Twist'n Shout Rolls

Dinner rolls are the essential item at a Thanksgiving dinner. I hate to buy the ones in the grocery store that have been prepared weeks ago. One day, out of nowhere, I thought to make our own rolls by hand. It was a lot of fun. But so much work. The benefit of baking my own bread is that I can control what goes on top and how it shows.

Ingredients:

Proofing:
1 envelope Fleischmann's Active Dry Yeast
1/2 cup warm water
1 tbsp sugar

Dough:
2 cups all-purpose flour
2 tbsp sugar
1/2 tsp salt
1/2 cup milk
2 tbsp butter, softened

Topping:

Egg White, Sesame Seeds, Coarse Sea Salt

Directions:

Proofing & Mixing:

1. Dissolve Active Dry yeast in warm water with sugar in a small bowl. Let stand until the foam doubles the size
2. In a large mixing bowl, add 1 cup flour, sugar, salt, milk and butter. 
3. Beat 2 min at medium speed of electric mixer. 
4. Add proofed yeast liquid and 1 more cup flour gradually; beat on high speed of mixer for 2 min. 
5. Add in additional flour to make a soft dough. 
6. Knead the dough in the bowl to form the correct consistence.

Rising:

1. Place dough in the greased pans, turning once to coat. 
2. Cover and let rise in a warm, draft-free place for 30 minutes or until doubled.
3. Punch dough down and divide dough into 12 equal pieces. 
4. Shape into balls. Place in greased 8-inch round pan. Cover with moist warm towels.
5. Leave the dough on a cooking stove near a heated source. (not touching the dough).
6. Let rise 30 minutes or until doubled for the last time.

French Curl:

1. Prepare 2 equal amount of dough and form the dough into string shape of 8 inch length.
2. On a lightly floured surface, pinch 1 end of both strings together and twist them into a zigzag. Pinch the other end.
3. Brush egg white and sprinkle raw sesame seeds and salt crystals.

Baking:

1. Preheat oven to 375°F. 
2. Bake rolls for 20 to 25 minutes, or until done. 
3. Remove from pan. Serve warm.

Adopted from Fleischmann's Recipe #662

Originally posted December 26, 2013.