What?! A grilling blog with a baking recipe? Alright, calm down. If you have any interest in baking I suggest trying this recipe so keep on reading. If you don't, feel free to look at the nice photos of my rolls below and then go check out these huge steaks!
Mrs. Grilling24x7's grandmother handed down a fantastic batter roll recipe. I've spent the last few years trying to master the recipe and I finally have it down. This recipe has stolen the show at many Thanksgiving and Easter dinners. It is a light and fluffy roll with a nice butter flavor. If you are going to spend the time to grill or fry a turkey for Thanksgiving or another holiday it's wise to also serve a really amazing roll recipe. The store bought rolls just aren't good enough!
3/4 cup milk
1/4 cup sugar
1 tsp salt
1/4 cup unsalted butter
1/2 cup warm water (warm to the touch at about 110 degrees F)
3 tsp active dry yeast
3.5 cups flour (spooned into the measuring cup and leveled with the back of a knife)
salted butter for serving
First things first let's go over the general order of operations. The dry yeast will go into the water until it starts to bubble. At the same time you'll be scalding milk in a pan. While the milk is scalding and the yeast is "breathing" grab another bowl and put the butter, salt and sugar in. When the milk is hot it will be poured over the butter, salt and sugar mix and the yeast will be added in. Gradually flour is added until a moist and sticky batter is formed. This batter will rise for a couple of hours until it doubles. The risen batter will be punched down and rolls will be formed. The rolls then rise and get baked. Pretty involved but well worth it. Let's go:
Measure 1/2 cup of warm water (not too hot, about 110 degrees if you want to measure). Put 3 tsp active dry yeast into the cup and swirl it around with your finger. Sprinkle some sugar in there as well to get the yeast going. Yeast like sugar and they like it warm, so this will get the yeast ready for work in your batter.
While the yeast is "proofing" put the butter, salt and sugar in a good sized bowl.
Put a sauce pan on medium/medium high heat and pour the milk in. Keep stirring it until it starts to stick a bit to the bottom and sides. Don't let it boil or burn just get it hot.
Pour the hot milk right into the bowl with the sugar, butter and salt. Swirl it around to fully melt the butter. Let this hot mixture cool. Do not add the yeast just yet or you'll kill them.
Once the mixture has cooled a bit, add the yeast in and stir things around. Add the egg and a half cup of flour. Stir. After the flour is added in, add another 1/2 cup of flour. Keep stirring and adding a 1/2 cup of flour until the mixture is smooth and all the flour is incorporated.
After all of the flour is added the batter should look like this (the above photo).
My house is pretty cold so I boiled some water in a measuring cup and put it in a cold oven. I covered the bowl with a warm and damp towel and let it sit for about three hours.
After three hours the batter had doubled in size! Punch it down!!
Take some cooking spray or oil and cover your hands with it. I used gloves so I could easily take them off to snap some photos. Oil and cameras don't work well together! Grab a small bit of dough and arrange it on a greased glass casserole dish.
Arrange the little blobs of dough neatly and evenly in the glass dish. Cover this dish and allow it to rise until the rolls are big and fluffy. The rolls do not rise in the oven when they are cooking so let them get big now at this step.
After another 3 hours the rolls looked like this (above).
Bake the rolls in a 400 degree oven for about 16-17 minutes until they are browned on top. As soon as they come out of the oven rub the top with salted butter. Use a knife to cut the rolls out.
Wow, there you have it. Some fantastic rolls to accompany your work of art turkey! I just love slicing these rolls in half, coating them with butter, laying a slice of fried turkey on there (with skin) and topping it with cranberry sauce! Hot damn!