KS Quotient
Fairly Easy: Easily assembled ingredients; two-stage mixing. Simple hand-shaping required.
The mild aroma, mellow taste, and melting texture of these home-style rolls remind me of ones that were the pride of the gray-haired ladies who baked for the frequent fund-raising church suppers my family attended during my childhood. Neatly aproned and hair-netted, they would stand in the back of the parish kitchen deftly turning out dozens of sheet pans of rolls, which were whisked straight from the ovens and devoured by eager tables of diners. For me (and probably for many other patrons) the highlight was not the featured ham or oysters or turkey, but those amazing all-you-could-eat butter rolls!
These rolls are made using the same dough as the County Fair White Bread. The very easy shortcut shaping method is one I borrowed from the church supper roll bakers, who used it because they had to produce huge quantities very quickly. It involves merely forming portions of dough into long logs and then cutting them crosswise into plump rectangles, so it's handy for inexperienced or very busy cooks as well. The rolls always expand and join together again during rising and baking, but, as their name suggests, they neatly pull apart when served.
Prepare the County Fair White Bread recipe up to the point it would normally be put into a loaf pan for the second rise; be sure to add the butter, milk powder, and egg as directed before proceeding with the following steps. (Note that the 1 tablespoon of egg reserved to glaze the loaf is not needed for the rolls.)
Yield: 24 finger rolls
1 recipe County Fair White Bread dough, ready for the second rise
Unbleached white bread flour or all-purpose white flour for dusting
2 tablespoons unsalted butter, melted and slightly cooled
Second Rise Coat a 9 x 13-inch baking dish or pan with nonstick spray. Coat a large sheet of baking parchment with nonstick spray, then dust with flour. Coat a very large cutting board with nonstick spray, then generously dust with flour.
Working in the bowl, generously dust the dough with flour, turning it until lightly coated all over. Smooth and press the flour into the dough until it is less sticky and easier to handle. Using well-oiled kitchen shears, divide the dough into thirds, placing each portion cut-side down and well separated on the parchment.
Working on the cutting board, press and pat one portion out into about a 5 x 10-inch rectangle, dusting with flour as needed to prevent stickiness. If the dough is resistant and springs back, let it rest for a few minutes, then continue. Tightly roll up the rectangle from the 10-inch side, forming a log. Pinch the seam tightly closed along the length of the log. Dust with more flour, then turn seam-side down. Stretch the log out from the middle until evenly thick and about 12 inches long, then flatten the log until it's about 2½ inches wide.
Using well-oil kitchen shears or a large serrated knife, cut the log crosswise into 8 equal slices. Pat the row of rolls back into the log shape, then use a wide spatula to transfer them to the baking pan, placing the row lengthwise in the pan. Pull the rolls apart slightly so they fill the 13-inch length. Repeat the shaping and cutting process, laying the second and third log of rolls so they completely cover the pan; the rows will come together and fill it as they rise and bake. Brush the roll tops with half the butter. Tent the pan with nonstick spray—coated foil.
Let Rise Using Any of These Methods For a 1½- to 2½-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the rolls double from their original size, removing the foil if the dough nears it.
Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350°F.
Baking Bake on the lower rack for 20 to 25 minutes, until the roll tops are nicely browned. Then cover with foil and bake for 3 to 5 minutes more or until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until a center roll registers 204° to 206°F on an instant-read thermometer), to be sure the center is done. Brush the rolls with the remaining butter. Cool on a wire rack for 10 minutes. Lift the rolls from the pan and serve immediately.
Serving and StoringBest served warm; reheat wrapped in foil in a preheated 350°F oven if desired. Cool thoroughly before storing. Store airtight in plastic or aluminum foil. The rolls will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.
