Friday, November 23, 2012
Prep Time: 19 minutes
Rise Time: 3 hours
Chill Time: Overnight
Shape Time: 15 minutes
Chill Time: 2 hours or more
Rise Time: 1 hour
Bake Time: 22-26 minutes
Make Again: Yes
Recipe Source: Cook's Illustrated (November 2001) Note: If you don't subscribe online to Cook's Illustrated, you can find the recipe with Google fairly easily.
I brought these to Thanksgiving dinner that someone else was cooking, and finished up the rolls while the turkey was resting. It worked out great.
This recipe is quite old. It was from 2001 – the year I discovered Cook's Illustrated – and I've wanted to try this recipe ever since then. The instructions are fine, but I would have liked a little bit more detail on the shaping and how the dough should feel. Maybe if I read the original article, I would get more info. I think I have really become used to having videos from ATK PBS show or Everyday food, and I missed that with this one.
The dough rises initially with a 3 hour rise, then chilling overnight, then shaping, then chilling some more. Finally you set them out to warm for 1 hour before you can bake. That may sound complicated, however, you can leave the dough in the refrigerator for long periods of time (up to 3 days), and you can even par-bake the dough, allowing you to finish them with shorter bake time after freezing.
So, despite the long time these take overall to make, the recipe is quite flexible to fit into your schedule, if you give yourself enough time for all the steps. They are really fairly simple and worth the effort. I did try the par-bake method, and it worked out well. I was able to bake them while the turkey was resting at 350, and the timing was perfect. To try to bake them fully with one oven for a holiday meal with a turkey or roast might be difficult because they start at 450 and you need a preheated pan in the oven where you can add hot water.
Next time I make these, I will try to shape my initial rectangle better before first the chill. It would have made rolling out into a larger rectangle easier. I had lots of scraps from trimming because my rectangle was not great. I decided to use them to make "practice" rolls so I could try them before serving to larger group. That was fine. The 16 real rolls were still large, and I had 4 rolls from practicing.
Overall, this recipe is a winner, and I will use again.