Happy Sunday!
With Thanksgiving just around the corner (gasp!), I was scrambling to figure out what to bring!
I was browsing Pinterest when I found these incredibly easy dinner rolls!
This recipe is adapted from itsalwaysautumn.com! She makes baking look so easy, and I decided to try it out yesterday morning between breakfast, getting the kids dressed, and doing some laundry! I had great success!
First, gather the ingredients.The Himalayan Pink Salt, Organic Cane Sugar, and Grassfed butter are always in my house, which is why I chose to use them. But you can use regular cane sugar, butter, and table salt for this recipe, no problem!
Next... and this takes a lot of talent... throw it all in the mixer! That's it!
Be sure to read the recipe, because you omit 1 cup of flour during the first mix, and slowly add it once the ingredients are combined. Once you add the last cup of flour, it takes about three to five minutes for the dough to form a ball.
Place the dough on a floured surface and knead into a smooth ball. Place a clean kitchen towel over the top and let the dough rise for an hour and a half.
Punch the dough... yep, punch! You will feel it deflate, then fold it over a few times without working the dough too much.
Next, take a pizza cutter and cut into 16 pieces. The trick is to halve the dough and keep cutting into halves, until you get to similar sizes and the desired number of rolls.
Itsalwaysautumn.com has a video tutorial where she shows how to make the perfect roll shape. And, once again, worked like a charm!
Place rolls in the greased (I used coconut oil spray) pyrex, cover with a clean kitchen towel, and let rise for a half hour. *I forgot to take an after picture of my risen rolls (insert face palm emoji)!*
Place in preheated 350 degree oven, and bake for 20 minutes. I had to bake for 25 minutes because my rolls were not quite cooked through, but just use your judgement.
Remove the rolls from the oven, brush the top with butter, and VOILA! Your family, and friends will be so impressed!
A few side notes...
My personal feeling was that there was a bit of sugar. When I bake these on Thanksgiving I may omit 1/8 cup from the recipe. Also, I found the rolls are most delicious same day, but definitely stay super soft until the next day as well. All you have to do is pop the rolls in a low degree oven to heat up before your feast!
This recipe was very manageable. I have two toddlers who initially helped put the ingredients in the mixer, but then lost interest after the "long" wait for the rising dough. In between dough rises, I did some laundry, played action figures, dressed the boys, and even got in a mini workout. Yes!
Ingredients/Directions
1 cup warm water
3 1/4 cups flour
1 TB active dry yeast
1/4 cup sugar (or an 1/8 cup for less sweet roll)
1 egg
2 TBs butter
1 TSP salt
Preheat oven 350 degrees F.
Combine all ingredients (except 1 cup flour) in a mixer with a dough hook, or by hand. Mix until combined, then slowly add the last cup of flour. Mix on a higher speed until a ball of dough forms. The dough will be soft, but not too sticky. Put the dough on a floured surface and form into a ball. The dough is just right when you press into the dough, and your finger imprint pops back out. Cover with a clean kitchen towel and let rise for an hour and a half.
You will know the dough has risen because it is puffed up, and when you push your finger into it, the imprint/dent will remain. Once the dough has risen, "punch" the dough to deflate. Then fold over few times, and cut into halves until you reach, 16 same size pieces. Place pieces in a greased pyrex, cover with a clean kitchen towel, and let rise for 30 minutes. Bake at 350 degrees F for 20-25 minutes, until golden brown and cooked through. Brush the tops with butter, and eat up!
