This recipe is from Half Baked Harvest.
Ingredients:
- 3 cups All-Purpose Flour
- 2 1/2 teaspoons instant yeast (or active)
- 3 Tablespoons sugar
- 1 1/4 teaspoons salt
- 1/4 cup potato flour (can sub All-Purpose Flour)
- 3 Tablespoons butter
- 1 cup milk
- 1 large egg
- 3 1/2 Tablespoons to 4 butter, melted; for brushing on rolls
Preparation
- In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients (except the 3 tablespoons melted butter at the end), mixing to form a shaggy dough. Note: to speed the rising process, whisk together the milk and egg, and heat gently just enough to remove the refrigerator chill; then add to the remaining ingredients.
- Knead the dough, by hand (10 minutes) or by machine (7 to 8 minutes) until it’s smooth.
- Place the dough in a lightly greased bowl or 8-cup measure (so you can track its rising progress). Allow it to rise for 90 minutes; it’ll become quite puffy, though it probably won’t double in bulk. Note that the dough takes quite awhile to get going; after 1 hour, it may seem like it’s barely expanded at all. But during the last half hour, it rises more quickly.
- Transfer the dough to a lightly greased work surface. Divide it in half. Working with one half at a time, roll or pat the dough into an 8″ x 12″ rectangle.
- Brush the dough all over with a light coating of the melted butter. You’ll have melted butter left over; save it to brush on top of the baked rolls.
- Cut the dough in half lengthwise, to make two 4″ x 12″ rectangles. Working with one rectangle at a time, fold it lengthwise to about 1/2″ of the other edge, so the bottom edge sticks out about 1/2″ beyond the top edge. You’ll now have a rectangle that’s about 2 1/4″ x 12″. Repeat with the other piece of dough.
- Cut each of the rectangles crosswise into four 3″ pieces, making a total of 8 rolls, each about 2 1/4″ x 3″. Place the rolls, smooth side up, in a lightly greased 9″ x 13″ pan. Repeat with the remaining piece of dough, making 16 rolls in all. Alternately you can roll each rectangle of dough into a coil as you would a cinnamon roll.
- You’ll arrange 4 rows of 4 in the pan, with the longer side of the rolls going down the longer side of the pan. Gently flatten the rolls to pretty much cover the bottom of the pan.
- Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they’re puffy but definitely not doubled. Towards the end of the rising time, preheat the oven to 350°F.
- Bake the rolls for 20 to 25 minutes, until they’re golden brown and feel set.
- Remove them from the oven, and brush with the remaining melted butter. Pull them apart to serve.
Notes:
- I used active yeast instead. I combined the yeast with the warm milk & sugar and let sit for 10 minutes.
- I also substituted 1/4 cup of All-Purpose Flour instead of potato flour.
- These were simply delicious!! They are a fun & easy side to make.
