Butter rolls work intensive but delicious
Last night, I tried my bread machine's dough recipe for baking butter rolls. They're for company this evening, so I needed to finish them last night.
The result? Gorgeous rolls that are light and delicious, a lingering home-baked bread smell in my kitchen and the satisfaction of making something from scratch, with ingredients I can pronounce.
But I found some drawbacks, mainly the amount of time required to make them. Of course, it was a mistake to not start them until about 8 p.m. last night, but I never expected to be up until midnight to allow for multiple rises.
I feel bad admitting this, but it crossed my mind that I would've had a much easier time of it by buying canned crescent dough. Oh well.
I'm not much of a baker, so things like dividing the dough int 16 equal pieces was a challenge for me. But I enjoyed the chance to handle the dough, because I usually don't get the chance. It was soft and airy. I was almost afraid I'd bruise it while shaping it into cones for rising.
Honestly, if I'd been less pressed for time (or less tired, at least) I would've really enjoyed making these rolls. I probably will do so again, but only for special occasions.
Here's the recipe from my bread machine's cook book.
Make using your bread machine's dough mode – makes 16 rolls
¾ cup water
2 medium eggs
4 cups bread flour
¼ cup dry milk
¼ cup sugar
2 teaspoons salt
½ cup butter
1 tablespoon dry, active yeast
2 ½ teaspoons fast-rising yeast
Put ingredients into bread machine's case, into the machine and set the dough mode. When complete, place dough in a lightly greased bowl. Cover with plastic wrap and place in a warm area. Allow to rise for 20 to 30 minutes.
Place dough on a lightly floured surface and cut into 16 equal pieces. Using the palm of your hand, roll each piece into a cone. Cover with a clean cloth and allow to rise for 15 minutes.
Using a rolling pin, roll each cone flat. Roll up from wider end to narrower end – it will look like a crescent roll.
Place on lightly greased cookie sheet and spray with a fine mist of warm water. Place pan in a warm oven (about 90 degrees) for 30 to 40 minutes or until the dough has doubled in size. Bake at 400 degrees for 12 to 15 minutes. Brush rolls with lightly beaten egg during baking.