Thursday, October 8, 2015

Buttery Dinner Rolls with Lovely Layers!

Well, we're off on a new adventure as a couple! My hubby just got a new job as full-time pastor of a small church in a nearby town. It's scary and exciting all at once. The challenges are many, but there seems to be a lot of wonderful folks to get to know and to work alongside. The faces are all new to us, which is unusual for Dave and me, as we usually know SOMEONE wherever we go!  We're about two weeks into this undertaking and we decided we'd start "making friends" by having members of the congregation over to dinner. So last night, "Jim" and "Jana" joined us for a meal. I decided I wasn't going to try to impress anyone with fancy cooking .....we were just going to enjoy a humble meal and good fellowship together. And that's just what happened......they entered our home as acquaintances and left our home as friends! We can't wait to do this again next week! 

Our guests did find out that I LOVE to experiment with new recipes......and this roll recipe was my target last night. Boy, did this hit the bullseye! These rolls were easy to make, beautiful to serve and tasty to I said "BULLSEYE!"  I already have some ideas for adaptations of this recipe.....perhaps sprinkling some cinnamon sugar on the butter......what do you think?   

Buttery Dinner Rolls with Lovely Layers!
1 Tbsp./packet Red Star Platinum Yeast
3 Tbsp. sugar
1 Cup warm milk
2 ¾ Cups all-purpose, unbleached flour
1 tsp. salt

3 Tbsp. softened butter

Place warm milk and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated (you may add a small amount of additional flour if dough is extremely sticky)  . Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rest for 10 minutes.

On a lightly floured surface, roll dough out into a 12x10” rectangle. Spread the softened butter on the rectangle. Fold up bottom third of dough, then fold top third of dough over the first fold. Cover with plastic wrap and place in the freezer for 10-15 minutes. Remove dough from freezer and remove from plastic wrap. Again, on a lightly floured surface, roll the dough into a 12x10” rectangle. Repeat folds (no additional buttering) and again, cover with plastic wrap and place in freezer for 10-15 minutes. Remove dough from freezer and remove plastic wrap. Roll dough into a 12x8” rectangle. Beginning with a long side, roll the dough cinnamon-roll fashion , pinching seam to seal. Cut the roll into 12 equal slices. Place slices, cut side up, into greased muffin tins. Let rise until doubled. Bake at 375 for 20 minutes or until golden. Best served warm! 

Adapted from a Recipe Girl recipe


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