Sweet Yeasty rolls recipe wanted...Kelly? Anyone?

[mattl]

I'm looking for a recipe for those sweet yeasty tasting rolls you occasionally get at restaurants.  The type I'm looking for is not really bread like, but kind of mush down when you tear them apart and get maybe just a bit chewy when compressed -which is easy to do.

 

I did a little searching and came across Texas Steakhouse rolls, that look like they might be what I'm after, but not sure.  I thought someone here might know...

 

[mixfinder]

Yeasty = Yummy

Yeast eat sugar like fiends and when the sugar in a recipe is gone, yeast cells convert starch into sugar creating alcohol as a by product.  The best way to achieve this is retarding the dough.  Retarding is slowing and prolonging the active life of the yeast and accomplished by cooling.  Letting finished dough rest over night in the fridge is the easiest way to accomplish it.  Use buttermilk in the dough and it also adds to the organic half life of yeast while imparting it's higher ph notes to the finished dough.

I put warm water and honey in the mixer bowl and then add the yeast giving it a stir.  When it has proofed or begins to foam, add flour, melted butter, an egg or two, room temperature buttermilk and salt.  If you like it sweeter dissolve some sugar in the warmed buttermilk.  Too much sugar with the yeast alone creates acids that slows and kills some yeast.  Bakers use a special yeast for sweet doughs for this reason.  Mix it well creating a soft dough and then set it rest 20 minutes autolyze or fully hydrate the flour.  Keep the dough on the soft side.  It is easy to shape when cold and then it will rise as soon as it warms up.

 

[fltcoils]

Dough Hooks

Kelly,

Can you recall information about the english dough hooks you use on the mixmaster?

Is there a way to mix dough without them?

 

[mixfinder]

Elbow Grease

The old fashioned way required a lot of work with adding half the flour first and beating it with a wooden spoon to develop gluten structure.  The remaining flour is worked in and kneaded until the dough is smooth, satiny and looses its sticky quality.  Bread dough has skin and you must never cut or stretch the dough beyond the limits of it's "skin" or you are into sticky hell in a heart beat.  If you have a mixer add all wet ingredients and half of the dry and beat with a mixer for 5 minutes on medium speed.  Then work in the remaining flour as needed always starting with the least amount the recipe calls for.  Most mixers made in the last 20 years have dough hook attachments that can be used.  One of the best values in America is the Kitchenaid hand mixer with dough  hooks.  They can be found starting at $30.00 and are the toughest little brute out there.  I used mine extensively for several years without a peep of discontent.  The rule of thumb in bread making depending on flour is 1 part wet ingredients and 1 1/2 parts flour.

 

[norgeway]

OH MY!

A dishpan full of dough!!!I bet that will make a big batch of bread, Im not the best at breadmaking, have not got time usually!!!that Chrome 10 is beautiful!

 

[frigilux]

Texas Roadhouse Sweet Yeast Rolls
Yield: 24 rolls

4-1/4 cups all-purpose flour
1-1/2 teaspoons salt
1 egg
1 cup whole milk
1/4 cup granulated sugar
1/4 cup honey
2 tablespoons butter, melted
1/4 cup warm water
1-1/4 teaspoons active dry yeast (one packet)
CINNAMON BUTTER:
8 tablespoons butter, softened
1/2 cup confectioners sugar
1/2 cup honey
1 teaspoon ground cinnamon

1. Whisk together flour and salt in a bowl. Set aside.

2. In bowl of heavy-duty stand mixer, whisk together egg, milk, sugar, honey, and melted butter.

3. Dissolve yeast in warm water and add to egg mixture.

4. Add half of flour mixture to mixer bowl. Using paddle attachment, beat ingredients until batter is smooth, about 1 minute.

5. Replace paddle attachment with dough hook. Add remaining flour mixture to mixer bowl.

6. Knead on slow speed about 8 minutes, checking after 3 minutes to see if dough is too dry (add more milk) or too sticky (add more flour).

7. Grease a bowl with softened butter or spray with nonstick cooking spray. Form dough into a ball and place in greased bowl. Turn dough over to coat all sides with grease.

8. Cover bowl and let dough rise until doubled, about 1 hour.

9. Grease two 13" x 9" baking pans. Form dough into rolls and place twelve in each pan. Cover and let rolls rise until nearly doubled in size. (If you do not want rolls to touch each other, bake them in greased muffin tins or on greased baking sheets, leaving more space between the rolls.)

10. Adjust oven rack to middle position Preheat oven to 375 degrees. Bake rolls for 10 minutes. Reduce temperature to 350 degrees and bake rolls for an additional 10-15 minutes. Remove from pans and allow to cool on wire racks.

11. For Cinnamon Butter: Beat together softened butter, confectioners sugar, honey and cinnamon. Serve with rolls.

 

[appnut]

Now I iknow why these rolls are so darn good.  I love going there just to have the rolls lol. 

 

[kevin313]

Kelly - you never cease to amaze with your knowledge of how food does what it does! Thanks for explaining the science behind what happens in the dough - and I'm in love with your chrome Mixmaster!

 

[mixfinder]

English Dough Hooks

<span style="font-family: Arial; font-size: x-small;">Thread # 30916</span>

English dough hooks are first talked about in this thread.  If you want fast bread make all ingredients about 100 degrees before mixing the bread (microwave) and then stand back.  I sometimes fill the sink with warm water and set the bowl in the water bath to keep the dough warm for faster rising.  Thinking bread is an all day product is simply antiquated thinking. Nuanced flavors and textures come from biga (starter) and retarding (slowed) risings while simple experience begins to be the best teacher.  Bread is likely the most forgiving baked item there is for there is really no such thing as "bad" hot bread.

The Chrome 10 is rare and as such expensive but under it's skin its just a iron clad daily driver that is extremely quiet (nature of all 10 and 11's) and has Bowl-Fit beaters which are simply amazing.

 

[alr2903]

Kelly, lots of folks can cook,  many just can't bake, i fall into that catergory.  Kelly you have the "knack" for baking. alr