Originally posted by DC_DEEP@Aug 15 2005, 06:46 AM
My fave is to make home-made onion bagels, but I won't put any of you through that...
Dinner rolls
1 cup lukewarm water
1 teaspoon salt
2 Tablespoons sugar
1 packet active dry yeast (not quick-rise) (be sure it is fresh!
about 3 cups unbleached flour
Stir together the first 4 ingredients in a LARGE mixing bowl, until the yeast begins to dissolve. Add 2 cups of the flour, and stir well. Add additional flour until dough begins to pull away from the sides of the bowl. Turn dough out onto a lightly floured board or countertop, cover with a clean dry kitchen towel, and allow it to rest for 10 minutes. Knead the dough vigorously for 10 minutes, adding only enough additional flour to keep it from sticking. Get physical with it - pound it with your fists, pick it up and slam it down a few times, this brings out the gluten for a good texture. After 10 minutes of kneading, shape dough back into a ball, and cut into 12 approximately equal pieces, shape each piece into a ball, and place into a large (I use a 9.5x16") greased baking pan or cookie sheet. The cookie sheet will give rolls with a crustier edge. Cover again with the kitchen towel, place in a warm place and let rise for 30 minutes (for a very warm place, 80 degrees or more) up to one hour (for a cooler place, 75 degrees or less) until the rolls have almost doubled in size. Preheat the oven to 350 degrees, and bake the rolls 30 minutes or until well-browned. Preheating is imperative for proper "oven spring". Turn rolls out onto a wire rack for about 3 or 4 minutes before serving. With a little practice, this is a very easy recipe, and I have always gotten excellent feedback on them.
Next week: homemade pecan sticky buns.......
[post=335664]Quoted post[/post]
GO ahead with the bagel recipe...around here all the bagels are misnamed bread shaped like a donut.