Recipe: Easy Rolls

I've never been a roll maker. With all that scalding of the milk, endless kneading,forming into clover leaves, and rising times, it looked like a recipe for yet another kitchen disaster (I'm personally responsible for two kitchen fires--but that's a post for another day.) Then my friend Janni Totsch taught a group of us church ladies her magical roll recipe that looked not only do-able, but darn right easy. To my surprise, the first time I made them, they turned out perfectly. And the second and third time too. That was enough to convince me that with Janni's help, maybe I could be a domestic goddess after all.

Take note: Even if you're serving something crummy for dinner, you can disguise that fact with these rolls. Your family will beg for them. Sometimes we just have salad and rolls. Or tomato soup and rolls. We probably could have just rolls for dinner and everyone would be happy. Especially me!

Here's Janni's recipe:

Ingredients:

6 1/2 to 7 cups of flour (I use 6 cups. Janni also uses bread flour)

2 1/2 cups hot tap water (run the water until you see steam, then fill your measuring cup)

2 Tablespoons quick-rise yeast (or 2 packages)

1/3 cup sugar

2 teaspoons salt

1 cube (1/2 cup) butter

1 egg

The first thing to do is measure flour into a bowl--a big one. Use a butter knife to level off your flour so you know you have the exact amount you intended to put in there.

Put remaining ingredients into your blender and mix until well blended. You might be thinking the hot water will kill the yeast, but it doesn't. Honestly. You want the water to melt the butter and dissolve the yeast and the sugar. 

 Pour all that stuff from the blender into your flour bowl and stir with a wooden spoon until all of the flour is mixed in. The dough will be really sticky, Like this:

You'll think, "That is too sticky, I'll just add some more flour." DO NOT ADD MORE FLOUR. Just let it be sticky. Everything will turn out all right in the end. 

The next step is to cover the bowl with a towel and let it rise for 1 hour. I use a clean plastic trash bag to cover my bowl. I close it with a loose knot and set it on the carpet in the sun. This acts as an incubator of sorts, helping the dough to rise quicker while maintaining its moisture. In the summer, if I'm really short on time, I've also been known to set my dough in a hot car with all the windows rolled up. Works like magic. 

 

Once your dough has risen for an hour (or doubled in size), it's time to form your rolls. Because the dough will be so sticky, use non-stick spray on your hands. You'll have to spritz your hands frequently through this process. You could use oil or butter as an alternative, but the spray is handier. Spray your cookie sheets too.  

 

Take a wad of dough and kind of flatten it out like you are going to make a miniature pizza crust. Take the edges and scrunch them together, as if you were making a mushroom top. This is the underside of the roll in the picture. You'll want to turn it over when you place it on the greased cookie sheet. 

 I like to place my rolls close together on the cookie sheet so they'll rise taller instead of flat and wide. Use your trash bag to cover the rolls and put them back in the sun to rise until double, about 20-30 minutes. 

When they look nice and poufy, remove the bag, turning it inside out as you do. Some of the dough will probably be stuck to the bag. You don't have to throw it out just yet. I put dough bags over a kitchen chair and let the dough dry, then shake it off in the sink. Then I line my trash can with it.  

Bake at 375 for 18-20 minutes on the middle rack.

The rolls will be golden on top and smell heavenly. 

Be sure to turn the rolls out onto a cooling rack so they don't get soggy. 

You can try to resist eating one immediately, but you will lose that battle, my friend. 

I like my rolls plain, but the kids like theirs with butter and jam. These taste best on the day you make them, but you can work around this by freezing what you don't eat that day in ziplock freezer bags. Even if you think you will eat more rolls the following day, freeze them overnight. I'm not kidding. If you freeze them, they will always taste fresh. 

 Bon appetit!

Comments

[Susan Hayward]

Hey Nicole: My cat keeps me sane too. Also, she loves Rick, although he still refers to her as "80/20," as in he's 80 percent sure he doesn't like her and 20 percent sure he does. I think it's the other way around though!

[Nicole]

You know we have two cats that are Kennedy's greatest comfort and keep her sane after a stressful day at school. I don't know what we would do without them.

[Susan Hayward]

Nicole: No offense taken. I was more worried that I had offended your family in my post about cats!

Kennedy will love the rolls. And so will everyone else. They make great cinnamon rolls as well. You could also add half whole-wheat flour if you wanted.

[Nicole]

I can't wait to try these. Rolls are a staple of Kennedy's diet. By the way, I hope that Kennedy did not offend the other night. She tends to say exactly what is on her mind before she speaks. Part of her charm you could say, but something she needs to work on. We love your blog and think you are so talented. The girls and I love reading your posts and seeing pictures of your darling boys.

[Susan Hayward]

Hey chizuko: How did your rolls turn out? Did you put everything except the flour in the blender and give it a whirl?

You can give this recipe to whomever you want. It's a good one!

[Chizuko]

Hi, it is Sunday night.
Nobody interrupts me this time.
Susan,
First, I measured salt 2 table spoon, instead of 2 TEAspoon, then put rest of ingredient, and check the receipe again, Oh, butter hasn't melted yet. good.
I did it again the inside of the plender.

I am waiting for 1hour how it goes.....

seems so easy so far.

Should I give this receipe to the bakery's wife who doesn't know how to make bread?
She must be happy to know this.

[Susan Hayward]

Chizuko: you always make me smile. I hope the rolls turned out yummy.

You've reminded me to put more love in my cooking too! Thanks!

[Chizuko]

OH, I am going to buy yammy bread now for lunch, then, gonna make this bread this afternoon.
(practice, practice.)
I'VE printed out the receipe !!
and I'LL DO IT TODAY!!

Thanks for sharing this.

you make and taking photo at the same time.
Amazing.
I can feel the temputure of bread include love.
:)

[Susan Hayward]

Laura: Your family will love these rolls. After the first time making them you will be a pro. Thanks for reading!

[Susan Hayward]

Hey Mary Beth, I suppose you could spray the bag too. I just never thought of it! Big sisters know so much!!

[MaryBeth]

Could you no-stick spray the top of the bag so it doesn't stick to the dough as it rises?

[Laura]

I missed the night Janie taught the roll lesson, thanks for such a detailed roll recipe, can't wait to try them.