Soup season isn't over yet. These Texas-style rolls go great with your favorite soup, or they're so good they can be eaten alone.
Stand mixer with dough hook
Metal bench scraper, knife, or pastry cutter (Fat Daddio's BS)
Sheet pan (Fat Daddio's SP)
2 1/2 cups bread flour
4 1/2 teaspoons instant yeast, (2 packages)
1 1/4 cups water
1/2 cup milk
1/2 cup honey
1/3 cup unsalted butter
1 1/2 teaspoons salt
3 cups all-purpose flour
2 tablespoons butter, melted (optional)
- In the bowl of a stand mixer fitted with the dough hook, whisk together 2 cups of the bread flour and the yeast.
- In a saucepan, combine the water, milk, honey and butter. Heat over medium heat just until warm – butter does not need to be completely melted.
- With the mixer running on low, pour the milk mixture into the bowl of the stand mixer. Beat for 2 minutes until well combined.
- Add the remaining bread flour, salt and the eggs. Mix on low speed until well combined.
- Add the all-purpose flour, 1 cup at a time, mixing on medium speed until the dough pulls away from the sides of the bowl.
Place dough on a well-floured surface and knead for 5-8 minutes, until smooth and elastic.
- Place dough in a lightly-greased bowl, cover lightly with a clean tea towel and place in a warm place to rise. Let rise for about 1 hour until doubled in size.
- Gently turn dough out onto a lightly floured surface. Roll dough into a large rectangle 1/2-inch thick. Use a dough blade, knife or pizza cutter to cut dough into 24 squares. Place rolls onto buttered baking sheets, about 1 1/2 inches apart. Cover lightly with a tea towel and let rise for about 30 minutes or until puffy.
- Meanwhile, preheat oven to 350°F.
- Bake rolls for 15-18 minutes, until golden. Brush with melted butter upon removing from the oven. Serve warm.
Find other great recipes for rolls on our BREAD board.