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Friday, December 24, 2010

Christmas Feather Rolls

This is my favorite recipe for rolls it is super easy, and can be made with either white flour or whole wheat flour. I prefer 80% whole wheat 20 % whole oat flour. The trick to making really good rolls is two fold, first fresh yeast, second knead the dough enough to develop the gluten in the dough. I hope you enjoy these as much as I do.


9-10 cups flour
2-3 T instant yeast
1/2 c powdered milk (optional, I usually use it)
3 c warm water (120 to 130)
2/3 c canola oil
1/2 c honey
4 eggs
4 t salt

Mix 5 cups of flour, yeast, powdered milk, and sugar. Add the water and the oil, mix for 2-3 minutes. Let this mixture sponge for 15-30 minutes. After your mixture has sponged add eggs and salt. with mixer going add flour 1 cup at a time until the dough begins cleaning the bowl. This should still be a very soft tacky dough. If your dough gets too stiff add a little warm water. Knead the dough in a mixer for 7-10 minutes. If kneading my hand knead 12-18 minutes, this gives the rolls the good texture. Cover the dough and let it rest for 5-10 minutes after kneading. Shape the rolls. Let the rolls rise for 20 minutes in a warm area. I prefer 3 oz of dough per roll. If you make 3 oz rolls each batch should make 30 rolls.  Bake rolls at 350 for 19-23 minutes. Rolls should be golden brown and sound hollow when tapped lightly. When you remove the rolls from the oven butter the tops lightly to give them a soft crust and a great flavor. Enjoy.

If you are not using instant yeast you will need to soften the yeast with 1/2 cup of the warm water ( not over 120 deg) and 1 t of the sugar for 5 minutes, then add in the recipe with the water.


Jake

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