Recipes On Rails: New Recipes tagged with rolls

Cheddar Scones

2012-05-22 07:55:13 UTC

Ingredients:

0.8 pound Flour, all-purpose
33.0 gram Sugar
2.0 teaspoon Baking Powder 5 grams
16.0 gram salt
0.25 teaspoon Baking Soda
60.0 gram Buttermilk Powder
0.33 pound Butter
0.1 pound Cheese, Cheddar shredded
0.33 cup chives, chopped fresh
0.5 pound water
2.0 tablespoon water
1.0 each Egg beaten

Instructions:

Assemble the ingredients.

Whisk together the first 6 (the dry) ingredients.

Cut the butter into the flour mixture. Leave butter at pea sized pieces.

Stir in the cheese and chives

Add the water.

Mix lightly till dough comes together. Turn out onto a floured board.

Pat dough into an 9 square. Cut into 9 3 squares. Cut each square in half, diagonally.

Place each piece on a baking sheet. Give them plenty of space between each as they will flatten and spread. Picture is actually too close.

Brush with an egg wash made with the egg and 2T water. Bake in a 375 oven till starting to brown, about 20 minutes.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/622

Dinner Rolls

2012-05-19 21:46:40 UTC

Ingredients:

Default
3.4 pound Flour, all-purpose
0.15 pound Flour, whole wheat
2.0 tablespoon Yeast
0.33 pound Sugar
0.05 pound salt
0.5 pound Butter
2.0 pound Milk
6.0 each Egg Yolks

Instructions:

Warm milk in a saucepan. Add the salt and sugar, stirring to disolve. Add the butter and melt. You want to keep the milk's temperature between 115 and 125 F.

Mix the remaining ingredients in the Hobart till shiney....

Let raise in a greased bowl.

Portion into .15 lb balls... These fit nice into the silicone muffin tins. Cut into 1/4 wedges, and press into the greased muffin hole....

Bake at 375 F till done (about 20 minutes)....

Servings: 30
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/44

Hamburger Rolls

2012-05-22 03:36:42 UTC

Ingredients:

2.1 pound Flour, all-purpose
17.0 gram Salt, Flour
57.0 gram Sugar
45.0 gram Milk, nonfat dry
3.0 gram Yeast, Instant
28.0 gram Oil, Grapeseed can use butter instead
1.6 pound water

Instructions:

Mix the dry ingredients in your dough bucket. Add the oil and water. Mix by hand and follow the 20/20/20/2.5 mixing and stretching process set out in the baguette recipe found here

After the dough has rested the 2.5 hours, turn it out onto a floured work table.

Portion into 3 ounce or .2# portions. I used .2# and this recipe should make about 20 rolls.

Preshape each portion by flattening it out.

Fold the top 1/3 down onto the middle 1/3.

Then the bottom 1/3 onto the folded 2/3.

Rotate the dough 1/4 turn and pat the dough out.

Fold 1/3 of the dough again, and then the bottom 1/3 onto the 2/3.

Allow the pre-shaped portions to rest for about 15 minutes.

Line a baking sheet with parchment paper. Flatten out the rols, trying to make/keep a round shape. Alternatively, you can follow the Baguette recipe method for creating a boule which will give you a rounder shape.

Allow to rise for about an hour. The bake in a preheated 400F oven for about 15 minutes or till interior temperature is over 200F. Place on rack to cool.

Servings: 20
Prep Time: 7 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/569

Onion Rolls

2012-05-18 07:31:26 UTC

Ingredients:

1.0 each onion, minced sweet
0.125 pound Butter
2.0 tablespoon Caraway Seeds

Instructions:

Make the pullman loaf bread recipe.

Saute the onion in the butter.

Finely mince the onion.

When translucent, add the caraway seed and allow to cool to room temperature. You do not want the butter to set up, so you can keep warm over a pilot if you have one.

Scale the dough into .15# (2.5 oz.) balls. Allow to rise for about an hour or till doubled.

Flatten out the balls one at a time, using your fingers.

Pick up the disc of dough, and flatten more between your fingers, turning the dough as you go...

Continue till the dough is about .25 inch thick all around.

Lay the disc on your bench, and spread a tablespoon of the onion mixture on top.

Fold the bottom half of the disc up onto the top half, making a half moon.

Fold one corner onto the other corner making a wedge.

Press the dough into a greased muffin pan, pressing the point down in, and leaving the folds on top.

Repeat with all the dough.

Spray the roll tops with water and sprinkle with more caraway if desired. Bake at 350 till golden brown on top. Turn out onto a rack to cool.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/574

Pullman loaf

2012-05-22 12:24:12 UTC

Ingredients:

Default
4.5 pound Flour, all-purpose
0.08 pound salt
0.4 pound Sugar
0.26 pound Milk Powder
0.04 pound Yeast
0.2 pound Egg scrambled
0.4 pound Oil
2.4 pound water

Instructions:

Mix everything together. Bake at 350

This will make 8 1# loaves. 1# is the exact size to put in the pullman form.

Dough does not rise like normal dough.... It seems to just sit there..... I let it raise in the oven (pilot heat) for about an hour and a half, and it barely budged, but when baked, it will fill the form.

2/27/05 -- Used butter instead of oil, and portioned at .15 pound for dinner rolls. Yielded 6 trays of 9 rolls each or 54 rolls.

5/14/06 - Sauted a whole sweet onion in butter till translucent, and added poppyseeds. Let this cool. I then rolled out the roll, flat, and spread about a teaspoon and a half on the roll. Folded the roll into a semi-circle, and then again into a triangle. Put point down into muffin tins. Were really great. Everyone wanted these and not the plain ones.

With the pullman loaves, be careful about weight and proof. Here are one pound doughs

You should see that they didn't even fill the bottom half. But I let the raise for about an hour and a half, and here's the result. Obviously too big. So I'd either cut the dough weight down to .9 or cut the proofing time. Need to allow for the oven spring.

Better picture of the dough spill over.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/84