I got back to my learning project today. I decided I wanted to try making dinner rolls again. The first ones I made turned out to be a little dense, so I decided to go with a different shape this time. I found a recipe for a dinner roll in a croissant shape. I started in the usual way, by activating my yeast in warm water. Then, instead of pouring it into a separate bowl, I just kept adding the wet ingredients into my yeast mixture. I added in the remaining ingredients, the one change that I made was melting my butter before I put it into the mixture so that it would evenly distribute throughout my rolls. Of course as I was adding the flour, I ran out of flour, so I ended up putting a little under 4.5 cups into my batter and my dough was still pretty sticky and was tough to knead. I kneaded it for a bit anyway, then I put it in the greased bowl and prayed it would rise!
After an hour and a half, I punched the dough down and cut the dough in half. Then I rolled each portion into a nice ball so it would be easy to roll out into a circle. After rolling it to a little more than 13″, I cut each into four and then 3 pieces from there. To roll the croissant shapes, I started at the wide side of each slice and rolled until the tip was underneath so it would stay tucked in during rising and cooking. At the start, I thought the recipe was crazy in saying that I could fit all the rolls onto one pan, but I made it work!
After allowing the rolls to rise for one more hour, I popped them in a 375 degree oven to bake.
The rolls really filled in on the pan, so they were soft on all the sides since they had cooked together. I was happy with this, because it really resembled a light fluffy dinner roll to me. I was very happy with these rolls. They were much lighter and softer than the previous round ones I had made. I would certainly chose these ones for the next time.
Thanks for reading – its been a slice!