This Week's Meals (1/4): Luby's Dinner Rolls (Yeast Rolls Redux)
If at first you don't succeed, burn the recipe and go find another.
This one came from my Luby's cookbook and while it's still a little crumblier than I like my yeast rolls (I like the roll tops brown and thinly crusted, and the bread to be super moist and a little stringily pull apart), it is absolutely a Very Good Yeast roll. If anything, this is a lot less "biscuit" like yesterday's rolls and more "rustic homemade recipe" version of a yeast roll.
A few days ago, I listened to a podcast where there was a discussion about "Why do you need cookbooks when you have The Internet?" And this is a good example why. The original recipe I had was from the Internet. Granted, it was from a foodie site, but it was just off the net. I don't know how often it's tested, how often they repeated the process and dialed it in. Have they been tested for scalability? And unless they're a big name, I don't know who made it and if their tastes coincide with mine.
In a cookbook, especially the ones from restaurants, they're constantly repeated, usually scalable, and have been dialed in for however long the restaurant is open.
In the end, cookbooks are good things. And while websites are good (I've made some great recipes from websites), I'll always pick books over websites just for reliability.
Speaking of scalability, I might have a more "yeast roll" experience if I make the full 18-roll recipe on the muffin tins as the recipe mention....
# Luby's Dinner Rolls
Luby's Recipes & Memories
18.0 rolls
1.3333333333333333 cups warm water
2.0 tbsp active dry yeast
0.5 cup sugar
3.0 whole eggs
4.0 tbsp butter (melted)
0.3333333333333333 cup nonfat dry milk
1.0 tsp salt
5.0 cups all-purpose flour
vegetable oil (as needed)
1 - In the bowl of an electric mixer, blend water, yeast and sugar. Set aside 5 minutes to allow yeast
mixture to become frothy.
2 - Add eggs and butter.
3 - Using the dough hook of the electric mixer, beat on medium speed until blended.
4 - Add dry milk and salt. Mix well.
5 - Add flour, one cup at a time, mixing until dough begins to pull away from sides of bowl.
6 - Leaving dough in bowl, lightly grease top of dough ball with oil.
7 - Cover loosely and let rise in a warm place 1 hour or until doubled in size.
8 - Lightly grease a muffin pan.
9 - Punch dough down and divide it evenly into the number of portions you want.
10 - Gently roll each piece into a ball and place one ball into each muffin cup.
11 - Let rise in a warm place 1 hour or until rolls have doubled in size.
12 - Preheat oven to 350°F.
13 - Bake 15 to 20 minutes or until golden brown.
