Country White Bread or Dinner Rolls (Bread Machine)
The rolls come out perfect every time! I get requests for these for family functions all the time.
The rolls come out perfect every time! I get requests for these for family functions all the time.
- Carbohydrate 1229.82535625 g
- Cholesterol 272.50625 mg
- Fat 68.8226681031999 g
- Fiber 50.3445013800263 g
- Protein 205.003775 g
- Saturated Fat 21.1225387658007 g
- Serving Size 1 1 Dozen (1887g)
- Sodium 301.6184375 mg
- Sugar 1179.48085486997 g
- Trans Fat 11.470212703816 g
- Calories 6409 calories
Step-by-step
- In bread machine pan, place all ingredients from flour through yeast in order as recommended by the manufacturer.
- Select the basic bread setting.
- Check dough after 5 minutes of mixing, if needed add 1-2T of water or flour.
- Bake as normal.
- Mix in bread machine but use only the dough option.
- Lightly grease a 9 x 13 baking pan (I always use a metal pan).
- When dough is finished shape into 15 uniformly sized balls. I always grease my hands with shortening to smooth the dough out and it helps keep the dough from drying out.
- Cover and let the rolls rise in a warm, draft free place until risen to the desired size.
- I let them about double in size.
- Bake in a 350? oven about 12-15 minutes until golden brown.
- After removing from the oven, brush the tops of the rolls with melted butter.
- Take out of pan and let completely cool before storing.
Traditional artisan loaves demand hours of folding and steam injection, whereas this enriched dough relies on mechanical kneading to develop gluten quickly. Bread flour provides the high protein content necessary for a structured crumb and reliable rise, outperforming all-purpose alternatives. Water temperature must measure between 70 and 80 degrees Fahrenheit to activate the yeast without thermal shock. Checking the dough hydration after five minutes of mixing prevents dense loaves by allowing precise moisture adjustments. Shaping the fermented dough into fifteen uniform portions creates evenly baking rolls that finish in twelve to fifteen minutes at 350 degrees Fahrenheit. Metal baking pans conduct heat faster than glass dishes, yielding crisp lower crusts and uniform browning across every roll. Unbaked shaped rolls freeze well on sheet trays before transfer to freezer bags for long-term storage. Thaw frozen portions overnight in the refrigerator, proof until doubled in volume, and bake normally. Pair these yeast rolls with braised meats or pan-seared poultry to absorb heavy sauces efficiently.
