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Roll Over

Roll Over

There’s no holding back the butter on these bad boys blog reader, go big or go home. Sometimes it’s better to just go for the gold rather than tricking yourself with half fat this or that. Every now and then we have to let ourselves indulge right? Otherwise we’d go over board at a moments notice. Which by the way when these dinner rolls first came my way I immediately ate two, and then a third a few hours later. Trust me when you try them you might just do the same.  
Roll Over
If you follow me on instagram (@shortpresents) you would have seen me post this photo already, and I’m sure you’ve been drooling ever since. What I REALLY like about these dinner rolls (and it isn’t just the copious amounts of butter) is that there’s no kneading involved. I don’t know about you blog readers, but I have had some trouble in my day with biscuits not exactly rising to the challenge and resembling more like a mini hockey puck than an actual fluffy biscuit. These dinner rolls are soft, moist, and buttery almost like a little croissant. The best part is they aren’t full of additives and harmful preservatives like the ones you might find in a tube in the refrigerated aisle at the grocery store. We’ve been eating butter and milk and eggs for centuries, and our bodies know what to do with it. Take a lesson from the French and take the time to make them yourself; you’ll enjoy both the process and the sense of accomplishment of doing it yourself. Or if you make a complete mess you can at least pat yourself on the back for giving yourself a good laugh, and try it again.


1 1/2 cups of milk
3/4 cup + 1 Tablespoon Sugar
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour
At least 1 cup of butter


Heat 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.

Before adding in the yeast to the hot mixture, you will need to cool it first because it’s too hot to just dump the yeast straight in (it would kill it!). To cool the mixture down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly. **Remember to keep track of how much flour you are adding!!!

Make sure your milk mixture is just warm, not boiling and then you can add the yeast mixture!

Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). It is best to only add 2 cups at time and stir in between. 

Near the end of mixing the dough it will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. The rolls turn out so much better when they are mixed by hand. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise. The dough should double in size.

When your dough is close to raising completely, butter 2 cookie sheets and set them aside.

The dough is ready once it has doubled in size.

Cover your work space with flour to prevent the dough from sticking like glue. Dump your dough out onto the floured surface and divide it evenly into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them as even as possible, but they don’t have to be perfect.

Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.

Cut the dough into quarters using a pizza cutter (just like a pizza).

Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.

Roll the dough starting with the wide end of the triangle to the tip.

Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!

Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven until they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.

While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze. 

Happy Monday! 
Sorry the delay in posting, busy morning, and even busier weekend! I’m still adjusting to fitting so much dance into my life whilst maintaining other responsibilities. I’ll figure it out soon enough blog readers not to worry.

Better late than never right? 
Short Presents

Source: http://feedproxy.google.com/~r/ShortPresents/~3/7ufuqZcIxAI/roll-over.html

About Kayla Short

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