Just Roll with It

Life. That's what some people say right? Or roll with the punches?

 

My best friend and I used to joke about rolling around our apartments after a long, debauchery filled night. Shhhh, don't tell her I'm sharing that with y'all. It may be privileged information.

What I'm getting at is.... I love rolls. A) Carbs. B) It's personal-sized and travels well. C) Endless flavor variations. I don't need to continue do I?

Cute aren't they? And yes, food can be cute. I don't know why...

Recently, I've come into possession of a book titled Stop and Smell the Rosemary. It is a collection of recipes compiled by the Junior League of Houston. I'm already a huge fan. This is my first attempted recipe from the book....

Coolrise Sweet Dough

Ingredients:
6 to 7 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, at room temperature
2 packages dry yeast (~5 tsp)
1 1/2 cups hot water
1/2 cup sugar
2 large eggs, at room temperature
1 1/2 tsp salt

Preparation:
1. Combine 2 cups flour, yeast, sugar, and salt in a large bowl. Stir to blend. Add butter and hot water all at once. Beat with a mixer at medium speed 2 minutes, scraping bowl occasionally.

2. Add eggs and 1 cup flour. Beat at high speed 1 minute, scraping bowl occasionally. Gradually stir in enough dough out onto a floured board and knead 5 to 10 minutes. Cover loosely with plastic wrap, then a towel. Let dough rest 20 minutes on the board. Punch down.

This is the basic recipe for Coolrise Sweet Dinner Rolls, Coolrise Orange Rolls, and Coolrise Cinnamon Rolls. Coolrise Sweet Dough may also be shaped into 2 mini-loaves.

Tine's Notes: I made two shapes- the cloverleaf and pan rolls! 

Coolrise Sweet Dinner Rolls

Prepare Coolrise Sweet Dough as directed. Shaped dough into any of the shaped described below. After shaping, cover loosely with plastic wrap and refrigerate 2 to 24 hours. Preheat oven to 375 degrees. Bake rolls 15 to 20 minutes.

Dinner Rolls: Pinch off 2-inch piece. Rill into a ball. Roll until ball forms a log 4 inches long. Roll ends between hands to taper. Place on a greased baking sheet 2 inches apart.

Cloverleaf Rolls: Pinch off a 1-inch piece. Roll into a ball. Place 3 balls in each cup of a greased muffin pan. Balls should touch bottom of cups and fill them half full.

Pan Rolls: Pinch off 2-inch pieces and roll into balls. Place in greased round cake pan, letting balls touch each other. Do not place in center of pan.

Butter Horns: Roll dough to a 1/4-inch thickness, brush lightly with melted butter and cut into a 12-inch circle. Cut circle in 16 pie shaped pieces. Starting at wide end, toll up. Place, point end down, on a greased baking sheet 2 inches apart.

Crescent: Same procedure as Butter Horns, but curve ends to form crescents.

Yields: 2 to 2 1/2 dozen rolls