Old Fashioned School Lunch RollsFrom DIZ3 1 week ago
How to make it
- **I've made this recipe dozens of times and I never alter the ingredients or the amounts. They turn out perfect every time. Here's my method for making them:
- 1) In a mixing bowl (I use my KA), add 2 c. flour, yeast, salt, and sugar. Set aside.
- 2) Heat melted butter and milk to between 120F - 130F degrees. It's important to get the right temperature range to activate the yeast, but too hot and you will kill the yeast.
- 3) When milk is appropriate temp, pour over flour mixture and stir. Add in remaining 2 c. of flour and mix as well as possible. Place bowl in the KA and using the dough hook, knead on Speed 2 for 6 -7 min. (Dough will be very sticky and you will not be able to work it with your hands.)
- 4) Lightly oil a mixing bowl and turn dough into bowl. Again, dough is sticky. I use a spatula to scrape it out of the bowl. Cover with towel and set in a warm area to raise until double. I like to turn my oven on and set the bowl on the back of the stove. Note: I faithfully let it raise one hour just because I'm doing other things in between times. Another Tip: Some say to cover with saran wrap, but I find that traps moisture in the bowl and causes the dough to get wet and unworkable so I just cover with a towel.
- 5) When dough has raised, form into rolls and place in a lightly greased 13 x 9 inch pan. To do this, lightly oil your hands. Use just enough oil so you can handle the dough. You may have to re-oil your hands frequently. You can make 12 large rolls, 24 small rolls, or any number in between. Note: I never punch the dough down as recommended. I grab with one hand and use the space between my thumb and index finger to cut the dough. Then I gently form it into a round blog shape. They're not perfect and sometimes they look pretty ugly.
- 6) Cover 13 x 9 pan with a towel and let raise until double. Again, I faithfully give them one hour.
- 7) Preheat oven to 425 degrees. Bake for approx. 15 - 17 min. Remove from oven and brush with butter.