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Soft Dinner Rolls/ Pumpkin Cake with Ice Cream center. 2 down.

November 23, 2015

I am getting ready for Thankgiving at my house in the jungle. I have to get going on things, so I am starting with Rolls, well the first batch anyway. Even with the high humidity here in the jungle these rolls never fail me. I love to work with this dough. It's easy. I do have to keep adding more flour, a little at a time while kneading. Just a litte more. Hot out of the oven with lots of butter and you got a win win. But this time Chuck didn't get to sample, hey their for Thanksgiving. I will freeze these and make one more batch. He can wait. They sure smell good. I am having a hard time waiting. 

I just finished the Pumpkin Ice Cream Cake, and it's in the freeze with the rolls. These rolls are from, The Kitchn 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 This is the Pumpkin Sandwich Cake I have on my blog here. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Makes 12 rolls

 

1 tablespoon active-dry yeast

1/2 cup (4 oz) warm water

1/2 cup (4 oz) milk (whole, 2%)

1 large egg

2 tablespoons vegetable oil

2 tablespoons sugar

1 teaspoon salt

3 cups  all-purpose flour

1 tablespoon butter, melted for brushing on top before baking.

 

 

1. Combine the ingredients for the dough, In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast into the warm water and let it sit until dissolved. In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough.

2. Knead the dough:( I kneaded the dough by hand for about 8 min. it may take 10 minutes.) Knead at low speed, or by hand against the counter, for 8-10 minutes, until smooth but slightly tacky. It should spring back when poked.

3. Let the dough rise: Cover the mixing bowl and let the dough rise in a warm spot until doubled in bulk, about an hour. I let it rise for 2 hours. 

4. Shape the rolls: Dust your work surface with a little flour and turn the risen dough out on top. Divide the dough into 12 pieces with a bench scraper. To shape into rolls, tuck the edges underneath to form a plump little package, then roll the dough between your palms until round.

 

5. Heat the oven and let the rolls rise: Line a 9x13 pan with parchment and spray with nonstick coating. Arrange the rolls inside the pan spaced a little apart. Let the rolls rise until they look pillowy and fill the pan roughly 30-40 minutes.

While the rolls are rising, pre-heat the oven to 375°F.

6. Brush the rolls with butter. Melt the butter and brush it over the risen dinner rolls. This helps the tops to brown and keeps the crust soft. I use a very small paint brush, the large one made the dough fall a bit. Be careful when brushing on the butter.

7. Bake the rolls until golden, 15-18 minutes.
Lift the rolls from the pan using the parchment and let the rolls cool on a wire rack until cool enough to handle. They are best if eaten within a day or two, but will keep in an airtight container on the counter for up to a week. Rolls can also be frozen for up to 3 months and reheated in a warm oven.   Enjoy

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