Tuesday, April 3, 2012

I Can Make Hamburger Rolls!

Quick update on yesterday's post—I have confirmed that my whole wheat roll recipe can make very good hamburger rolls. I made eight plus-sized rolls from my usual one-pan recipe, and while they were quite a bit more filling than store-bought ones, they were also that much fresher and tastier.

It was a beautiful day here, so I also got to act upon my Spring resolution to eat as many meals outdoors as possible this year. We ate our dinner at our patio table and then stacked wood and raked leaves before it was time to put the kids to bed. D used to be too distracted to eat if we tried to dine outside last year, when he was still only two. Maybe it was the favourite meal of hamburgers, but both boys spent a good long time at the table and ate a good meal. G eventually climbed down from his chair only to move over to his dad's lap, where he proceeded to take huge bites out of that burger as well.

Wheat Rolls (adapted from King Arthur Flour's Whole Grain Baking)

1 c. lukewarm water
1/4 c. orange juice (I used the fresh juice of one orange)
4 T. butter, cut into 6 pieces
3 T. honey
2 c. whole wheat flour
1 c. all-purpose flour
1 1/4 t. salt
Heaping 1/2 c. dried potato flakes OR 3 T. potato flour (I use the potato flour)
1/4 nonfat dry milk
2 1/4 t. instant yeast

Combine all dough ingredients, and mix and knead them—I use my Kitchenaid mixer and dough hook—until you have a medium soft, smooth dough (I also had to add about a half cup extra flour, because my dough was too sticky). Cover and allow the dough to rise until it's quite puffy, but probably not doubled in bulk, 1 to 2 hours.

Gently deflate the dough and transfer it to a lightly greased work surface. If you're making hamburger rolls, divide in to 8 pieces, shape into rolls and place on a large cookie sheet, even distances apart (this is so they don't touch while rising or baking). If you're making dinner rolls in a 9"x13" pan, then divide it into 15 pieces. Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball. (or see this video for how to roll rolls)

Place the rolls in the prepared pan, spacing them evenly; they won't touch one another. Cover the pan with lightly greased plastic wrap or a clean dishtowel and allow the rolls to rise for 1 1/2 to 2 hours. They'll become very puffy and will begin to touch each other in a smaller pan (but not if you're making hamburger rolls). Uncover the rolls and bake in a preheated 350F oven for 23-25 minutes for a pan of smaller rolls, 20 minutes for hamburger rolls, until they are mahogany brown on top but lighter on the sides. Brush tops of hot rolls with butter to give them a satiny finish.

These rolls are a bit sweeter than the typical hamburger rolls, but I didn't mind the added sweetness. I may have set the bar at a new height in my quest for the ultimate hamburger.

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