Fred Meyer Rolls

 

How Bread! Much Roll!

 
I got the recipe from the website of a domestic advice mogul who I think is not only an unpleasant person but they make enough money already that I don't feel obliged to link to the page. Besides, I had to do a lot of math to convert the recipe from volume to weight in order to re-size the recipe so it would fit in my bread machine. What kind of fancy domestic expert are you if your cooking website and doesn't even have a volume-to-weight button for measurements?* I mean jeez, there wasn't even a button for the print friendly version of the recipe.

In any case, the rolls came out amazing!!!!!

500 g all purpose flour
1 1/4 cups milk or 170 g water and 25 g dry milk which is what I did
5 or 6 tablespoons butter- technically 2/3 of a stick which I kinda eyeballed
2 tablespoons sugar
1 teaspoon salt
2 eggs
10 g yeast- this is a slightly skimpy tablespoon


The butter should be soft and the eggs at room temperature if you knead by hand, but since I kneaded everything in my bread machine for 20 minutes that's just a minor detail.

After kneading, let the dough rise until it has doubled in size or slightly more, then gently deflate it. That was about 2 hours for me.

Divide the dough into 20 pieces and put them on a buttered baking pan. To shape the rolls, first divide the dough in half. Gently roll each half into a rope, working the air out as you go, then pinch off bits. Don't worry if they're a bit lumpy, they will smooth themselves out. Let them rise until doubled. Pre-heat the oven to 375, then bake the rolls for 20 minutes.

Such Yum! Happy Cooke!

AAARRHHHGGGH! These are so goooooood. I have been trying to get my rolls to turn out like this ever since I started baking! They are just like the rolls you get at the grocery store, except butterier and fresher! I made them to take to David's folks' house for dinner and the car ride was torture because I wanted to snorf up the whole lot at once and I hadn't eaten enough lunch but that last part was my own fault so never mind. These rolls are mighty delicious. In case the picture is not convincing enough, let me extol the fluffiness, the tenderness of the crumb. I am overjoyed at the rich buttery mild sweetness, the thinness and crispiness of the crust. This is one of the rare things I have made where the pleasure of eating actually exceeds the expectations raised by the pleasure of looking.

To ensure that your rolls have similar quality of performance, please note the following technical points:

1. Rising time is very important. Don't let the dough over rise or it will start to taste fermented.
2. But don't rush it either. Once the rolls are formed, they need enough time to poof up or they won't be as light and squishy as they should be.
3. When shaping the rolls, make sure to work any air pockets out of the dough or there will be holes in your rolls.
4. If your oven heats as unevenly as mine does, turn the baking sheet around halfway through the cooking time or some rolls will be dried out and others will be pallid.
5. I used one of those insulated cookie sheets, which was probably a good idea because it made the bottoms of the rolls come out nearly as tender as the tops.

WOW!

As it turned out, I was not the only person to have brought rolls to dinner, which was great because it meant there were a bunch of mine left for me to take home. They are just as good toasted with butter for breakfast as they were last night. Mmmmmnomnomnom.

* King Arthur has conversion buttons. Two of 'em. One for imperial and one for metric! AND a print version button, so there!