When I started baking bread, I was living with my parents who are major carbaholics. Some sort of bread appeared with every meal. In order for me to continue my goal of not eating store bought bread, I went on a search to find the best dinner rolls I could. It took me almost a year to find the perfect dinner roll, but I have found it. I promise these are the best rolls you have ever eaten or will ever eat. They are light and fluffy, with a big buttery taste. They bake up very nicely and don’t require much prep work. These are just…yum. There are no words and I’m delighted to be able to share them with you.
Golden Pull-Apart Rolls
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1 3/4 cups all-purpose flour
1 teaspoons instant yeast
1 tablespoon potato flour OR 2 tablespoons instant potato flakes (I use cheap, instant mashed potatoes)
1 1/2 tablespoons non-fat dry milk (available near the canned and boxed milks)
1 tablespoon sugar
3/4 teaspoon salt
2 tablespoons softened butter
1/3 cup lukewarm water (between 105 -115°)
1/4 cup lukewarm milk
In the bowl of a stand mixer combine the flour through the salt, mixing on low speed. Add in the softened butter (I cut mine into chunks so it gets into the dough better, but you don’t have to do that), and then slowly stream in the liquids. Mix on medium speed for 2-3 minutes or until your dough starts to come together. Replace your paddle attachment with your dough hook, and knead for another 4-6 minutes.
Alternately, you can combine the ingredients together with a mixer or by hand, and then turn the dough out onto a lightly floured surface and knead until it’s smooth and elastic, about 7 minutes total. I prefer to mix in the stand mixer and then knead by hand, but it’s a personal preference.
Place the dough into a lightly greased bowl or container, cover, and let rise in a warm, draft-free spot for 60-90 minutes. The dough should just about double. Gently deflate it and transfer it to a cutting board.
Using a very sharp knife, cut the dough into 8 equal pieces. Roll each piece into a ball and place in a greased 8-inch cake pan. Make sure to space the rolls evenly. Cover the rolls and let rise for another 60-90 minutes. They will spread out to crowd against one another and will be quite puffy.
Bake the rolls in a preheated 350° for 22 to 24 minute. If you prefer to measure doneness in degrees, the center roll should be at 190°. Brush the rolls with 1 tablespoon melted butter, making sure to coat all the tops and sides you can reach. Turn out onto a rack and let cool for as long as you can stand to wait.
-Adapted from King Arthur Flour