Plowman House Rolls
Jacob learned how to make these rolls from Brenda Plowman
Jacob learned how to make these rolls from Brenda Plowman
2 tablespoons SAF yeast
½ cup warm water
1 tablespoon sugar
1 ½ cups whole milk
½ cup butter
½ cup sugar
2 teaspoons salt
3 eggs
6 cups+ King Arthur Bread Flour
In a 2-cup glass Pyrex, melt ½ cup butter ( one stick). Add 1 ½ cups whole milk to the melted butter and warm in microwave for 60 seconds. Mix gently.
Set aside to cool enough that it is just warm to the touch. Remember you don’t want anything too hot that will kill your yeast!
In another 2-cup glass Pyrex, fill ½ cup very warm water (like bath water temperature for a baby)
Stir in 1 tablespoon sugar to dissolve.
Add 2 tablespoons yeast and stir to dissolve.
This should bubble up within 3-5 minutes indicating your yeast is active!
In bowl of stand mixer with dough hook attachment, add
½ cup sugar,
2 teaspoons salt &
3 beaten eggs and mix slightly.
Add butter/milk mixture and mix to combine.
Add yeast/water mixture and mix to combine.
Add 5 cups flour and start mixer on low speed and gradually increase speed. Your dough at this point should look like banana bread dough.
Slowly add your last cup+ of flour. You want your dough to pull away from the sides, but not from the bottom.
Allow your machine to knead for a good 3-4 minutes until dough is smooth and elastic.
Pull dough from bowl. Butter bowl and return dough. Cover with plastic and allow to proof for up to one hour, until it has about doubled in size. To hurry this first rise along, place a pan of hot water at the bottom of your cold oven and the covered dough on a higher rack.
Once dough has risen, punch dough down to deflate.
Shape rolls using the C-pinch method and place on parchment-lined ½ sheet pans. Give each roll an ittty-bitty pat of butter on each top and gently cover again with plastic wrap.
Depending on the size you want your rolls, you could yield anywhere from 24 large or 40 small rolls per batch.
Allow for a second rise in a warm place—this could be in your garage, outside in the shade or in your oven with the proof function orrefresh your pan of hot waterand replace at the bottom rack of your oven.
Allow to rise for approximately 30 minutes until shaped rolls are nearly doubled in size.
Set pans aside to preheat oven to 350 degrees.
Bake rolls for 12 minutes and then check for doneness. You want a golden brown top with very light brown sides. Depending on your oven temperature (if it runs hot or runs cooler) keep adding a minute or two. This is the time you have to WATCH YOUR ROLLS!
When you take from oven, immediately skate a stick of butter across each roll to give a nice glisten.
If you can, wait a good 5 minutes to let your beauties cool enough before slathering in more butter and popping in your mouth!
