{"id":472,"date":"2018-07-25T12:25:59","date_gmt":"2018-07-25T12:25:59","guid":{"rendered":"https:\/\/misplacedone.com\/thewillards\/?p=472"},"modified":"2018-09-26T12:26:46","modified_gmt":"2018-09-26T12:26:46","slug":"buddys-dinner-rolls","status":"publish","type":"post","link":"https:\/\/thewillards.me\/index.php\/2018\/07\/25\/buddys-dinner-rolls\/","title":{"rendered":"Buddy&#8217;s Dinner Rolls"},"content":{"rendered":"<p style=\"text-align: center;\">[bg_collapse view=&#8221;button-orange&#8221; color=&#8221;#4a4949&#8243; expand_text=&#8221;Show More&#8221; collapse_text=&#8221;Show Less&#8221; ]<\/p>\n<p>So, I was desperate to find American Dinner Rolls similar to the ones I remember when working in the restaurants.\u00a0 While I didn&#8217;t find exactly what I was looking for, I did have a play around and this is AWFULLY close.<\/p>\n<p>Tips:<\/p>\n<ul>\n<li>These are great as they are but you could try them with honey butter on the side for a little extra treat<\/li>\n<\/ul>\n<h6><strong>Yield: <\/strong>makes 12 dinner rolls<\/h6>\n<h6><strong>PREP: About three hours<\/strong><\/h6>\n<h6><strong>Cooking Time: <\/strong>20 Minutes<\/h6>\n<h5><strong>Ingredients:<\/strong><\/h5>\n<ul>\n<li>1 packet active dry yeast<\/li>\n<li>1 Tbsp granulated sugar<\/li>\n<li>1\/4 Cup warm water (~100\u00b0 F)<\/li>\n<li>3 Cups all-purpose flour<\/li>\n<li>1\/2 Tbsp salt<\/li>\n<li>1\/4 stick (1\/8 cup) butter, cut into small pieces<\/li>\n<li>1 Cup warm milk<\/li>\n<li>1\/8 cup to 1\/4 cup melted butter<\/li>\n<li>1 1\/2 Tbsp honey<\/li>\n<li>1 egg &#8211; beaten with 2 Tbsp light cream or whole milk to make an egg wash<\/li>\n<\/ul>\n<h5><strong>Preparation:<\/strong><\/h5>\n<h4>Dough<\/h4>\n<ol>\n<li>Dissolve the yeast and the sugar in the warm water and allow to proof<\/li>\n<li>Melt the 1\/4 stick of butter in the warm milk add the honey then combine with the yeast mixture in a large mixing bowl<\/li>\n<li>Mix 1 to 2 cups of flour with the salt and stir, 1 cup at a time, into the mixture in the bowl, beating vigorously with a the kitchen chef to make a soft sponge. (The dough will be wet and sticky.)<\/li>\n<li>Cover the bowl with plastic wrap, set in a warm place, and let the dough rise till doubled in bulk, about 1 hour<\/li>\n<li>Stir it down with a wooden spoon and add about 1 more cup of flour, to make a dough that can be kneaded with ease<\/li>\n<li>Turn out on a lightly floured board and knead until velvety smooth and very elastic; press with the fingers to see if the dough is resilient<\/li>\n<li>Let rest for a few minutes, then form the dough into a ball<\/li>\n<li>Put into a butter bowl and turn so that the surface is thoroughly covered with butter, cover and put in a warm, draft-free place to rise again until doubled in bulk<\/li>\n<\/ol>\n<h4>Rolls<\/h4>\n<ol>\n<li>Punch the dough down with your fist, turn out on a lightly floured board, and let rest for several minutes, until you are able to roll it out to a thickness of 1\/2 inch and then stretch the rolled dough into a rectangular shape<\/li>\n<li>Cut out the dough to get 12 equal portions<\/li>\n<li>Roll each portion into a ball<\/li>\n<li>Arrange these rolls on a buttered pyrex dish about 2 inches apart (3 columns and 4 rows)<\/li>\n<li>Brush again with melted butter and allow the rolls to rise until almost doubled in size (they will probably touch each other)<\/li>\n<li>Brush the dough balls with the egg wash then cut a line or cross into the top of each roll (it looks nice and helps the rolls rise evenly) then bake in a preheated 425\u00baF | 220\u00b0C oven until lightly browned, about 20 minutes, depending on size<\/li>\n<li>Test one by gently tapping it on the top. If done, you will hear a very faint hollow sound<\/li>\n<li>Brush the tops with melted butter and sprinkle with a little table salt<\/li>\n<\/ol>\n<ul>\n<li>Remove the rolls and place them in a bread bowl.\u00a0 Serve them piping hot right from the oven, good luck with them lasting 5 minutes!<\/li>\n<\/ul>\n<p><b>Variations:<\/b><\/p>\n<p>Roll dough on a floured surface into a rectangle 9 x 14 x 1\/4 inches. Brush with melted butter and cut into five strips about 9 x 1 1\/4 x 1\/4 inches each. Stack and cut into 1 1\/2-inch stacks. Place stacks, brushed with butter, cut side down, into buttered muffin tins. Follow directions above for rising and baking.<\/p>\n<p><b>Twists:<\/b><\/p>\n<p>Roll small pieces of dough into 9-inch strips. They should be approximately 1\/2 to 2\/3-inch in diameter. Tie in loose knots and place on buttered cookie sheets. Let rise and bake according to directions above.<\/p>\n<p>[\/bg_collapse]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[bg_collapse view=&#8221;button-orange&#8221; color=&#8221;#4a4949&#8243; expand_text=&#8221;Show More&#8221; collapse_text=&#8221;Show Less&#8221; ] So, I was desperate to find American Dinner Rolls similar to the ones I remember when working in the restaurants.\u00a0 While I didn&#8217;t find exactly what I was looking for, I did have a play around and this is AWFULLY close. Tips: These are great as they [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,38],"tags":[65],"class_list":["post-472","post","type-post","status-publish","format-standard","hentry","category-baking","category-biscuits","tag-rolls"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/comments?post=472"}],"version-history":[{"count":5,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/472\/revisions"}],"predecessor-version":[{"id":1444,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/472\/revisions\/1444"}],"wp:attachment":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/media?parent=472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/categories?post=472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/tags?post=472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}