Soft, Light Dough- A softer dough is used for rolls than for loaves of bread, and rolls and fancy breads should be permitted to become lighter than loaves. This is because they are eaten fresh and should be very light and spongy in texture.
For Plain Rolls, use the instant method. This saves time and they are just as good.
For Fancy Rolls when large quantities of fat, sugar and eggs are used, the best results are obtained by making a sponge of the yeast, liquid and one-half the flour, then adding the fat, sugar and eggs after the sponge is light. However, very good results can be secured by adding all ingredients before the first rising.
Baking Rolls- Bake in hot oven (425 F.). Rolls are so small in size that slow baking dries them out. For crusty rolls, place 1/2 to 1 inch apart in baking pan. To obtain a soft, bright rust colour, grease the rolls before baking; for a crisp crust, do not grease either before or after baking.
Recipes
Standard Roll
1 pkg.fast acting yeast
2 1/4 cups hot water
1/2 cup skim milk powder
4 Tbsps.salt
4 Tbsps. sugar
6 cups flour (enough to make a tender dough)
4 Tbsps. shortening
If a greater amount of sugar is used the rolls will be sweeter. If a greater amount of shortening is used, the rolls will be richer and tenderer. Not less than 2 or more than 8 Tbsp. of sugar or shortening should be used, however.
Follow general directions for the instant method of making bread; kneading in a little less flour and permitting the dough to become lighter during each rising process, both after it is shaped and before the rolls are placed in the oven.
Plain Rolls- When the dough is light, cut or tear it into pieces about the size of a small egg or a walnut. Fold sides under until top of roll is perfectly smooth. Brush top with fat. Place in a greased bread pan, on baking sheet or in individual molds. When light, bake in hot oven (425 F.) 15 to 20 minutes. Makes about 30.
**Variations
Bowknots-- Twist strips of dough lightly and tie in a bowknot. Bring the ends down and press to the pan.
Braids-- Braid 3 narrow strips of dough; press ends to pan. Let rise and bake as for plain rolls
Butterfly-- Roll out dough, brush with melted butter and roll up like a jelly roll. Cut into 1-1/2-inch slices and place on greased baking sheet 1 inch apart. Flatten across center with handle of spoon. Let rise and bake as for plain rolls.
Butter-Leaf Rolls--Roll dough as thin as possible; brush with melted butter. Cut into strips 1-1/2 inches wide and place strips in piles of 6. Cut into 1-inch slices and place in greased muffin pans with longer cut edge down. Let rise until light, then bake in hot oven (425 F.) about 20 minutes.
Cinnamon Rolls--When dough is light, roll 1/4 inch thick, brush with melted butter and sprinkle with brown sugar and cinnamon. Roll like a jelly roll and slice with very sharp knife. Place on greased baking sheet 1 inch apart. When light bake in hot oven (425) about 20 minutes
Clover-Leaf Rolls-- When dough is light, break off pieces about the size of marbles, brush with melted butter and place 3 or 4 together in greased muffin pans. When very light, bake in hot oven (425 F.) about 15 minutes. The success of these rolls depends on having the 3 or 4 balls together equal only as much dough as would be used in ordinary roll and letting them rise until very light before baking them.
Crescent Rolls-- When dough is light, roll out and cut into triangles. Brush with melted butter. Roll each triangle loosely, beginning at the base. Place on greased baking sheet with point underneath, curving ends toward each other and press to pan. Let rise and bake as for plain rolls. When nearly done, brush with DORURE and return to oven to brown.
Dinner Rolls-- Add 2 egg whites after adding half the flour. Add remaining flour, knead and let rise. Shape into small balls the size of a walnut and place on greased baking sheet 1 inch apart. Let rise, glaze with egg white mixed with a little water and bake as for plain rolls.
English Muffins (An original method) -- Make very soft dough. Knead lightly, let rise, punch down and let rise again. Roll out 1/4 inch thick, on lightly floured board. Cut into large circles and let rise until light. Bake on ungreased griddle, turning when one side is brown. When second side is brown, reduce heat and bake more slowly. Baking may be finished in oven. .Cool the muffins, pull them apart with the tines of a fork, and toast them.
* A variation of this recipe may be made by adding only enough flour to make a drop batter. Let rise until light. Drop batter into large, greased English muffin rings, arranged on greased baking sheet. Bake in hot oven (425 F.) until nearly done. Turn rings upside down and complete baking.
Crumpets --another slight variation-use drop batter as above. Put muffin rings on a hot griddle, and bake the crumpets slowly until are well risen and lightly browned on the under side. Turn, rings and all, and brown the other side. Crumpets must be watched carefully. If they brown too quickly, lower the heat. To serve, split and toast the crumpets and butter them generously.
Finger Rolls--Follow standard roll recipe. When light cut and shape into long pieces about the size and shape of a finger. Place on well greased pan and brush with melted fat or dorure.
Luncheon Rolls-- Follow standard roll recipe using 6 to 8 tablespoons of shortening. Add 2 well-beaten eggs. Knead. When light shape into small biscuits. Place 1 inch apart in well greased pan. When doubled in bulk, brush with dorure and bake in hot oven (425 F.).
Parker House Rolls (Pocket-Book) -- Follow standard roll recipe. Four tablespoons each of sugar and shortening give excellent results. When light roll dough 1/4 inch thick. Cut with biscuit cutter, brush each circle with melted butter or margarine and crease through center of each roll with dull edge of knife. Fold each roll over double. Place 1 inch apart on well-greased pan, brush with butter and when very light bake in hot oven (425 F.). © Al (Alex-Alexander) D. Girvan. All rights reserved.
