More Pastry Queen

This morning I was inspired to try another recipe from what is quickly becoming one of my favorite baking cookbooks - 

The Pastry Queen by Rebecca Rather.

I recommended it back here when I was making a Texas style dinner for the family.

I have been so completely taken by her every recipe, I have planned a day trip to Fredricksburg during our fall break so that we can visit her cafe and bakery in the quaint old Hill Country town!

Today I tried the Rocket Rolls and I really wished I hadn't.

They are AMAZING.   But not at all good for you.

I made mine sandwich roll size for dinner tonight, but you can make them dinner roll size, too!

The Recipe:

3 (1/4-ounce) packages active dry yeast, about 1 tablespoon
1 cup lukewarm water
1/4 cup light, flavorless vegetable oil, such as canola or safflower
1 large egg
3/4 cup sugar
1 1/2 cups water (more as needed)
6 1/2 cups high-gluten flour or bread flour
1 tablespoon sea salt
pinch of ground cinnamon
Extra-virgin olive oil, for brushing on the warm rolls

Dissolve the yeast in 1 cup lukewarm water and let sit about 5 minutes, until foamy. Using a mixer fitted with a dough hook, combine the yeast mixture, oil, egg, and sugar in a large bowl. Add the 1 1/2 cups water and mix until combined. Add the flour and mix on medium-low speed until the dough holds together, about 5 minutes. (If it does not form a cohesive ball, add water, 1 tablespoon at a time until it does). Let the dough rest in the bowl for 20 minute. Add the salt and cinnamon and mix the dough on low speed for 1 minute. Transfer the dough to a large bowl that has been lightly greased with oil. Cover it with a clean tea towel and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.

Preheat the oven to 350F. Line baking sheets with parchment paper or silicone mats, or grease with a light coating with olive oil or cooking spray. Punch down the dough to remove the air. If the dough seems too sticky to work with, coat your hands with a little flour. Pinch off pieces and roll them into golf ball-sized rounds (for dinner rolls) or tennis ball-size rounds (for larger sandwich rolls). Arrange the dough rounds on the prepared baking sheets, spacing about 2 inches apart. cover them with a clean tea towel and let rise in a warm, draft-free place about 20 minutes, until they become lighter and have the consistency of soft marshmallows. They will not double in bulk on the second rising.

Bake the rolls for 20 to 30 minutes until golden brown. Remove them from the oven and brush with a light coating of olive oil. Serve immediately or at room temperature.

Next week I am making 8 dozen cookies for homecoming - 

The Pastry Queen's Sugar Saucers and Triple Chocolate Cookies....stay tuned!!!