Ingredients
-
1 1/2
-
1
-
3
-
3 1/2
-
1
-
1
-
2
-
-
-
-
-
-
-
-
Directions
Italian-Style Rolls, I have made these buns many times, there wonderful with a pasta dinner, they bake out beautifully with a crispy light golden crust, you will get 8 large buns with this recipe! If you reside in the U S then use all bread flour, Canadian residents may use all-purpose flour — I most always add in 1-1/2 cups of finely cubed cheddar towards the end of kneading, it really adds flavor to these buns
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Steps
|
1
Done
|
Place the Kneader Attachment Onto the Stand Mixer. |
|
2
Done
|
Proof the Yeast With 1 Teaspoon Sugar in 3/4 Cup Water For 10 Minutes or Until Foamy. |
|
3
Done
|
in the Stainless Steel Mixing Bowl Place 3-1/2 Cups Flour, Salt, 1 Tablespoon Sugar and Melted Butter. |
|
4
Done
|
When the Yeast Has Proofed Add to the Bowl Along With 3/4 Cup Warm Water. |
|
5
Done
|
Start Kneading Adding in More Flour Only If Needed (total Kneading Time Should Take About 8 Minutes) Do not Add in Too Much Flour or the Buns Will Be Heavy, When Finished Kneading the Dough Should Feel Soft but Semi-Sticky and Smooth and Should Stick to Your Hands Only Slightly When Removing from the Bowl. |
|
6
Done
|
Remove the Dough to a Very Lightly Flour-Dusted Surface; Cover With Clean Tea Towel and Let Rest 5 Minutes. |
|
7
Done
|
Shape Into a Ball (the Dough Will Come Together Nicely After Resting). |
|
8
Done
|
Place Into a Large Greased Deep Glass Bowl. |
|
9
Done
|
Cover and Let Rise For About 60-90 Minutes. |
|
10
Done
|
to Check If the Dough Is Ready to Be Punched Down, Very Gently Stick Two Fingers About 1/2-Inch Into the Dough, the Dough Is Ready When the Finger Marks Remain. |
|
11
Done
|
Punch Down Dough and Slice in Half. |
|
12
Done
|
Slice Each Half Into 4 Even Pieces. |
|
13
Done
|
Shape Each Piece Into a Round Ball. |
|
14
Done
|
Place Balls Spacing Well Apart Onto a 10 X 15-Inch Greased Baking Sheet (2 Balls Across and 4 Balls Down). |
|
15
Done
|
Cover and Let Rise 30-40 Minutes. |
