Now that I've gabbed about soft dinner rolls, it's time to put my dough where my mouth is and give you a recipe for a good dinner roll.
Inspired by the Lion House in Salt Lake City and the Parker House in Boston, I wanted to give dinner roll making a try. Seeing as how I'm on a semi-conscious health kick, I also wanted to increase the fiber content and replace some of the saturated fats with the unsaturated variety for my rolls. I didn't want to give up any of the soft texture and flavor, though. I can't exactly call these rolls “healthy,” but compared to the recipes that inspired them, I'd like to think of them as “less unhealthy.”
I'm also lazy. My rolls would start life in the breadmaker.
1 cup plus 2 tablespoons water
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 tablespoon wheat gluten
1/4 teaspoon dough conditioner
1 teaspoon salt
1/4 cup brown sugar, packed
2 tablespoons non-fat dry milk
2 tablespoons canola oil
2 1/2 teaspoons dry yeast
olive oil as needed, before cooking
melted butter as needed, after cooking
Put the first ten ingredients in your breadmaker in the order listed. At least, that's the order for such things in my bread maker. Set it to the “dough” cycle and let it run.
At the end of the cycle, remove the dough from the pan and put it into a bowl that has been greased with olive oil, turning to coat with oil evenly. Cover and let rise in a warm, draft-free place until doubled in size (about an hour).
Preheat the oven to 375 degrees Fahrenheit.
While the oven is warming up, dust a large cutting board or counter top with flour. Punch the dough down and roll out on the dusted board into an 18 inch by 8 inch rectangle. Cut the rectangle into eighteen pieces as shown in the diagram on the left.
Drizzle olive oil over the dough, and roll each piece up, from the short end. Transfer to a floured baking sheet, cover, and let rise again until double in size. Place on the center rack of the oven and bake for about 12 or until golden.
Remove from the oven and brush the tops with melted butter or more olive oil.
Makes 18 rolls.