Anytime Dinner Rolls Food Processor Method
Why This Recipe Works
For a durable, butter-rich yeasted roll recipe that could go from freezer to oven, we used all-purpose flour, whole milk, a lot of butter, and egg yolks (whites toughened the dough), along with a couple of tablespoons of sugar to speed up proofing and enhance the rolls’ wheaty flavor. With a soft, billowy, tender crumb as our goal, we knew a reasonably short knead was in order for our anytime dinner rolls recipe, but how short was short? The food processor did most of the work of kneading in seconds, followed by five minutes of hand-kneading to finish up. We baked some buns after they had risen overnight in the refrigerator and others that had been frozen after rising and in both cases the buns baked up beautifully, especially after being brushed with a bit of butter before being slid into the oven.