This topic has nothing to do with cryptocurrency, which is what this website is about. Generally everyone has to eat though, so I thought I would share with you this recipe that I came up with. I have tried many homemade hot roll recipes on the internet. They all claimed to be the best rolls ever. I haven’t found one yet that was even close to the best. The lists of ingredients seemed to get longer and the steps got more ridiculous. My recipe contains water, yeast, sugar, oil, salt and flour. You could not get any simpler or cheaper than that. You can use any kind of flour, any kind of oil or any kind of yeast. I recommend that you use a stand mixer, but it can be done by hand. These homemade hot rolls are so good, that I could sell them at the Farmers Market if I wanted to. My friends, family and kids fight over who will get the last one. No one I know even attempts to make hot rolls from scratch. I don’t think they realize how easy it is and of course they don’t know the recipe that, for the first time, I am about to show to you. So here we go. Read all the instructions below the ingredients list before you get started.
1 1/2 cups of warm almost hot water (The same temperature you would use for a bath. On the warmer side)
1 tablespoon of yeast
1/8 cup of sugar
1/8 cup of oil
Almost 1 tablespoon of salt
Flour(approx. 4 cups;See below)
You should have all the ingredients and measuring cups out before you start. If using a stand mixer you will need something to push the dough down from the sides of the mixing bowl while it is moving. I use a Silicone Spatula/Scraper. You will need to pour about and inch of oil in a large bowl as this is where you will put the dough to rise. It needs to be large enough for the dough to double in size. When you are ready to start put the dough attachment on your stand mixer. Leave it up and don’t lock it yet. Heat 1 1/2 cups of water. I let my faucet run until the temperature is right. The most important step in this recipe is the temperature of your water. It will make or break your rolls. Keep in mind also if you are using a metal mixing bowl that it may be cold so you will have to compensate for that with the temperature of your water. When the yeast hits the water it must be right on the verge of hot. Put the water on your wrist like you would with baby formula. It will be just a bit hotter than you would want to feed a baby. And don’t forget your cold mixing bowl. Pour the water in the bowl and immediately add 1 tablespoon of yeast. Put the dough hook down and lock in place. Turn the stand mixer on number 2 speed. Now you can relax. You can let your mixer run like that as long as you need to. Use the spatula to scrape any yeast on the sides of the bowl down into the water. I leave the mixer on while doing this, but you can turn it off, as this can be dangerous. If your spatula would ever get caught on the dough hook DO NOT try to grab it. Get your hands away immediately. Step back, then try to turn the mixer off or unplug. Okay, so the mixer is still running on 2 and now we are going to add 1/8 cup of sugar. Repeat the process of pushing the sugar off the bowl sides. We are still relaxed and there is no time limit to move to the next step. When you’re ready add the oil and make sure there is not a lot left on the sides. It is impossible to get it all. Let that mix as long as you want the yeast is alive and well. Unless, of course, you killed it with too hot of water and in that case the only remedy is to start over. Now it is time to get serious again. The next step has the potential to kill the yeast, so we have to be very careful. Next we are going to add the salt, but we have to be ready to immediately start adding flour. The quicker the better. There is about a 1 maybe 2 minute window before the salt kills the yeast. The flour keeps this from happening. So it is imperative that you have the flour out and ready to go. When you are ready pour in the salt. I use the tablespoon but don’t fill it completely up, but almost. You can change this to your taste later. Same with the sugar. So you’ve put the salt in, now start putting the flour in. I use a 1/2 cup. I do not have the exact flour measurement. It is simple to do by sight. The one thing you do not want to do is put too much. Add 3 half cups full then push the sides down with your spatula. Then look at the consistency. You want to stop right before the dough cleans the sides of the bowl on its own. Your rolls will still turn out if you don’t put enough flour. The more flour you put in the heavier the rolls will be and we want light fluffy rolls. When you think you have enough flour, turn your mixer off. Unlock and lift up the dough hook. Detach the hook and lay it on the dough. Go get the large bowl of oil. Put your hands in it. Rub the oil on the front and backs of your hands. Wipe the dough off of the dough hooks into the bowl. Discard the hooks. With your hands lift the dough out of the mixing bowl and put it into the oil. Turn the dough to cover with oil. You can’t have too much oil here. Wash your hands and cover the bowl with plastic wrap. Let sit until dough doubles in size. Using instant yeast will decrease the rise time. If you are not ready to prepare when the dough has doubled just punch the air out and let it rise again. Dough can be refrigerated or frozen at this time, but will take longer to rise before you are ready to bake. When ready spray a muffin pan with cooking spray. You can use anything you wish, just make sure the pan is greased. Now we are going to pinch the rolls, which is basically shaping them into balls. I put 2 balls into each muffin cup, so people can easily open the roll to add butter, jelly or whatever. I searched the internet to find a video of someone pinching rolls and surprisingly had very little luck. I am 41 years old, but I feel ancient for knowing how to do this and no one else is doing it. I found one video of grandma making her famous dinner rolls and she’s not even doing it how I do it. Watch her video now so that you can see what I mean by pinching the dough. But, DO NOT use flour. That is what the oil is for. Pinch them right in the bowl of oil. You will again cover your hands with the oil from the dough bowl and start pinching the dough into balls. They should fill the cup, but they should not be over the cup because you will want to let them rise before baking. Basically however much you let them rise is how big they will be when they are baked. They grow a little in the oven but not much. If you turn your oven on now, they should be ready to bake when the oven reaches temperature. I’ve used the convection setting on my oven lately and they turn out really good, but I have also made them in a tiny toaster oven. Whatever you have will do. While they are baking you will want to melt some butter. Brush the butter on when the dough is no longer soft and again when they are done baking. Melted butter can be brushed on at anytime during the process depending how much butter you like. Brushing on during the baking process help the tops brown. However, they will be good even without butter. If you like garlic, mix some in with the butter to make garlic rolls. The possibilities are endless. After the rolls are baked and cooled, store in a sealed bag or container to keep fresh. They can be frozen and popped in the microwave for 30 seconds, warmed in the oven or thawed on the counter. Makes 10 large hot rolls. I hope you enjoy this recipe. If you have any questions, leave a comment below.