by AntoniaJames
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by Sarah Shatz
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by Sarah Shatz
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by AntoniaJames
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by AntoniaJames
A&M's Testing Notes:
Expand CollapseAntoniaJames's Notes:
Expand½ cup potato flakes (see note below), or 2/3 cup mashed potato Ask a question about this ingredient
¾ cup sour cream (not light, and at room temperature) Ask a question about this ingredient
1 egg Ask a question about this ingredient
3 tablespoon melted butter (cooled) Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
½ cup toasted wheat germ Ask a question about this ingredient
1 ¼ cup bread flour Ask a question about this ingredient
1 ¼ cup all-purpose flour + up to another 2 - 3 tablespoons for kneading Ask a question about this ingredient
2/3 cup barley flour Ask a question about this ingredient
¼ teaspoon baking soda Ask a question about this ingredient
1 ¾ teaspoon active dry yeast Ask a question about this ingredient
Butter for greasing the pan Ask a question about this ingredient
For the egg wash: 1 egg Ask a question about this ingredient
Mix the potato flakes with ½ cup of boiling water, stir well and let sit for about 5 minutes. Stir again. If you want to use a mashed potato, use 2/3 cup of cooled mashed potato.
Ask a question about this stepMix together the potato, sour cream, egg, melted butter, honey and salt. Add the wheat germ, the baking soda and one cup of bread flour. Stir well to combine.
Ask a question about this stepAdd the yeast and all of the remaining flour, a half cup at a time, stirring well after each addition.
Ask a question about this stepWhen it become too difficult to stir, turn the contents out onto a floured work surface and knead. Once the dough comes together, let it rest for about 5 – 10 minutes. Wash and dry well your mixing bowl. (The dough is full of fat so you really don’t need to grease it.)
Ask a question about this stepContinue kneading for a total of 10 to 12 minutes, until it is smooth and resilient. Add more flour only if necessary to keep the dough from sticking hard to your hand. You shouldn’t need more than a few teaspoons.
Ask a question about this stepPut the dough in the bowl and cover with plastic wrap. Or, leave it on the counter and cover it with the bowl, provided that the bowl is large enough to allow the dough to double in size when it rises.
Ask a question about this stepAllow the dough to rise for about 2 hours, or longer if necessary, until doubled in size.
Ask a question about this stepUsing the palms of your hands and flattened fingers, firmly press out the CO2 gasses and form the dough into a disk that’s about 8 inches in diameter. Allow the dough to rest for at least ten minutes.
Ask a question about this stepCut the dough into 16 pieces. (I use my bench scraper to do this, cutting it first into quarters, then each quarter into four pieces.)
Ask a question about this stepShape into balls by using your thumbs to pull the dough from the top to the underside, stretching it, turning a quarter turn and doing it again, and repeating that motion until the ball is round. Then pinch the dough on the bottom to seal. Roll each ball around on the work surface with the palm of your hand 6 or 8 times, bearing down just a bit as you do so, to tighten up the ball.
Ask a question about this stepButter generously the bottom and sides of a spring form pan. (I also use a large heavy Dutch oven when I have room in the oven for it, increasing the temperature to 425. I’ll post photos of the long-rise bread cooked in a Dutch oven for your information. See my note below for more details on the baking procedure I use.)
Ask a question about this stepArrange the balls of dough so the smallest are in the center. (Some will be smaller, unless you use a scale to measure each one, which I don’t do, because I actually like having some smaller than the others. The inside rolls cook better if they’re smaller.)
Ask a question about this stepAllow to rise, loosely covered, for about an hour and 15 minutes.
Ask a question about this stepPreheat the oven to 375 degrees Fahrenheit
Ask a question about this stepBeat an egg with about ½ cup of water. Brush some lightly on the rolls.
Ask a question about this stepBake for 20 to 25 minutes, tenting with foil if necessary to prevent excessive browning.
Ask a question about this stepEnjoy!!
Ask a question about this stepNB: If using a commercial instant mashed potatoes product (as opposed to buying potato flakes in bulk), use only if the potatoes are separated from seasoning and other ingredients that may be included. In other words, use only pure flakes of potatoes when making these rolls.
Ask a question about this stepFOR A LONGER RISE: For an overnight rise, decrease the yeast to 1 teaspoon. Knead only until the dough comes together, is very smooth, and starts to feel stretchy. Refrigerate in a tightly lidded, well-buttered storage box that’s large enough for some expansion. The dough should rise some, but mine at least usually doesn’t increase more than about 1/3 in volume when refrigerated overnight.
Ask a question about this stepCheck it about ten hours later. If the dough hasn’t risen much, take it out and put it in a fairly cool place. Continue to check it throughout the day and move it to a warmer spot if it’s still not rising much. My house and the weather here are generally rather cool, and my refrigerator tends to be very cold, so this dough usually spends the better part of the day after the overnight rise on my counter. Interestingly, the second rise doesn’t take as long as you might expect.
Ask a question about this stepIf you want to cook the rolls in a heavy Dutch oven, heat your oven to 425 (or 400 if it’s a convection oven). Don’t brush the egg wash before putting the rolls in the oven. Bake the rolls with the lid on for about 18 minutes. Then remove the lid, quickly and very gently brush with the egg wash, and return the pot to the oven, uncovered. Bake for another 8 to 10 minutes. Allow to rest for about ten minutes, then remove the rolls to cool on a wire rack. If possible, don’t eat them for at least 2 hours after removing from the oven.
Ask a question about this stepSplendid! Thanks for letting us know, and for your kind words, CM! ;o)
Can't wait to try these A.J. I have a leftover tub of sour cream in the fridge too! You amaze me!
Thank you, Daphne! I made these the first time under exactly the same circumstances . . . . leftover sour cream in the fridge, and no buttermilk (or whole milk for clabbering). This is based on my own buttermilk rolls recipe, which I'll post this weekend, once I test/confirm the measurements. I hope you like these! ;o)
It’s a big thing to be an inspiration to many, especially when it comes to bread baking; I thank you for being that person not only here on Food52 but for how it has carried over into my life in general! Congrats, on being a runner-up for your Sour Cream Dinner Rolls and I look forward to seeing future recipes…Happy New Year, AJ!
I could not have said it better, lapadia! AJ, I'm working on the bread baking, but more generally you are an inspiration as a working mom providing amazing food everyday to her family (and it seems to have rubbed off on them - they are so lucky and you must be so proud!). Cheers and Happy New Year!
I third these sentiments! I'm always eager to see the new recipes you post. You rock, AJ!
@ Oui,Chef & AJ...re: barley flour:
Bob's Red Mill, has a stone ground barley flour, and was the one I purchased and used for AJ's epi's....FYI. Happy New Year!!
Just an update on these . . . . I froze about 2/3 of the faster-rise batch that I made and photographed for this. We defrosted them yesterday at room temperature, then popped them in the oven on a pizza stone at 300 degrees for about ten minutes. They tasted great! It was reported that, warmed and spread with butter and homemade raspberry jam, they were particularly good. ;o)
Thanks! You are so kind. I love your enthusiasm. And all of your recipes!!
Actually, they do. Thanks so much!
Waverly, your whole house will smell divine. Your mouth will be watering, waiting for them to come out of the oven. LOVE using the springform pan. Made a whole batch, put half on the dinner table and froze the rest. Excellent recipe; thanks, AntoniaJames.
Way to go!! :) These sound delicious and I can't wait to try them! Happy Holidays!
Thank you. I hope you do try them! ;o)
These looks sinfully rich! I just love the flavor and texture that potato gives to bread. They seem lighter or fluffier somehow. I'll be giving these a try in the near future, for sure. Congrats on being chosen as a finalist!
Thanks, Soozll. I'm a big fan of potatoes in bread, too, as you can tell by looking at my loaf bread recipes. And yes, they are sinfully rich, but they don't seem quite as rich as rolls that are full of butter, which I like. I hope you do try them!! ;o)
Congratulations AJ. These sound lovely and rich. I am intrigued by the barley flour...
Thanks, TasteFood. I've been using barley flour for years, just a bit, to add texture and character to my Pullman loaves, as well as to my baguettes. (For the latter, I typically use a bit of rye as well.)
These look delicious! I like the option of the shorter or longer rising time.
Thank you, katiebakes! They're tasty both ways. I hope you try them. ;o)
SO...delicious sounding, I made your Epi's yesterday (Love them), am sure these are great, too! Congratulations on the EP and being a finalist!
Oh, lapadia, I'm thrilled that you made my Epi rolls! Aren't they great?! And just a little bit dramatic. Thanks so much for your kind words. ;o)
Congratulations!!! I'm so glad these are finalists. They're completely delightful!!
Thank you, fiveandspice! I'm glad you think so. We like them!
Congrats, AJ! I figured you'd be a finalist, though I thought it would be the Epi Rolls.
Thanks so much, hardlikearmour. I'm pleased that you figured I'd be a finalist . . . . with all the great submissions, I feel fortunate indeed! The Epi rolls are good, too. I hope you try one or the other. ;o)
Woo-hoo, AJ! Congrats on the EP and being a finalist. I knew these would be here...: )
Thanks, gingerroot. You're so nice!! ;o)
I am making these this week AJ for the family. Congratulations to you!
Thanks! Please let me know how they turn out. ;o)
These look absolutely gorgeous! I don't believe I've ever baked with barley flour, is it easy to find, or do I need to call my friends at KAF and order some? Can't wait to try these. Congratulations! - S
Thanks, Oui, Chef. I don't know how hard it is to find barley flour. I buy all my flours at a local independent shop called The Food Mill, which has every kind of grain, flour and other baking ingredient you can imagine, plus hundreds of other great things in bulk. They may have it at Whole Foods. I've been meaning to check our local WF, but have been buried under work, negotiating Q4 deals, and haven't had time for much of anything, other than feeding my family and testing some EPs. If you can't get barley, half rye and half whole wheat would do. I wouldn't sub rye for the whole amount, given its stronger flavor. Good luck! ;o)
Congrats on being a finalist! Actually I was wondering if you might have both final entries this week!
Thanks, Sagegreen. You're much too kind! There were a lot of great entries. I actually tested three for EPs, and every one of them was terrific. ;o)
Thanks, mrslarkin! Your pumpkin bread is in the queue for tomorrow . . . . been testing dinner rolls for EPs and doing some belated holiday baking, when not working. I've been thinking about that pumpkin bread for days, though. ;o)
AJ, I knew this would be a finalist, too! You are so amazing with your bread baking and your instructions are always impeccable. Congratulations! I'll be trying these soon!
Thanks so much, drbabs. I appreciate the compliment about my instructions. I'm trying harder to draft them better these days. I hope you do try these . . . and the Epi Rolls. (They're not hard!) ;o)
I finally got a whole week off and guess what I will be making? I have always wanted to try an overnight rise in a bread recipe (my waffle mixture being the only "1") and this looks like the perfect place to start. I knew this category was the one you would shine in. I actually have all the ingredients on hand and can't wait to bake these. Congratulations on a well deserved nod!!
Thanks, I hope you do try them. The overnight rise is a wonderful thing. I've noticed a lot of books and media attention about overnight rises in the past few years. These rolls actually evolved from several Joy of Cooking (1943 ed.) ice box rolls recipes, which I've been making for years. ;o)
Thank you, Table9. They taste good, too, if I may say so. Almost as good as yours. ;o)
congratulations! these look wonderful :)
Thank you so much. I appreciate your kind words! ;o)
I think I need to move in and be your baking apprentice...
You are so kind but actually, I know so little. Really. I am entirely self-taught, with a very limited repertoire, and there are many bread-baking experts here in the food52 community, like Mrs Wheelbarrow and Mr Hirschfeld and others, who know far more than I ever will. But thanks. ;o)
Both you rolls (these and the epic epi) look stunning - the photos are gorgeous, the instructions clear. Sigh.........
You are much too kind. Thank you. I'm glad you found the instructions clear. I'm typically in a terrible rush loading recipes here, due to the many other demands on my time. (And many of my recipes are seriously flawed, to my great embarrassment, as a result.) Hope you and your darling family are enjoying the holidays!! ;o)
Well, I agree with everyone here! Also, I have never used a springform for rolls, will have to do that soon!
Thanks, lapadia! The spring form is great if you like a larger roll, which we do. Also, it gives a particularly nice crust to the outside rolls, which we also like a lot. Try it! ;o)
These are gorgeous and I am sure they are delicious. Thanks for sharing all of your tips too, one of my favorite things about all of your recipes.
Thank you, gingerroot! I'm glad the tips are helpful. I sometimes wonder if I'm including too much. I do realize that many cooks already know most of what I'm suggesting, but also know that even those with experience might pick up a thing or too. ;o)
The tips are so helpful!! I love making yeast breads, and have been doing it for a few year, but I still feel I'm still very much in the learning and perfecting process, so any tips that all of you fabulous bakers with more experience you can offer, I'm sure the rest of us just gobble up!
And wow, sorry about the typo-mania in that comment! I can't type when I get excited! :).
Thanks, fiveandspice. I'll be posting some photos, late one night this week, with my epi rolls. I included some details in the photos that I'll use to illustrate some more tips, which I'll explain in some comments after the procedural instructions. ;o)
That's wonderful! I'll look forward to seeing them.
fiveandspice, I just posted ten photos to my Rosemary Epi Rolls showing steps, taken starting after the second of three rises, through the baking. There are quite a few tips, applicable to most bread baking, in the numbered instructions at the end of that recipe. ;o)
Thanks so much, mrslarkin!.
OK...question. Why wait for a couple of hours to eat the rolls? I can't imagine they would be better than hot out of the oven! Say more!
Not sure why, but the texture is better and the flavor is better after they've had a chance to cool properly. I've heard that like anything you bake or roast in the oven, the internal temperature continues to cook the dough, finishing the cooking while out of the oven. I do, by the way, put them back in a warm oven to re-heat a bit before serving, if I've got room in the oven, when the boys are home. ;o)
AJ, thank you so much for this recipe! I love your tips, they are really great.
Thanks, monkeymom. I have a lot of practice and a lot more tips where those came from. I'm glad to be of some help in that regard. ;o)
Thanks, drbabs!!
You are the pro! These sound wonderful and the picture is worth a thousand words.
Well, I'm really not a pro. I realize, when I see all the books out there about bread making, and see all the blogs etc., that I really know so little. I just have a bit of experience and have been trying to learn from it, and improve what I do and make based on it, since I was a teenager. But thank you for the kind words. ;o)
These sound super yummy!
Thank you. You're so kind.
look so goooo--oooood, great pic too
Well, if there's anyone who knows what good food looks like, that certainly would be you, so that's quite a compliment! I'm so busy with work right now. I'd make six different other kinds and post them, too, but alas, that will have to wait.
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
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A bevy of starches (AP flour, bread flour, buckwheat flour, potato flakes) joins baking soda, yeast, butter, egg, sour cream and honey.
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If you're not using leftover mashed potatoes, you need to first hydrate your potato flakes with boiling water.
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Then we added the sour cream, egg, butter and honey, plus a bit of salt.
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The yeast and then the other dry ingredients get added -- the flour a little at a time.
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We chose the long proofing method, which meant less yeast and less kneading!
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We put the dough into an ungreased bowl, which we covered tightly and put in the fridge overnight.
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The next day -- evidenced here by new outfits -- Amanda winds up to punch the dough down.
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AntoniaJames has you flatten it into a disc and let it rest for a few minutes.
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Then, it gets divided into 16 equal pieces.
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When you're shaping 16 rolls, it's nice to have four hands!
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The dough felt lovely and smooth as we shaped it.
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A neat little row of rolls.
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We arranged them in a well-buttered cake pan, with some room to grow during their second rise.
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A light egg wash gives the rolls a caramel sheen.
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Ready for the oven!
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I made these for Thanksgiving and they were really great. I just wanted to share that if you want to be able to bake them earlier in the morning, you can make them through step 12 the night before, then put them in the refrigerator. I let them come to warm room temperature the next morning, then baked them, and they turned out beautifully (and freed up my single, small oven for the turkey).