When someone recommended I check out Nick Malgieri’s cookbook to get a recipe for chocolate cupcakes that surpasses all others, I had no idea that I would also find a host of other amazing recipes that I would come to love. Obviously, I love his cupcake recipe and his crescent roll recipe. Could his other recipes continue to impress? Today I did a “Nick Malgieri Bake-a-Thon” and made three more of his recipes. His dinner rolls and blueberry muffins turned out fabulously, so I am excited for the opportunity to share those with you!
These dinner rolls were super easy to make. I know some of you are intimidated by yeast. Fear not! This requires no kneading! Just toss the ingredients in a food processor, pour into a bowl, let rise and voila! It’s time to shape those rolls. If you don’t want to tie them in knots, just leave the balls of dough as spheres and they will still make very elegant dinner rolls. Serve slathered with a pad of cold butter and some of your favorite jam.
P.S. Who says you can’t serve these rolls as hamburger buns? Or cut them into slices for some decadent French toast? Or use them in any other number of ways instead of as dinner rolls? The sky is the limit!
from Modern Baker by Nick Malgieri
These rolls are big on class, not on skill level. :)
- Line a cooke sheet or jelly-roll pan with parchment paper.
- Combine the flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse several times to mix.
- Whisk the yeast into the water in a small bowl and whisk in the egg and butter. Pour the liquid into the food processor bowl and pulse repeatedly until the dough forms a ball. Let the dough rest in the food processor bowl for 10 minutes.
- After the dough has rested, run the machine continuously for 15 seconds. Invert the food processor bowl onto a floured surface to turn out the dough. Carefully remove the blade and transfer any dough on it to the bread. Use a bench scraper to fold the dough over onto itself several times. Place the dough in a buttered bowl and turn it over so the top is buttered. Cover the bowl with a towel or plastic wrap and let rise until it has doubled in bulk, 1-2 hours depending on the temperature of the room.
- Scrape the dough onto a floured surface and divide it in half. Roll each half into a cylinder about 6 inches long. Use a bench scraper or a knife to divide each cylinder into 6 equal pieces.
- Place the pieces of dough aside and sweep away any excess flour bits of dough from the work surface directly in front of you. Taking one piece of dough at a time, cup your right hand over it so that the top of the dough barely touches the inside of your palm. Gently press and move your hand in a circle to round the piece of dough into a sphere and tighten the skin on the outside of the dough. Place the rounded piece of dough to your right and cover it with a towel or plastic wrap. If the dough is sticky, lightly flour the palm of your hand - not the dough or the work surface.
- You can leave the rolls round or you can make knotted rolls. For knotted rolls, elongate the dough into 8-inch to 10-inch ropes and then tie them in a single knot, leaving one end of the strand protruding slightly and the other end under the roll.
- Arrange the formed rolls on the prepared pan, leaving about 2 inches all around each one to allow room for expansion. Cover the pan with a towel or buttered plastic wrap and let the rolls rise until they have doubled in bulk, 1-2 hours.
- About 20 minutes before the rolls are fully risen, set a rack in the middle of the oven and preheat to 400 degrees.
- Immediately before placing the rolls in the oven, gently and carefully brush them with egg white wash. Bake the rolls until they are well risen, well colored, and firm, about 20 minutes. Slide the rolls from the parchment paper onto a rack to cool.