Well if you haven’t…I should probably inform you that they are like the same level as a Chocolate Mousse Filled Cupcake, but on the savory side of things. Totally two different categories, but do you catch my drift here?
These rolls go great with absolutely any sandwich. They are great for burgers, chicken, beef, you name it! Heck, I’m sure they would even taste good with an egg sandwich in the morning. We’ve always bought ours in the past from a little cafe nearby, but I’ve seen some recipes on blogs lately and I thought I’d mix them all up together and give it a try.
As most things tend to be, the homemade is a bajillion (totally a legitimate number) times better. Give these a try! They are WAY easier than you probably think and trust me, you will definitely not regret it!
P.S. I snuck quite a bit of whole wheat flour in there and you would never ever be able to tell! Thumbs up to that!! ;)
NOTE: I used my bread machine for mine because it was just super easy, but if you don’t have one don’t let that stop you! Here is a great tutorial and recipe for ya! Go on over to amybites
1 1/3 cups warm water (I microwaved mine for about 20 seconds, I think. You don’t want it real hot!)
2 Tablespoons warm milk (Microwave this for about 8-10 seconds)
1/3 cup brown sugar
2 Tablespoons butter, melted
3 cups whole wheat flour (If you don’t have this, all-purpose will work just fine!)
1 cup all-purpose flour
2 1/4 teaspoons (or one regular little package) active dry yeast
2 quarts (4 cups) water
salt (kosher salt or pretzel salt will make them look more official, but anything will work! I used sea salt)
1/2 cup baking soda (sounds crazy, I know..)
- In the bowl of your bread machine, dump in the ingredients in the order they are listed for the dough, but hold off on the yeast. (water, milk, brown sugar, butter, then flours) Once the flours are in, make a little well in the flour and pour your yeast in the well. (When I say well, I mean a little hole that is kind of dug out of the flour). Turn the bread machine onto the dough cycle and let it do it’s thang.
- Once dough cycle is completed, take your dough out onto a lightly floured surface and knead for a minute or two, then pat and roll it with your hands out into a log. It should be about a foot to a foot and half long, depending on how big or small you want your rolls. Then, cut the log into equal pieces. The best way to do this is by cutting the log in half, then keep cutting the halves into halves. Cover rolls with a towel and let sit for another 30 minutes.
- Preheat the oven to 425 degrees F. Spray two baking sheets with cooking spray or oil with butter.
- In a large saucepan or stockpot, pour your 2 quarts of water in and a pinch of salt. Bring to a rolling boil and SLOWLY, SLOWLY, SLOWLY and CAREFULLY pour in your 1/2 cup of baking soda. It will fizz and seem angry at you, but keep it’s OK!
- Drop rolls in one at a time and boil for no more than 30 seconds, turning once in that time. So 15 seconds per side. It helps to take them out using a slotted spoon to get maximum drainage. Place roll on greased baking sheet and sprinkle with salt. If you want you can score a little X on top with a knife to give them a little more of a finished look, totally optional. Repeat with the rest of the rolls.
- Bake the rolls in the preheated oven for about 8-13 minutes, depending on the size of your rolls. Once they are brown all over, they are done, you should check them at 8 minutes just to be sure you don’t over-bake them.
- Let rolls cool on baking sheets for about 10 minutes, then finish cooling on a wire rack. Serve warm or room temperature. Store extras in an airtight container, once rolls are completely cool.