Yield:
Approximately 3 ½ -4 dozen rolls. I always double the recipe and freeze some for later Bake: 350 for 13-15 min.or til golden
brown.
May make ahead and freeze in pan or in
ziplock bags. To serve: thaw, reheat in pan, covered with foil for about 10-15 minutes at 350 degrees.
1. Whisk these DRY
ingredients together in large bowl:
3 cups high gluten
flour Tips
for success:
½ cup powdered milk a. use fresh Lehi Roller Mills or high gluten flour
5 teaspoons SAF instant
yeast b. SAF yeast
2 ½ teaspoons salt
c. Real butter
¼ cup sugar d. Don’t let over-rise
2. Add these WET ingredients all at
once to the dry:
½ cup canola or vegetable
oil
2 ½ cups hot water
2 beaten eggs - Make sure these are not cold. Defrost in
microwave if necessary.
Mix together wet and dry ingredients thoroughly - until very
smooth.
3. LAST, add 3 more cups high gluten flour.
With a sturdy wooden spoon, mix the remaining flour into
dough. This will take a strong hand.
Grasp both hands around spoon. You
become the dough hook and while occasionally turning the bowl, stir into a soft
ball. Signs that you have mixed it
enough: Dough should be very smooth and
not sticky to the touch and the spoon should snap off the ball of dough
easily. More flour may be needed if
dough continues sticky; just add by small increments until the dough feels
right. Cover and let rise 20 min - ½ hour til double
Tips for Rolling out dough: Put dough on lightly floured surface. Flatten it slightly with your hands until it
is even all around. Begin to roll,
working from the middle out on all sides.
Roll to approx. ¼ to 1/3 inch thickness. “Shrink” the dough by gently lifting it and giving a light shake.
After shaping rolls, let rise in warm place until double.
Parker House Rolls: Roll dough to 1/3 inch thickness. Brush
dough with melted butter. Cut with
round glass, can or roll cutter to desired size. Fold in half, butter on the inside. Place in jelly roll pan; 8 down, 4 across.
Crescent Rolls: Divide
dough in two. Pat each into an even circle. Roll, working from middle out on
all sides, to about ¼ inch thickness. “Shrink” dough. Brush with melted butter.
With pizza cutter, slice in fourths, then eighths, then into 16
pieces. Roll from wide side down into a
tight roll. Place tip down on jelly
roll pan; 7 down, 3 across.
Orange Fan Rolls: Pat dough out into an even rectangle,
then roll evenly from middle out into a large rectangle to approx. ¼ to 1/3
inch thickness. Shrink. Brush with melted butter. Sprinkle with
about 1/3 cup sugar over surface. With orange zester, zest peels of
2 oranges. Slice dough with pizza
cutter into 1 ½ inch squares. Gather up 5 squares in a stack and place in
greased muffin tin, with edge sides down in pan. Make a cinnamon
variation by sprinkling cinnamon on top of the sugar, and adding
raisins, cranraisins, or nuts if desired. Cranraisins with the orange rolls
would be fabulous, too.
Glaze for orange
rolls: Microwave ¼ cup butter
with ¼ cup milk for 1 minute. Add 1
pound pkg. powdered sugar. Beat until
smooth. Add ½ tsp. orange flavoring, or
juice from one orange, which may require that you add more sugar. Make to
desired consistency. Drizzle over cooled rolls on baking rack.
STORY TIME: In the fall of 2002, Jenean Knowlton and I had a short-lived bakery business out of our homes in Alpine, Utah, based almost exclusively on my roll and cinnamon roll recipes, I had quite a few people before this who would call me during holiday times to bake for them. Jenean joined me at Thanksgiving time and we advertised to make rolls and pies; she the pies and I the rolls. I warned Jenean that I thought I could take orders only up to 50-55 dozen, and to not give me more than I could handle. Jenean kept on taking orders for the rolls, without counting the tally until she called me up to tell me that the total roll count for orders was 220 dozen. At that time, my kitchen was of limited size and I had but one conventional oven. I about fainted when she told me the tally, but I got organized the night before. With my young daughters and my mother, we worked non-stop the day before Thanksgiving, stirring, rolling and cutting out the rolls, baking them all in my little oven. Customers dropped in at my house to pick them up. On Thanksgiving morning, I made ten more dozen rolls for my large extended Bangerter family; I thought that was easy street compared to the day before.
Jenean had told her customers that she would deliver their pies. She and her husband, Nels, went absolutely insane trying to deliver those beautiful pies. After it was all said and done, Jenean, normally chipper and a fabulous cook said to me, "I don't think I like to bake any more." From them on, we did not advertise, but I continued to make rolls for those who called me during holidays.
