Thursday, September 1, 2011

Bourbon Dinner Rolls

This recipe is from Bread For All Seasons by Beth Hensperger. I love this book - the recipes are so fun and range from really easy to only slightly difficult. I have been amazed at the simplicity of some of these recipes especially when they don't look simple. The end results are beautiful masterpieces.
I used a combination of Seagram's Whiskey and Amaretto because I didn't realize how much alcohol this recipe took and had little baby bottles. The dough takes a 1/2 cup which is 2 baby bottles and the filling takes another baby bottle (not bottles for babies but the itty bitty bottles you get in hotels and airplanes).
The rolls ended up tasting like rolls with a hint of sweetness. No flavor of alcohol really came through which I thought was a little strange but it didn't prevent the rolls from being inhaled (18 rolls, 5 people and no leftovers).
Also, we used soy milk and Nucoa making these rolls dairy-free

Bourbon Dinner Rolls
1 TB yeast
pinch of light brown sugar
1/2 cup warm water
1/2 cup milk
1/2 cup bourbon whiskey
2 TB light brown sugar
2 TB unsalted butter, cut into pieces
1 teas grated orange zest (didn't use)
2 teas salt (didn't use)
4-4 1/2 cups all-purpose or bread flour
3 TB melted butter mixed with 3 TB bourbon
Prep the yeast by mixing with warm water and a pinch of brown sugar. Stir to dissolve and let sit 10 minutes until foamy.
Scald milk in small saucepan with bourbon (I did this in microwave). Add 2 TB brown sugar and butter. Stir until butter is melted and remove from heat and cool until just warm. In a large bowl combine milk, orange zest, salt and 2 cups flour. Add yeast and beat until smooth and creamy. Add remaining flour 1/2 cup at a time until a soft dough is formed. Turn out dough onto lightly floured surface, adding flour 1 TB at a time to prevent sticking. Knead until satiny and elastic, about 2 minutes. Should be a very smooth dough.
Place in a deep container that has been oiled, turn to coat the dough and let rise until doubled, 1 - 11/2 hours.
Turn raised dough onto work surface and divide into 3 equal parts. Roll out each portion to an 8 inch circle. Brush with melted butter/bourbon mix. Cut into 6 equal sections (I ended up cutting into 8 sections so I guess I had 24 rolls instead of 18). Beginning at wide end, roll each section toward the point. Brush tops with more butter and place on a baking sheet (I covered mine with a silicon mat).
Let rise until doubled (about 20 minutes). Preheat oven to 375.
Bake in the center of preheated oven for 18-20 minutes. Immediately remove from baking sheet to cool.
Serve warm with more butter or a good rich gravy (like we had, yummy yummy).

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