these are the best rolls I have ever made. The first time I made them, I followed instructions and used all purpose flour. They were tasty but a little dense and not flakey. The way I make them now, they turn out so airy, flakey and buttery - almost like a croissant.
What I do: I heat the milk and water in a small bowl, then add yeast and 1 TBS of sugar (from the 1/3 cup - I even add a bit less than 1/3 in total as it was too sweet the first time - about 1/3 minus 2 TBS) and let rise and get foamy. In my KA Mixer I beat the butter and sugar, add egg and salt and beat, then add my yeasty liquid and slowly incorporate BREAD flour - it makes a huge difference.
I knead the dough in the machine for 5 minutes then let it rest for 15. The dough starts out sticky but after 5 minutes of machine kneading it is perfect and you do not even need any flour to roll it out.
Next I use a pizza slicer and cut the dough in half, roll out each half into a circle, add the butter on top and use the cutter to cut each circle into 8 pices as the recipe states. I pull as I roll so that I can can get more layers into each roll. I let it rise in a warm area for 2-3 hours or until it has really risen (more than doubled). 1 hour did not work for me it needed more to become airy and light.
I brushed a bit more butter on them when they came out of the oven. These are so sinful but really the most amazing roll recipe ever.
Was this review helpful?
40 users found this review helpful
these are the best rolls I have ever made. The first time I made them, I followed instructions...