Try this recipe for homemade rolls.
- Carbohydrate 13.1983572370525 g
- Cholesterol 9.55733336080293 mg
- Fat 17.2297656046084 g
- Fiber 0.725666699760475 g
- Protein 0.762866666720661 g
- Saturated Fat 6.8988200197683 g
- Serving Size 1 1 Serving (40g)
- Sodium 3.13900000071992 mg
- Sugar 12.4726905372921 g
- Trans Fat 0.802803335491659 g
- Calories 206 calories
Step-by-step
- In the bowl of your stand mixer (fitted with your dough hook) add warm water, honey, salt and yeast. Stir it gently and let it sit for 5 minutes till the yeast activates and gets foamy.
- Add the Crisco and one cup of flour at a time and mix until dough starts to form. Keep adding flour until the dough starts to pick up dough off the sides of the bowl and is not sticky when touched with your finger. Let your machine knead the dough for 15 minutes total.
- Once it's done kneading cover the bowl with a clean cloth towel and place in a warm spot (by a window or on top of the oven works) and let the dough rise for 1 hour.
- After an hour punch down the dough and divide the dough into large golf ball size balls. Arrange about an inch apart on a baking sheet or casserole dish. Cover again with towel and leave in a warm place to rise for another hour.
- Preheat the oven to 350 degrees F.
- Once the rolls have risen for the second time, place them in the oven and bake for 20 minutes.
- Remove them from oven and immediately brush butter on the tops of the rolls.
- Take a huge bite of a roll and try to blow/chew at the same time cause the rolls are still too hot.
- Let cool slightly and then try again.
- Enjoy.
Yeast is the biological engine driving this dough, requiring precise water temperatures between 105 and 110 degrees Fahrenheit to hydrate rapidly without denaturing the fungal cells. Honey provides the simple sugars necessary for initial fermentation, feeding the microorganisms so they produce carbon dioxide bubbles trapped by the surrounding protein matrix. Utilizing a stand mixer fitted with a dough hook for a full 15 minutes accomplishes what manual kneading struggles to achieve efficiently: aligning gluten strands until the dough pulls cleanly away from the mixing bowl walls. Fat coats these newly formed gluten strands, shortening them slightly to yield a tender crumb rather than a chewy loaf. Fermentation requires an ambient warmth of roughly 75 to 80 degrees Fahrenheit for the initial one-hour bulk rise. Punching down the fermented dough deflates large gas pockets, redistributing yeast cells and fresh sugars for the second rise. Dividing portions into uniform golf-ball-sized spheres ensures even thermal penetration during the 20-minute bake at 350 degrees Fahrenheit. Brushing melted dairy butter across the hot crust immediately upon extraction from the oven softens the exterior via residual heat. Serve these warm dinner rolls alongside braised meats or heavy stews, where the soft crumb absorbs flavorful pan juices efficiently.
