bakekrazy

Happy Thanksgiving…… A great buttery warm dinner roll is aways the final touch to your meal and is usually the last thing out of the oven. Makes 18-24 dinner rolls

5 cups bread flour (plus or minus 1/4 cup)
1/4 cup Butter …melted (unsalted butter)
1 egg
1/4 cup instant potatoes
1/4 cup warm milk
1 cup warm water (110 degrees)
1 tablespoons instant yeast
2 tablespoons sugar
1 teaspoon salt

Egg wash (1 egg and a splash of water whisked together)

In a small bowl mix the warm water with yeast and set aside for 5 minutes allowing the yeast to develop. In a stand mixer add the milk, sugar, butter, salt, egg and then the yeast mixture, blend to incorporate. With a dough hook attachment begin to add the flour one cup at a time until the dough comes together and pulls from the side of the bowl. Remove the dough and place onto a lightly floured surface and knead for 10 minutes. Coat the dough with vegetable spray and return to a large bowl, cover lightly and allow to proof. The dough should almost double in size. (1 – 1 1/2 hours). Remove the dough and divide into 18-24 equal pieces, rolling out on a floured surface. Place the dough into a half sheet pan covered with parchment paper or sprayed lightly with vegetable spray. Allow the dough to proof again in a warm area to at least 50% increase in size.(1 – 1 1/2 hours) Egg wash then bake in a pre-heated oven at 375 degrees for 18-20 minutes and cool about 15 minutes before serving.

Enjoy
chef Brian Klauss