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Since ancient times, bread has been an important contribution to a daily diet. Refined, flaky rolls eventually evolved from this bread-making tradition and, in mid-1800s Boston, the yeasty, tasty Parker House roll was first made. If you prefer your rolls lightly baked, try a few simple tricks to make sure they don't brown.
Serve up a tasty basket of yeast rolls for dinner or breakfast simply by thawing and baking the rolls the correct way. Prepackaged, frozen yeast rolls are sold in grocery stores nationwide, or you can make the rolls ahead of time and freeze them yourself. Regardless of how the rolls reach your freezer, the thawing and baking times are essentially the same. Prior to starting your oven, allow the rolls to rise slowly; however, if you are short on time, there is a method to speed up the thawing and rising process.
Brown and serve rolls have been a dinner classic in American homes for decades. These quick-cooking small breads have traditionally come in a white version, and in the past decade have featured a whole wheat flavor as well. Bake up a batch of your own bread flavor into rolls and you can enjoy them fresh out of the oven for dinner any night you like.
The smell of homemade bread may remind you of your mother's kitchen or simply tempt you to eat more than you should. The sight of a decorative loaf or ornate rolls, however, may make eating the bread difficult. Work with the bread as with clay after greasing your hands, or achieve artistic results with only your hands and some basic kitchen tools such as a sharp knife or a pair of scissors.
Presentation is an essential element in cooking. For a "Wow!" presentation, use bread or dough bowls. Eating chili, soup or even a cheese fondue from a bread bowl is also a treat, because your guests can break off parts of the bowl to eat with your soup. While it is difficult to bake bread bowls from scratch, carving a bread bowl is easy if you buy prepared rolls.
Bread roll starters take advantage of wild yeast in the air to create a sponge for bread making. When properly mixed and left to sour, the wild yeast settle in the sponge and begin reproducing. A portion of this yeast-rich sponge is used each time you make bread. It is then replenished with more starter for the next time you bake. Rolls made from starter sponges have a sour taste and are usually referred to as sourdough. A common way of getting a starter is from another baker friend or family member, but you can also make your own.
Homemade breads and rolls are a great addition to any family dinner and can be less expensive and better tasting than their store-bought counterparts. While homemade breads do require time to rise, the actual work involved in creating them is not very difficult or time consuming. Dough can be kneaded and then allowed to sit during the rest of the meal preparation before being popped in the oven to fill your kitchen with a delicious aroma just in time for dinner.
Breads are the perfect complement to any meal. Homemade rolls take extra time and effort, but they add a special touch. Choosing a simple recipe is key, and over time, practice makes the perfect bread rolls.
