Hope everybody started big planning for Thanksgiving. Lot of brining, roasting and cooking will happen in everybody’s kitchen and a busy baking time too with all pumpkin or pecan pies and casseroles. I am not cooking a turkey. My hubby says it tastes good only when there is cranberry sauce on the side and also other dishes along with it.
While I was working at a hospital, I had a co-worker who made cauliflower turkey to serve for dinner, as her daughters wanted a turkey dinner on Thanksgiving Day. She even gave me an idea and a print out, but I misplaced it somewhere. But I have planning to make a grand dinner menu and will decide soon.
Since dinner rolls are must on Thanksgiving table, this month Baking Partners challenge theme was to make various shaped dinner rolls. I had already made normal dinner rolls/pav, Parker house rolls. But I was eying to try lion house rolls and few other shaped dinner rolls for a long time. I am bread baking fanatic, and proud to say that. Made dinner rolls of six shapes, and are 1) Clover leaf. 2) Rose Shape 3) small braid 4) knot 6) Rosette or Kaiser 7) Line house rolls. I was not able to get time to make crescent shape.
I will write dinner roll recipes in two parts as I don't want the post crowded with photos. This whole wheat dinner rolls are adapted from my favorite bread baking site KingArthur flour’s recipe. I didn’t do egg wash, as I wanted an eggless recipe, and brushed the rolls with milk and butter. In the eggless dinner rolls, I substituted half of All-purpose flour with whole wheat flour to make it healthy. At least stop my guilty conscience.
Rolls turn out to be delicious, I was planning to make some soup, but ate the bread rolls with a chana dal curry that I had made the night before. The leftovers I tried with nutella. They are delicious. If you want cute and beautiful dinner rolls for your Thanksgiving table or any party try this. I can vouch 100% you are going to be praised as a great baker, you guest will be amazed for sure. I was able to find video for the making of all the shapes, and that made it really easy to put together.
Amazing Baking Partners group comes up with beautiful shaped rolls, so please stop by at every link and check their stories too.
Here comes the recipe.
For Braid, lion house rolls, kaiser and knot you need to grab following ingredients recipe is without egg.
In a bowl of kitchen aid stand mixer make dough
Line house rolls are made like this
For Kaiser Rolls
Once you are ready for baking brush with milk and bake them in preheated 350F oven. Bake for about 25 minutes. Once you remove from oven immediately brush with butter .
Shaped Whole Wheat Dinner Rolls
Prep Time 3 hours
Cook Time 25 minutes
For Lion house rolls, Kaiser, Knot and Braid I used This recipe from King Arthur flour
- 2 cups/ 180g King Arthur Unbleached All-Purpose Flour
- 1 ½ cup/ 225g King Arthur white Whole Wheat flour
- 2 ¼ teaspoons (7g) instant yeast
- 1/4 cup (46g) Potato flour
- ¼ cup (26g) Baker's Special Dry Milk or nonfat dry milk ( see notes)
- 1 1/ 2 (26g) tablespoons sugar
- 1 ¼ (6g) teaspoons salt
- 3 ½ (43g) tablespoons soft butter
- 1cup + 1(212g) tablespoon lukewarm water
- 1/2 cup (123g)lukewarm milk
- 2 tablespoons melted butter
Combine all of the dough ingredients in a large bowl, and mix and knead using a stand mixer, to make a soft, smooth dough.
Place the dough in a lightly greased container — an 8-cup measure works well here. Cover the container, and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Divide the dough 859g into 3 equal pieces and again each pieces into ¼ inch thick rectangle.
For Lion house rolls : Dough pieces should be cut out into 4 inch long and 2 inch wide. brush with butter and lightly spread the dough piece and make swift roll with two hands. Dough pieces should be rolled facing you. Take a look at this video
For Kaiser rolls: Dough pieces should be cut into 4 ½ inch long and 1 inch wide. Roll them into rope. Bring the two ends together and place one end over other, pull and make a knot. Tuck in one end from top and other end from bottom.
For knot rolls: Dough pieces should be cut into 5 inch long and 1 inch wide. Roll them into rope. Bring the two ends together and place one end over other, pull and make a knot.
For Braid: Dough pieces should be 7 inch long and 4 inch wide. cut into three pieces. And make a braid.
Once you are done with all shape place them in baking sheet lined with parchment paper and
Cover the pans, and allow the buns to rise till they're crowded against one another and quite puffy, about 45 minutes. Towards the end of the rising time, preheat the oven to 350°F.
Uncover the buns, brush with milk and bake them for 25 minutes, until they're golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F.
Remove the buns from the oven, and brush with the melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack.
I am linking this delicious rolls to Foodie friends Friday
Please make sure you need to be join in baking partners for link it here. Otherwise it will be deleted.