So I worked at a Great Harvest bakery for two months and picked up on a few tricks. No this roll recipe is not from them I'd get in trouble for passing on their "Trade Secrets" but I really do like this recipe so if you're feeling up to experimenting you should try it out along with the Potato Cheese Soup I'll be including at the end of this post.
Prepare & Set Aside
1 pkg. Yeast (1 Tbsp.) dissolved in
2 Tbsp warm water w/ 2 tsp Sugar
MIX
1 cup HOT Water
1 tsp of Salt
1 Tbsp & 1/2 tsp Shortening
1/4 c. Sugar
When the yeast has done its thing mix with water mixture & add 1 beaten egg.
Slowly add 3-4 cups of Flour. Knead in the bowl 8-10 minutes.
Place the dough in an oiled container/bowl and.....
Refrigerate for 30-60min or longer ( I've made the dough the night before and they've turned out fine)
Pull dough out of fridge (should have doubled in size)
Cut dough into stips then into smaller sections (no bigger then a handful of dough).
Roll the dough into smooth round balls (use the palm of your hand and fingers to apply adequate pressure)
They should look like this.
Place them on a pan (don't forget to spray first). They should be rather close to one another almost touching.
Let them rise in a warm place for 30-45 min (double in size)
I do 12 minutes but sometimes it looks like they can use a little more time (1-2 more minutes).
End Product...pull apart & enjoy!
Oh yeah here's the Soup recipe that's really good with the rolls.
6-8 potatoes 1 cup sour cream
2 cups milk 8 oz. cheddar cheese shredded
4 cups chicken broth Pepper & Salt to taste
2/3 flour
2/3 butter
8-12 stripes (break into bits)
Bake potatoes until soft @ 400 degrees; then peel mash or cube the potatoes (personal choice). In large soup pot combine flour & butter to make a roux. Cook for 1 min, then slowly whisk in the liquids. Add salt & pepper, potatoes, cooked bacon & cheese. At last minute stir in sour cream. Soup will be thick. Well there ya go, hope you guys like it.
