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Potentially Perfect Rolls

I have yet to find the perfect roll recipe and experimenting sometimes means the rolls don't come out as well as a reliable recipe.

Personally I'm still searching for the recipe that I can consider perfect and this one has shown a lot of promise. Expect this to be updated as I get closer and closer to perfection. Since this is still a search and testing process, you should see the Reliably Remarkable Rolls guide for details that might not have been added here.

Potentially Perfect Rolls

3 cup flour
1 cup cool milk (testing to replace with water)
6 table spoons sugar
3 teaspoon kosher salt
3 table spoon butter
2 teaspoon fast rising yeast

Melt butter (barely) in microwave in glass measuring cup. Add milk to melted butter, mix and set to the side. (testing to add yeast for proofing here with sugar added as well)

Mix dry ingredients in mixing bowl. Add milk and butter mixture. Allow mixer to mix and kneed at setting 3 or 4 for 15 min. (testing to see if more kneading might be productive)

(This is a single rise process currently, but it might be possible to do a short first rise before forming into balls to get a better inner texture. It is also possible that it might be best to let the dough rest overnight in the refrigerator to gain elasticity.)

Form into rolls about the size of ping pong balls and place in a buttered or oiled pan with an inch of clear space to each side for rising.

Allow to rise for about 20 minutes in a moist warm environment.

The rolls should rise to dramatic size. This is a one rise recipe, so keep an eye on them to prevent over-proofing.

Bake at 375 for about 20 minutes, longer if necessary to get them to a golden brown, but be careful not to overcook them.

The perfect rolls should be golden brown, fluffy with relatively large holes inside, no gooey spots but still tender.