Tag Archives: rolls

Authentic Bolillos (Mexican Bread Rolls for Tortas)


  • LEVEL: Easy
  • READY IN: 2hrs 30mins
  • YIELD: 10 rolls
  • UNITS: US

INGREDIENTS

  • 2 cups warm water (about 105 degrees)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 14 teaspoons instant yeast
  • 4 -6 cups unbleached white flour
  • 1 egg white, whisked

DIRECTIONS

  • Combine the water, salt, sugar, yeast and 2 cups of the flour to your Kitchenaid mixing bowl.
  • Set mixer speed to 4 and mix well. Add in the flour about a half a cup at a time, mix for a minute or so and add more flour until the dough comes together and doesn’t stick to the bowl.
  • The dough should form a ball on the dough hook. It may become sticky after a few minutes of kneading so keep the flour handy to add more if necessary.
  • Knead for 8-10 minutes. The final dough should be firm and elastic and a little sticky to the touch.
  • Form the dough into a ball and place the dough in a greased bowl.
  • Cover the dough with a towel or cloth and leave in a warm place for about an hour.
  • Remove dough from bowl onto a smooth counter that has a little flour on top to keep the dough from sticking to the counter.
  • Divide dough into 10 equal balls. For oval shaped rolls, roll the balls between your palms for about 5 seconds to make a cylindrical shape, tapering slightly at the ends.
  • Cover and let rise again for about 30 minutes.
  • Preheat oven to 375 degrees and brush each dough ball with egg whites.
  • Using a bread knife, make a cut down the length of the roll about 1/4 inch deep. Bake for about 30 minutes, let cool and enjoy.
  • They may also be wrapped well and frozen for later use. It’s better to bake the rolls as needed to keep the freshness.

AUTHENTIC MEXICAN TORTAS

Enjoy!!! Bon Appetit

Buttery Dinner Roll Dough


By Orgnat Life

Easy Quick Yeast Breads

  • For Bread Machine
  • Level: Simple / Easy
  • Prep Time: 2.5 hours


This recipe makes light and airy buttery dinner rolls easily and quick. Place your ingredients into the bread machine and go do something else while the machine processes the dough to a beautiful smooth texture.
This recipe will make enough dough to make 48 regular rolls or 24 small size sandwhich rolls (not pictured). Or like I always do is make a pan of 18 rolls, 1 LB loaf and 6 sandwhich rolls from 2 LB’s of dough.
Add all the ingreidients to pan as follows. Remember Liquid always goes first when using a bread machine. Always put your ingredients in their perspective places in the pan and you will always have perfect dough.

Ingredients

  • 1 cup Water
  • 3/8 cup Milk (Whole)
  • 3/4 Stick Butter (chopped into tiny pieces and evenly placed in the pan)
  • 1 and 3/4 teaspoon Salt (on the Left side top corner of the pan)
  • 4 cups Flour (in the center place a shallow divot to place yeast ans a little sugar)
  • 2 tablespoons Sugar (on the bottom right corner and a small sprinkle in the divot maybe 1/4 teaspoon)(Real Sugar, No Substitute)( Trust me, it won’t hurt you)
  • 2 and 1/4 teaspoons Active Dry Yeast ( place in pivot on top of sprinkled sugar)(NO QUICK YEAST) Old Fashion kind…

Set your machine on “DOUGH” and go do something else.

Once your timer goes off on your bread machine to signal your “DOUGH” is finished, remove pan of dough from machine and place it at work station.

On your work surface place your pans that you will use to cook your rolls.

  • Grease your pans lightly and your hands completely. I just use vegetable oil.
  • Remove a 1″ ball of dough for regular rolls or 2 1/2″ inches for larger rolls.
  • Place your rolls 1\4″ apart in pan. Set in warm area to rise for 25 to 45 minutes. Check after 25 minutes. Best if at least twice to 3 times original size or more.
  • at 25 minutes preheat your oven on 350 degrees
  • Place your pan in the oven on the center rack
  • Cook for 20 minutes or until lightly brown tops

Do Not Over Cook… Check through glass door of oven after 15 minutes. DO NOT OPEN OVEN DOOR at 15 minutes unless tops are brown then remove them. If not, check at 20 minutes. Remove and let cool at least 10 minutes.

As you gain more confidence at baking bread you will be able to lightly knock on the rolls and know they are done… Cooking is amazing once you get going. So every time you bake bread and the timer goes off knock lightly with your finger tip of nail on top of rolls “FLICK” it in the center. They will be crispy on the crust. You will hear a clear tone when they are done. Keep baking, you will see…

You can also freeze any extra dough. Just make the size of dough lay them on a cookie sheet and freeze and remove place in a baggie and take them out of freezer as you want. Easy simple.

Other tasty treats you may want to try with this dough are:

Bearclaws (Almond paste with a lite glaze)

Fried Apple fritters (Apples and Cinnamon wrapped up and sprinkled with glaze)

Peaches n Cream (Fried Bread with Peach composte with a dab of Vanilla Ice Cream)

Bon Appetit`

Around The World: 50 Slamming Panini’s


Around The World: 50 Slamming Panini’s

Tired of driving 10 miles to get your favorite Panini?

Problem solved, cook it yourself.  With the right ingredients that panini joint 10 miles away has slipped your mind entirely.

Guaranteed your ingredients are fresh and not left overs from the day before. Here are 50 slamming recipes from around the world.

Check out these recipes on Allrecipes.com

Chef Sherrie Angel’s Pumpkin Dinner Rolls


Chef Sherrie Angel’s Pumpkin Dinner Rolls

Pumpkin Rolls for Thanksgiving and Christmas… Yummy

Chef Sherrie Angel “Slam Dunks” Thanksgiving this year with her Pumpkin Dinner Rolls. Creamy smooth texture that melts in your mouth. Bite after bite you can taste every spice layered across your pallet correctly.

Let’s not forget about the star of the day. Juicy seasoned to perfection turkey with chicken sausage gravy & all the sides to complete the meal.

I made my dough in the bread maker, but i have added instructions for making it by hand.

Risen twice and then baked to perfection. But we will give the directions for old school mixing in a bowl.

Chef Sherrie Angel… Rocks the Kitchen with Pumpkin Rolls

INGREDIENTS

  • 1/2 cup warm Whole Milk
  • 1/4 cup Honey
  • 1/4 cup salted Butter
  • 2 1/4 teaspoons Active Dry Yeast
  • 1 can (15 oz) Canned Pumpkin
  • 1 Egg
  • 1 1/2 teaspoon salt
  • 5 cups Flour

DIRECTIONS

Place milk , 1 teaspoon honey and whisk together. Sprinkle yeast on top, set to the side for 5 minutes.

In a large bowl combine and mix together the remaining ingredients. Add the milk mixture and start mixing. Dough will be wet. If the dough is extremely wet you can add some flour, but the dough should remain sticky. Don’t add to much flour at once, a little at a time until you can handle to dough.

After you have the dough mixed together remove from the bowl to a floured surface so you can knead the dough. Knead for 15 minutes.

Lightly butter a bowl and place the dough inside and cover with Saran Wrap. Allow the dough to rise. It should be doubled in size. About 1 1/2 to 2 hours.

Remove dough from bowl. You can use a pastry mat / board, greased surface or parchment paper to use for your work area.

Divide the dough into 4 pieces so it’s easier to handle. Cut the dough into 24 pieces. Grease or butter your hands and roll the dough inward into balls. Place the pieces into a greased pan or pans. Depending on what you have handy.

Cover pans with a kitchen towel and allow the rolls to rise to double or triple the size. About 1 1/2 to 2 hours.

About 30 minutes before the rolls are finished rising turn the oven on to 375 degrees F.

Bake the rolls for 25 – 30 minutes or until golden.

Remove from the oven. Brush the tops of rolls with butter. Let the rolls cool in the pans for 10 minutes. Remove rolls and place on wire rack. These rolls can be served warm or at room temperature.

If needed you can make these a day ahead, so you can concentrate on all the other dinner items.

BON APPETIT