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Make-Ahead Ranch Dinner Rolls

November 1, 2017

There are some serious feasts in November and one of the signature side dishes that always needs to be on the table is a really great dinner roll.  This is a four ingredient dough that keeps in the fridge up to five days so you can make the dough and have it ready for baking when you're ready for fresh rolls! There's nothing like a good homemade roll right! 

 

Make-Ahead Ranch Dinner Rolls

 

6 cups Texas Pure Milling Bread Flour

2 ½ cups Water, lukewarm

1 ½ tsp. Salt

2 tsp. Active dry yeast

 

Directions:  In a large 6-quart bowl, combine the flour, water, salt, and yeast. Knead 5-7 minutes until dough is smooth and elastic.  Form into a ball and cover the dough in the mixing bowl. Let the dough rise two hours at room temperature until doubled in size. Punch down dough. Cover and refrigerate the dough for at least two hours, or for up to 5 days. When you’re ready to make rolls, take the dough out of the fridge. Form into 24 rolls. Place on sheet-pan 1 inch apart and mist the top of each roll lightly with oil.

 

Raise about 1 hour, until doubled in size. Preheat oven to 375°F and bake 20-25 minutes until the internal temperature is over 195 F°. Yield 24.

 

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