How to make Buttery and Delicious Burger and Sandwich Rolls
Even with the best ingredients a sandwich or burger still needs a delicious bread or roll to feel complete. It just doesn't suffice to put a beautifully grilled burger on a mushy, squishy flavorless white roll. Nor can one expect to delight in a sandwich on a stale, tough store-bought roll.
This is an easy recipe for delicious buttery rolls, that will make about 14 - 16 total, perfect for a backyard get together ( July 4th is approaching as I write this) or they can be frozen and used later. Or you can cut the recipe in half and make 7 to 8 rolls.
What you need:
1 3/4 to 2 cups of water at room temperature
4 Tablespoons of butter at room temperature
2 Eggs at room temperature
7 cups of flour
1/2 cup sugar
2.5 Tablespoons salt
2 Tablespoons Instant Yeast
On the side: 2 - 3 Tablespoons of soft butter to brush rolls before baking
Making the Dough
Mix the yeast and water together in a large bowl until the water gets that ugly brown bubbly appearance to it or about 10 to 15 minutes. Start with 1 3/4 cups of water and add more if the dough is stiff.
Beat the eggs slightly and add along with the butter sugar and salt. Mix with a spoon, breaking up the butter the best you can and add the flour. Mix but don't over knead, I knead for about 5 to 7 minutes until I have a soft slightly wet dough. Make sure the dough is soft and pliable, and just wet enough that it slightly sticks to the bowl.
Mix this dough by hand as putting the dough in a mixer will leave you with tough, hard bread that will not rise easily. Likewise, I have better results just mixing the eggs, butter and sugar by hand and not with an electric mixer.
Cover and let it rise for 1 hour.
Forming and Baking The Rolls
Remove the dough and roll out on a floured surface and form a large rectangle 3/4 to 1 inch thick. Using a form, cookie cutter or large lid cut out circles approximately 3 to 4 inches in diameter. This is a bit tricky, as the dough can be a little wet be liberal with the flour, it will not affect the final product. Also, don't try to piece together rolls, it will not work. Get as many rolls cut as you can from the dough and then you can knead and roll the remaining pieces together to create another square to cut any additional rolls from.
Place the rolls on a greased baking pan / sheet and let the rolls rise for an additional hour. I always use parchment paper to line my baking pans when making bread or rolls, they don't stick and the bottoms are never overdone.
Heat your oven to 375 degrees. Brush the tops of the uncooked rolls liberally with some soft butter, and bake 12 to 15 minutes.
Let the rolls cool to room temperature before you put them away or they will shrivel up in the storage container or bag. You can store the rolls in a ziploc stlye bag and put in the freezer for later use.
Simply remove a bag of rolls from the freezer and let them thaw for several hours before using, don't try to defrost or heat the rolls up to room temperature or they will get hard.
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