sugar in a
large liquid measuring cup until sugar dissolves. In bowl of standing
mixer fitted with dough hook, mix flour, potato flakes, yeast, and 1 1/2
tsp salt until combined. With mixer on low, slowly add water mixture
and mix until dough comes together, about 1 minute. Increase speed to
medium and mix until dough is smooth and comes away from sides of bowl,
about 6 minutes.
3. Turn dough onto lightly floured counter
and knead briefly to form smooth, cohesive ball. Transfer dough to
prepared container and turn to coat. Cover with plastic wrap and place
in turned-off oven until dough has doubled in size, about 45 minutes.
Gently press down on dough on lightly floured counter. Divide dough
into quarters and cut each quarter into 3 equal pieces. Form each piece
into a rough ball by pinching and pulling dough edges under so that top
is smooth. On clean counter, cup each ball with your palm and roll
into smooth, tight ball. Transfer to prepared baking sheet. Cover
loosely with plastic and let rest in turned-off oven until doubled in
size, about 20 minutes. (Unbaked, formed rolls can be refrigerated up
to 24 hours.)
5. Remove unbaked rolls from oven and discard
plastic. Heat oven to 400 degrees. Brush rolls with egg and sprinkle
evenly with remaining salt. Bake until golden brown and 200 degrees in
the middle, about 15 minutes, rotating sheet halfway through baking.
Cool rolls on sheet 10 minutes. Serve.
Recipe from Cook's Country, April/May 2011
1 year ago: Frozen Pistachio Pie
2 years ago: Marvelous Marble Cream Cheese-and-Chocolate Muffins
3 years ago: Pita Bread