Ingredientes para Soft And Chewy Rolls With Variations
- 1 cup warm water (105-115°F)
- Extra Virgin Olive Oil
- 2 tablespoons granulated sugar
- Fast Rise Yeast
- All Purpose Flour
- Instant Potato Flakes
- 1 1/2 teaspoons salt (reduce to 1 teaspoon for rosemary olive rolls)
- 1 large egg, beaten (for egg wash)
- Dried Cranberries
- 1/2 cup chopped pecans (for cranberry pecan rolls)
- Olive
- Fresh Rosemary
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Cómo preparar Soft And Chewy Rolls With Variations
- Preheat oven to 200°F (93°C). Once the oven reaches temperature, turn it off.
- Line a baking sheet with parchment paper.
- Grease a large bowl with oil.
- In a liquid measuring cup, whisk together 1 cup warm water (105-115°F), 2 tablespoons olive oil, 2 tablespoons granulated sugar, and 2 1/4 teaspoons active dry yeast until the yeast dissolves.
- In the greased large bowl, whisk together 3 1/2 cups all-purpose flour, 1/4 cup instant potato flakes, and 1 1/2 teaspoons salt.
- Make a well in the center of the flour mixture. Pour the yeast mixture into the well.
- Stir with a wooden spoon or spatula until a shaggy dough forms and it becomes difficult to stir.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
- Place the dough in the turned-off oven (still in the bowl), cover with plastic wrap, and let rise until doubled in size, about 45 minutes.
- Gently punch down the dough on a lightly floured surface.
- Divide the dough into 4 quarters, then cut each quarter into 3 equal pieces (12 pieces total).
- On a clean, lightly floured surface, shape each piece into a rough ball by pinching and pulling the edges underneath to create a smooth top.
- Cup each ball in your palm and rotate it in a circular motion on an unfloured surface to create a perfectly smooth ball.
- Transfer the shaped rolls to the prepared baking sheet.
- Cover loosely with plastic wrap and let rise in the turned-off oven until doubled in size, about 20 minutes.
- Remove the rolls from the oven and discard the plastic wrap.
- Preheat oven to 400°F (204°C). Brush the rolls with 1 beaten egg and sprinkle lightly with salt.
- Bake for 15-18 minutes, rotating the baking sheet halfway through, until golden brown.
- Cool the rolls on the baking sheet for 10 minutes before serving.
- Serve warm and enjoy!
- **Cranberry Pecan Rolls Variation:**
- Add 1/2 cup dried cranberries and 1/2 cup chopped pecans to the dry ingredients (flour, potato flakes, and salt) before adding the wet ingredients.
- **Rosemary Olive Rolls Variation:**
- Reduce the salt to 1 teaspoon.
- Add 1 teaspoon olive brine to the water mixture.
- Add 3/4 cup chopped Kalamata olives and 2 teaspoons minced fresh rosemary to the dry ingredients along with the flour, potato flakes, and salt.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
7g
Fat
5g
Carbs
9g
