Baking Classics
The Technique
Ripple-Style Butter Rolls
Freshly baked yeast rolls should always hold a spot on holiday menus as they signal the importance of the occasion. Ripple-Style Butter Rolls showcase a simple shaping technique that results in a beautiful look & elevates the bread basket flawlessly. If something a bit more straightforward is desired, Pan-Style Butter Rolls may just as easily be made & use the same dough or try a variety of notions from the same batch of dough to truly create something custom. Learn how to make celebration worthy dinner rolls to serve guests when special entertaining is in order.
Ripple-Style Butter Rolls
makes 2 dozen
The recipe yields approximately 36-ounces of dough.
1/4 cup butter
1/4 cup warm water {105 to 110 degrees}
1 {1/4-oz} package active dry yeast
1/2 cup sugar, divided
2 1/2 cups all purpose flour
1 1/4 cups bread flour
2 tsp kosher salt
1 cup room temperature whole buttermilk
1 egg, lightly beaten
Melted butter
Microwave 1/4 cup butter on High power 20 seconds or until melted. Cool 10 minutes. Meanwhile, stir together the water, the yeast & 1 teaspoon sugar. Let stand 5 minutes or until foamy. Whisk together the remaining sugar, the all purpose flour, the bread flour & the salt in the bowl of a stand mixer. Add the butter, the buttermilk, the egg & the yeast mixture. Mix on Low speed 1 minute with a dough hook. The dough will come together in a ball around the hook. Increase the speed to Medium. Blend 5 minutes. Shape the dough into a ball & place in a lightly greased bowl. Spray the dough surface with cooking spray & cover the bowl with plastic wrap. Let rise in a draft-free spot for 1 to 1 1/2 hours or until doubled in bulk.
Punch the dough down & divide it into 24 {1 1/2-oz} pieces. Shape into balls & set aside to rest a few minutes, covered, while shaping the remaining dough pieces. Make 5 cuts halfway through each piece of dough. Sprinkle the tops lightly with flour. Dip the kitchen shears in flour to prevent sticking. Place each piece of dough in 24 lightly greased muffin cups. Cover loosely with plastic wrap. Let rise in a draft free spot 30 to 45 minutes or until an increase by a half their original size has been achieved & the dough reaches the top of the pan.
Preheat the oven to 350 degrees. Bake 15 to 20 minutes or until golden brown, turning the pans halfway through the bake time. Brush the warm rolls with melted butter.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Ripple-Style Butter Rolls
A rich dough enhanced with an eggs, butter & buttermilk produces a tender crumb while the sugar adds just a bit of sweetened flavor. Baking the shaped dough in muffin tins is a simple technique that results in a straightforward yet lovely offering from the bread basket.
The Technique
Yeast rolls aren’t difficult to prepare from scratch, however there are techniques you should be familiar with in order to make a successful batch. Aside from that, it takes patience to work with yeast as it needs adequate time to produce quality results. Here’s what you should know.
No. 1
The Ingredients
The Yeast
Dry active yeast can be purchased in 1/4-ounce packets or in small jars. I use both when preparing bread recipes, generally based on what my store has in stock at the time. If purchasing a jar of yeast, store it in the refrigerator after opening. Just be mindful of the expiration date so you don’t find yourself in a jam. You’ll find that 2 1/4 teaspoons is the equivalent to 1 envelope of active dry yeast.
The Proofing
It’s a good idea to dissolve dry yeast before using. Simply stir it into warm water with a little of the honey & allow to stand for several minutes. Yeast feeds on sugar or honey for fuel creating a bubbly personality. If no bubbles are created during the proofing process, the yeast will not be able to do its’ job. Simply discard the batch & start again. At this point, you’ll only be five minutes into the procedure so don’t get discouraged.
The Flour & The Salt
Bread flour has more protein than all purpose flour. It provides dough strength & structure. The development of gluten is key in order to build the foundation of a quality roll. Sometimes a combination of bread & all purpose flour is used in formulas to produce a desirable crumb texture. Salt gives dough flavor. Without out it, expect a dull tasting roll. However, salt can kill yeast so it should be evenly dispersed into the flour before the yeast mixture is added.
No. 2
The Mixing
A heavy duty stand mixer fit with a dough hook is a bread makers friend. It will take care of all of the muscle work when it comes to kneading the dough. Bread doughs will give your mixer a good workout. Don’t leave the mixer unattended as it will rock & shake a bit as the dough is blended.
2a
Buttermilk, eggs & butter act to enrich the dough. Simply add them to the work bowl along with the flour combination & the yeast mixture, attach the dough hook & blend the ingredients as directed in the recipe.
2b
After 1 minute, expect the ingredients to come together in the work bowl. Continue the blending process as directed in the recipe instructions.
2c
After 5 minutes expect a very soft dough that clings to the bowl sides.
No. 3
The Work Bowl Removal
To remove the dough from the mixing bowl, push it away from the hook with well floured hands. Sprinkle a little bit of flour over the dough into the work bowl. Shimmy some between the sides & the dough using a rubber spatula or a plastic dough scraper.
3a
Allow it to tumble out onto a lightly floured surface. Expect a soft, supple mixture not a stiff ball of dough.
3b
Sprinkle a bit of flour over the dough.
No. 4
The First Shaping
Press the dough into a flat circle using your hands. The imprints in the dough are from my fingers.
4a
Gather the outside of the dough & press sections of it to the center around the entire circumference until it all meets evenly in the middle.
4b
Flip the dough over & shape it into a ball.
No. 5
The First Rise
Allow the dough to rest & rise. Place the smooth surface in a lightly greased bowl & flip it over so that the greased side faces upwards. This will prevent any unwanted sticking. Cover the bowl with plastic wrap & place it in an area in your kitchen free from drafts.
5a
Allow the dough to increase at least by half its original size. This can take anywhere from 1 to 1 1/2 hours depending on the temperature of your kitchen. If it’s slow going, turn on your oven & place the bowl of dough beside it to speed along the process.
No. 6
The Portioning & The Second Shaping
Remove the dough from the bowl & place it onto a lightly floured surface. Punch the dough down into a relatively flat disc. Cut the dough using a bench scraper or a chef knife into 24 small pieces & weigh them using a kitchen scale.
6a
Each piece should weigh 1 1/2-ounces.
6b
Shape into balls & set aside to rest a few minutes, covered, while shaping the remaining dough pieces.
6c
Make 5 cuts halfway through each piece of dough. Sprinkle the tops lightly with flour.
6d
Dip the kitchen shears in flour to prevent sticking.
No. 7
The Second Rise
Place each piece of dough in 24 lightly greased muffin cups. Cover loosely with plastic wrap.
No. 8
The Baking
Let rise in a draft free spot 30 to 45 minutes or until an increase by a half their original size has been achieved & the dough reaches the top of the pan.
8a
Preheat the oven to 350 degrees. Bake 15 to 20 minutes or until golden brown, turning the pans halfway through the bake time. Brush the warm rolls with melted butter.
No. 9
The Ripple-Style Butter Rolls
The rolls can be prepared ahead of time for entertaining. Place the baked rolls into zip-lock bags & freeze up to 3 weeks. Thaw on the counter top in the bag. Place them in a single layer on a half sheet pan, cover loosely with foil & warm in a 350 degree oven for 6 to 8 minutes. Transfer the rolls to a bread basket lined with a linen & cover them to keep warm.
The Tune
“White Christmas” The Drifters
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Rebecca Gordon
Be sweet.
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