Nov 14, 2011

Val's Rolls


I bet your wondering why I call these Val's Rolls.  A friend from the neighborhood makes the most fantastic rolls you have ever tasted.  A recipe that has been passed down to her.  They are light and fluffy and perfect in every way.  It isn't a party until Valerie brings in the rolls, hot off the pan.  Well, she was good enough to share this recipe.  They are really not hard to make and you can even make the dough days ahead and freeze the formed rolls so they are ready to raise for the last time and bake.  This is a great trick and saves the mess on that special day.  Of course for some reason hers always taste better than mine and isn't that always the way, or at least we think that.  I usually make them for Thanksgiving or Christmas or both.  In a few days I will be posting Cranberry Honey Butter. Stay tuned.

Val's Rolls  

Dissolve 2 tablespoons yeast in 1/2 cup hot water and 1/2 cup white sugar, in a 2 cup measuring cup.

Put in mixer bowl (I use my Kitchenaid with dough hook)
   1/2 cup soft butter
   2 slightly beaten eggs
   the yeast-sugar mixture that you made
   1 cup very warm water
       and then cream mixture.

Measure 5 cups flour and add slowly to mixture.  Mix 5 to 10 minutes or whatever your Bosch or Kitchenaid or bread machine calls for.  With my Kitchenaid I usually do 5 minutes on the number 2 setting with my dough hook.

Cover with dish towel and let raise until double in size and punch down.  Do this twice.  Takes about and hour and a half or so for both.

Roll out on floured surface (about 1/2 inch thickness) and cut into triangles or squares, roll each one up and place seam side down on parchment lined pan and cover and raise again.   Make sure you leave room between rolls so they can raise properly, about 2 inches apart. 

Bake at 375 degrees for 10 to 12 minutes.  Makes about 2 dozen depending on the size you make.

Tip: If you have a proof setting on you oven by all means use it to raise your rolls.

Directions for freezing and baking another day:

After raising and punching down twice you may roll out and up and then freeze rolls (do not raise again) directly on cookie a sheet.  Freeze until hard, a couple of hours.  Place rolls in ziplock freezer bags to bake and serve another day. Can be frozen for up to a week. 

To bake you just take the rolls out of the freezer bag and place on pan to raise  When frozen they take longer to raise, about 5 hours in a warm area of you kitchen.  I use the proof setting on my oven which I love so if you have that by all means use it.

Bake in 375 degree oven for 10 to 12 minutes.

1 comment:

Stacie said...

Even with the recipe, I still need a tutor. I have no confidence that I could make these like you... or Val. Here's hoping though....