BEEHIVE WHITE DINNER ROLLS
These rolls are soft and light in texture, rise very well and will change the way you look at dinner rolls. Using Central Milling Beehive White malted all-purpose Flour, these rolls are lighter, fluffier and taste amazing!
What is malted flour?
Malted flour is typically bread or all-purpose flour with barley malt added at very low ratios. Malt adds lift and structure to the dough - a natural dough enhancer far better than traditional enhancers that contain ingredients such as vital wheat gluten, whey, lecithin, vitamin C or other additives.
3 c Beehive White all-purpose Flour
1 c scalded/hot milk
1/2 c water
1 tsp instant yeast
2 Tbsp sugar
2 Tbsp butter
1 1/4 tsp salt
Combine all ingredients except the salt and butter to a large mixing bowl. Using a strong spoon or a stand mixer, mix just until the dough comes together. Cover with either a towel or plastic wrap and let rest for 30 minutes to develop the gluten without the salt (salt helps control the rise, but can also inhibit gluten development at the beginning of the process).
After 30 minutes, add the salt and knead well into the dough - stretching, squishing and until the salt is well distributed. Add the butter and repeat the process. Knead until the butter is well mixed and you have a smooth, soft dough.
Cover again with a towel or plastic wrap and let the dough rise in the bowl on the counter until doubled in size (about 30-60 minutes).
Once the dough has risen, place the dough on the counter. Lightly dust the counter and roll out and cut for crescent-type rolls or divide into 12 even pieces for round rolls. Place rolls on greased pan or parchment paper. Let rise until the rolls are doubled in size. Bake at 350 degrees Fahrenheit for 18 - 20 minutes until golden brown. Brush with melted butter and enjoy!
How to Knead by Hand
Pull the dough together, then push the top part of the dough away from you with the palm of your hand. Fold the dough towards you and repeat this motion again and again until the dough is elastic and smooth!