This Week's Bread: Yeast Rolls (from Threagill's)
Oh, I shouldn't have fretted. These are GOOD. Still a little dryer than I'd prefer, but not nearly as much as the Luby's one and once you've melted a pat of butter on them, they're great. Still trying to find one where the bread is moister without butter, but as usual Threadgill's does not dissapoint.
ALSO: given that I make really tiny bread rolls to fit my 15g carbs rule for bread (the recipe makes 24 regular rolls), I got a muffin pan, and THESE ARE ADORABLE.
# Yeast Rolls
Threadgill's: The Cook Book
6.0 cups flour
1.0 tbsp baking powder
1.5 tsp salt
1.0 cup sugar
1.5 tsp sugar
0.25 oz dry yeast
1.875 cups warm water
1.25 cup vegetable oil
1.0 large egg
1.0 large egg yolk
1 - Combine flour, baking powder salt, and 1/4 of the sugar in the bowl of a mixer with a dough hook and mix on low speed for 1 minute.
2 - Combine yeast and remaining sugar in a small bowl and cover with the warm water. Set aside for a few minutes until the yeast begins to look foamy on top.
3 - Whisk together 3/4 of the oil with the egg and egg yolk and add to the yeast and water
4 - Add the liquid to the dry ingredients in the mixer bowl and mix on low speed until the dry ingredients are moistened.
5 - Turn the mixer off scrape down the sides of the bowl, and then knead on medium speed for about 5 minutes, adding a little flour if necessary to form a ball of dough.
6 - When dough is smooth and elastic, add remaining oil and knead only to incorporate it into the dough ball.
7 - Remove the dough to a well-oiled bowl and cover with plastic wrap. Refrigerate for at least 2 hours or overnight until the dough has doubled in bulk.
8 - When the dough has doubled in bulk, punch it down and divide it into the designated number of rolls and place in well-oiled muffin tins.
9 - Cover loosely and allow to double in size again.
10 - During the rising time, preheat oven to 350°.
11 - Bake the rolls for 15 minutes or until crispy and golden.
12 - Cool for about 10 minutes and turn out of pans.
@ScribblingSandy - They are! They may be a tad dryer than I prefer, but they taste fantastic.
@dolari They look really good!!!