Jenny's 90 Minute Rolls

These are lovingly known as Dinkies by my cute nieces. I make them regularly for our big Sunday family gatherings. This is an adaptation of my 90 Minute Bread, but richer with a little egg and milk added. Incidentally, you can bake this in 4 loaf pans if you like. Yield: 60 small rolls.

Jenny's 90 Minute Rolls

In the bowl of a large mixer (I use a Bosch) or just a big bowl (for strong arms), measure:

7 cups all purpose flour
4 Tbsp. instant yeast
1 Tbsp. + 1 tsp. salt
1/2 c sugar

pulse mixer to mix, or stir to combine, then add:

6 Tbsp. oil

1 3/4 c. milk (warmed in the microwave for about 1 min.)
2 eggs, beaten
2 c. hot water

Run mixer or stir until everything is incorporated and you have a batter-looking dough. Cover and let rise for 15 min.

  

Pulse mixer or stir down, then add additional flour while the mixer is running, a little at a time, looking for the dough to come together and begin to clean the bowl. The total is usually 4 1/2-5 cups additional flour. When the dough is cleaning the bowl (and center post in the Bosch) stop adding flour and begin timing for kneading, 8 minutes. Test in the first few minutes for stickiness, adding just a bit more flour if needed. Dough should be soft, but not sticky.

If you are using the big bowl/strong arm method, add some of your flour and stir with a sturdy spoon adding more until you can't stir well anymore, then switch to kneading by folding the dough over on itself and pushing it together with the heel of your hand. You will add flour as you go until the dough loses its stickiness and feels elastic and like it bounces back at you. It will take 8-10 minutes. Spray 2 large baking sheets (12 x 17) with baking spray.

Divide dough in half and gather half of it into your hands.

Fold the dough and pat/slap it together until it forms a nice mass in your hands.

 
Pinch off golf ball sized balls and place on baking sheets. (If it is easier, you can leave the dough in the bowl and pinch it off, but if you learn to pick it up, it goes super quick.)  

Each sheet holds 30 rolls. I place 5 across and 6 down. 

Let rise until double, about 30 minutes. Meanwhile, preheat oven to 400 degrees. Bake one tray at a time for 13 min. Turn out to cool on a wire rack.

Notes: I usually set my eggs in some hot water before cracking them, to warm them up a bit from the fridge and help keep my liquids warm. You can use part whole wheat flour if you like.

If your oven bakes unevenly, set your bake timer to 11 minutes, then turn the tray around and let it finish the last two minutes. This trick lets your rolls brown evenly. 

To bake this in bread pans, form into 4 loaves and bake for 30 minutes.

Jenny