I know what you are thinking: I can’t make bread. Take a deep breath. Try something new. You can do this. This recipe is easy and fun and oh so yummy!! I’m going to insert baking tips in brackets as I go through the description. Here we go!
6 to 7 cups all-purpose flour
2 packages dry yeast
1/2 C. sugar
1 1/2 tsp. salt
1/2 C. (1 stick) unsalted butter at room temperature
1 1/2 C. hot water
2 large eggs at room temperature
In a large bowl or a kitchen aid, combine 2 cups of flour, yeast, sugar and salt. [You can cut the sugar in half if you want, but you can not eliminate it. The salt is really important in bread. Don’t eliminate it or reduce it. When you measure flour, dip it out with a spoon and gently place it in the measureing cup. Do not scoop the measureing cup through the flour or it will compact the flour and you will get more than you want. Flour should be measured out fluffy and leveled off with the back of a knife. Never pat it down. Also, there is an expiration date on your yeast. Check it and abide by it. I use the extra rapid rising yeast in this recipe.] Stir the dry ingredients together. Add the butter and hot water all at once and beat with a mixer at medium speed for 2 minutes, scraping the sides of the bowl occasionally. [I use hot tap water. You do not want to use boiling water or luke warm.] Add eggs and 1 cup flour. Beat at high speed 1 minute, scraping the bowl occasionally. Gradually stir in enough remaining flour to make a soft dough that starts the pull away from the sides of the bowl. You do not want it to be too sticky to pick up, but you don’t want it crumbly and falling apart. Take the dough out of the bowl and put it on a lightly floured counter. Kneed it for 5 to 10 minutes. [To kneed dough, press the heals of both hands into the center of the dough and press down. Turn the dough 90 degrees, fold it in half and repeat the procedure. You may need to continue to sprinkle the bread with flour if the dough gets to sticky through out this process.] Cover the dough loosely with plastic wrap, then lay a towl over it. Let the dough sit on the counter like this for 25 minutes. Remove the plastic wrap and towl and punch down the bread. It should have risen some during this time.
Cut the dough into 18 equal pieces with a butcher knife. Roll each piece of dough on the counter with your hand until it is formed into a smooth sphere. Place each roll around the edge of two greased 9 inch cake pan or pie pan. Each pan will have 9 rolls lining the edge. There should be no rolls in the middle. This will form a ring of rolls. They will bake together slightly and you pull of a roll as you eat. After placing the rolls in the pans, cover loosely with plastic wrap and a towel again and place them in the refrigerator for 2-24 hours. This is what I love about this recipe. You can make these rolls a day in advance and they raise in the refrigerator. There is no last minute prep. When you are ready to bake the rolls, preheat the oven to 375 degrees. Use convection if you have it. Bake the rolls for 15-20 minutes until brown. These can be doughy in the middle if they are not cooked long enough, so make sure to cook them until they are quite brown. Check the bottoms as you go as the bottoms can brown faster than the tops depending on the pan you are using.
This recipe is courtesy of Stop and Smell the Rosemary. It is a cookbook compiled by the Junior League of Houston. It is an AMAZING cookbook. I have never made anything bad out of it. It is not low fat, however. 🙂 I hope you try this recipe. I want to shake the static off making your own bread. So many people are daunted by it, but it is so fun and so yummy I hope everyone gives it a try!