The recipes on King Arthur Flour's website are amazing. Normally I would never try to recreate them on my little blog because the KAF bakers do an amazing job of step-by-step instruction. This particular recipe is one that one of the bakers, PJ Hamel, writes is a must for Thanksgiving. I was intrigued! I love to make bread and rolls and, although I have my favorites, I am always looking for new recipes. This one is a WINNER. Not only are these the best rolls that I have ever made, but they are the best I have ever had. Seriously. Better than those awesome rolls you get at a steakhouse, better than anything that has ever come out of a package, and better than any rolls I have had at a bakery. I can't say enough about how amazing they are!! I did have to change a few things, though, so I thought I would post my version. I changed things out of necessity, not because I thought of a better way, but the next time I make them (Thursday for Thanksgiving) I think I'll make them exactly as I'm about to show.
You will need:
3 1/2 cups KAF bread flour (I was out of all-purpose)
1 envelope yeast
1/4 cup potato flakes
1 tsp Kosher salt
4T softened butter
2/3 cup warm water
1/2 cup warm buttermilk
2 8-inch round baking pans
2T melted butter
This recipe makes 16 dinner rolls. I thought about halving the recipe, but didn't. So glad I made all 16. They went quickly!
Here's why I changed what I changed: I went to the store to pick up potato flakes and dried milk. I don't use instant potatoes, but they sell them in single packs for 40 cents. A bargain and I didn't feel wasteful because I used most of the package, but the dry milk was another story. The cheapest I could find was more than $8 and that was for 10 single-serving packs. The original recipe only calls for 3T, so I didn't buy it. If you have it, use it! I ended up omitting it altogether, but figured I would use buttermilk instead of regular milk in an attempt to make up the difference. The result was AMAZING, so I think it worked.
Add all of the dry ingredients to a mixer bowl and combine lightly.
Then add the wet to the dry. (I poured my buttermilk into the water in a measuring cup and zapped both for 30 secs in the microwave to warm them. Worked great!)
Mix with a dough hook until you get a soft, smooth ball--around 5 minutes.
Lightly grease a bowl and place your dough in it. I dampened a towel with hot water and then squeezed out the excess water and placed it over my dough. Store in a warm location until it doubles in size. It will take about an hour.
Turn out the dough onto a greased surface. I sprayed my ugly (but squeaky clean) counter tops with cooking spray.
To get 16 (relatively) even pieces, cut the dough in half, then half again and so on.
Make the pieces into round balls and place 8 in each lightly greased round baking pan.
Allow to rise in a warm place. I did the warm towel thing again. It should take about an hour.
Bake in a 350 degree oven for 22-24 minutes. When they are done, brush them with the melted butter.
I didn't even give them a second to cool. You can flip them out onto a dish and then pull them apart. I just stuck a knife down in the pan and wedged one out. I couldn't wait. Your mouth will water just smelling them!
I asked the Goose if I should make them for Thanksgiving and she said, "you should make them every day." Tink even loved them and she is not a bread fan. This recipe will be our family's "must bake" for the holidays. Thank you King Arthur Flour!!