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July 18, 2013 - Leave a comment

 

So the idea behind this recipe was to use these rolls for our Buffalo Turkey Meatball Sliders, and we did in fact use these rolls for that recipe. I wanted to make a sweeter-type dinner roll to help out the spiciness of the meatballs. The rolls didn’t come out EXACTLY how I had planned. This isn’t necessarily a bad thing. First of all, they rose a lot more than I thought they would. Sure, I knew they would rise, but I didn’t know they would end up rising to the moon! Maybe I should have just used the store-bought slider rolls, but how much fun would that NOT be!? I guess this is what happens when I try to alter a perfectly good dinner roll recipe. Do you remember the Sweet Honey Dinner Rolls? Yes they are perfectly delicious, but not fluffy enough. Anyway, these rolls in particular are huge. I’m not going to lie, but they are so delicious (and of course fluffy) and they paired pretty well with the meatball sliders (not that I could really fit them into my mouth — a fork and knife was definitely needed). They really are the biggest, fluffiest, sweetest dinner rolls you will ever make.

 

 

 

 

 

As it is with all bread-like recipes, patience is a virtue. I mean this in the strongest sense of the word(s). Bread should never be rushed. You will need the perfect amount of time for rising. This varies depending on your environment — if you are in a warm place, it will rise faster — if you are in a cool place, it may just take forever. Catch my drift? These rolls need just as much time as any other bread recipe. The dough needs to double in size before you do anything to it.

You may notice that beer was used in this recipe. This was necessary for us, but not 100% necessary if you don’t want to use it. You will need to make up for the lack of liquid if you decide to not use the beer. Just throw in 4 ounces more of pineapple juice. It will be a tad sweeter, but it won’t be out of control. I promise.

As for beer pairings, I thought a brown ale would work perfectly. Brown ales are normally brewed with brown sugar. They have a touch of sweetness and a touch of maltiness and Bear Republic’s Peter Brown Tribute Ale is a perfect one. You may have seen this brew before since it’s won almost every beer award on the planet. I promise you that it lives up to the hype. It’s perfect with dessert, pastries and especially bread! Give it a try!

Well the week is coming to an end. Yay! Have a great day everyone!

 

 

 

The Biggest, Fluffiest, Sweetest Dinner Rolls...Ever!

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 12

The Biggest, Fluffiest, Sweetest Dinner Rolls...Ever!

These dinner rolls are the biggest, fluffiest dinner rolls you will ever make. It''s like a whole dinner in itself!

Ingredients

  • 1 1/8 teaspoon active dry yeast
  • 1/2 cup warm milk
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup olive oil, plus extra
  • 1/2 cup butter, melted and cooled, divided
  • 2 eggs
  • 4 ounces light beer
  • 4 ounces pineapple juice
  • 3 1/2 cups all-purpose flour, more as needed
  • 1/2 teaspoon sea salt

Instructions

  • In the bowl of your stand mixer, mix together the yeast and milk. Let sit for 5-10 minutes or until it starts to foam slightly.
  • Once it begins to foam, add the honey, brown sugar, olive oil, and 1/4 cup butter and mix to combine (with paddle attachment). Once combined, add in the eggs (one at a time) and mix again after each installment. Now add in the light beer and pineapple juice and again mix to combine.
  • In a large bowl, sift together the flour and the salt. Switch the paddle attachment to your dough hook attachment (if you have one) and turn on low. Begin adding the flour mixture to the wet mixture in 1/2 cup installments, making sure the flour is completely incorporated after each addition. Continue this step until you have used all of your flour. Let knead for 10-15 minutes (if you don''t have a dough hook, just use your hands). At this point, the dough should be sticky, but not slimy (you should be able to work with it without it getting stuck to your hands). If it is not of this consistency, just add more flour until it is.
  • In another bowl, drizzle olive oil and swirl to coat. Transfer the dough to this bowl, cover with plastic wrap or a damp towel and stick in a warm place to rise for 1 hour or until it has doubled in size. Once the dough has risen, punch it down and start forming into 12 equal balls (about 2-3 inches in diameter). Grease a 9x13inch baking dish and place the balls inside. Again, cover the dish and place in a warm place to rise for another 30 minutes.
  • Preheat your oven to 350 degrees F and brush your rolls with the remaining 1/4 cup of melted butter. Place in the oven and bake for about 30-35 minutes or until the rolls are golden brown.
  • Let cool for 10 -15 minutes and serve with honey!

Notes

Hardware: * Measuring Cups * Measuring Spoons * Stand Mixer (with paddle attachment and dough hook attachment) * Brush * Bowls * Plastic Wrap or Damp Towel * 9x13in Baking Dish *

http://www.cookingandbeer.com/2013/07/fluffy-dinner-rolls/