My roll fails – the never ending quest for perfection

Right now, the running joke in my life, is that I’m an excellent cook but you do not want to eat what I bake. I have photographic evidence of my inability to follow directions now as well. In spite of my very obvious inability to follow directions I am bound and determined to find the perfect roll recipe. What that means is,

1.) one that I can store in my mind

2.) tastes, blow your socks off, amazing, and

3.) that you can add  pretty much any herb or extra to that you want and it still turn out perfectly.

 

I prefer using yeast to make most of my bread products. I don’t like or use canned rolls and biscuits and while the frozen ones are SO good, the are also SO expensive and you can’t add things to them before baking.

 

My most recent attempt (read:FAIL) had ½ cup hot water, ¼ sugar, I bloomed 2 ¼ tsp of active dry yeast. Heated 2 cups of whole milk and 1 stick of butter in the microwave until the butter was half melted. I stirred it and added it to the hot water. Then added 2tsp of salt, 2 eggs, and 6 (yes 6) cups of flour and let my dough hook take over. I then needed an additional ½ cup of flour to get the smooth stretchy consistency I like. I let it rise for an hour, punched it down and placed balls of dough into a clear glass cake pan and the other half in a dark non-stick cake pan. I baked at 375 convection for 20 minutes.

 

They were GROSS and the glass ones half cooked. Yuck. The dark pan is  keeper though, they were crispy on the bottom and after drizzling melted butter, brown sugar and cinnamon on them, quite tasty.

 

Now I need to figure out how to get more flavor into the dough, I figured with milk, egg and butter that they would be pretty good, but no. No they were not.

Do you have a fail proof roll recipe? Please share it, I’m desperate to not be a baking dunce.

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