This week’s Project Pastry Queen recipe was Ruby-Flecked Florentines, hosted by Missy. You can see her post with the recipe for these lacy, fruity cookies over on her creativemissy blog. You can also click here to see how the other PPQ members made this recipe.
In general, I’m not so much a fan of dried fruit in cookies, so I used this week to make a different Pastry Queen recipe: Rocket Rolls. I’m glad I picked these rolls! They were the best dinner rolls I have ever had. Completely light and fluffy, not too sweet or eggy, and all around perfect! They were just as good alongside soup at dinner as with scrambled eggs for breakfast. And Little Lady, who is a bit of a picky eater, loved them!
The only changes I made to the original recipe were:
~ Cut the recipe in half (this yielded 13 large dinner rolls)
~ Omit the cinnamon
I’ll be making these rolls again soon, and they may even become my fancy-holiday-dinner rolls. If you are looking for an easy way to add homemade bread to a meal, I hope you’ll try these rolls. As an extra bonus, they’ll make your house smell fantastic as they bake!
Rocket Rolls (adapted from The Pastry Queen, Rebecca Rather)
- 1/2 Tablespoon instant yeast (a.k.a. bread machine yeast)
- 1 cup lukewarm water (more as needed)
- 1/8 cup canola oil
- 1 large egg
- 3/8 cup sugar
- 3-1/4 cups bread flour
- 1/2 Tablespoon sea salt
- Olive oil, for brushing on rolls
Using a mixer fitted with the dough hook, combine the yeast, water, oil, egg, and sugar. Add the flour and mix on medium-low speed until the dough holds together, about 5 minutes (if a cohesive dough doesn’t form, add water 1 tablespoon at a time, until dough forms). Let the dough rest in the bowl for 20 minutes.
Sprinkle the salt over the dough and mix on low speed for 1 minute. Transfer the dough to a large bowl that has been lightly greased with oil or cooking spray. Cover and let rise in a warm, draft-free place until doubled in bulk, about 1.5 hours.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat, or grease. Punch down the dough, coating your hands with a little flour if the dough is sticky. Pinch off pieces and roll into balls (mine were a little bigger than golf balls). Place the dough balls on the baking sheet, keeping about 2 inches of space in between. Cover with plastic wrap or a clean towel and let rise about 20-30 minutes, until the dough is light and soft with the consistency of a marshmallow. The rolls will not double in bulk during this rising.
Bake the rolls for 20-30 minutes, until golden brown. Remove them from the oven and brush with a light coating of olive oil. Serve warm and enjoy!