snowflake rolls or bread
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  1. #1

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    Default snowflake rolls or bread

    They sell these (the rolls) here at the supermarket and they are so good!



    I would like to make them at home to save $ and have a better handle on what goes into them

    I would use a bread machine to make the dough but any type of recipe machine or not would be wonderful-I did a few searches on the net and came up with nothing.

    thanks!
    sammi

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    Registered User elphaba's Avatar
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    Hi Sammi,

    This recipe is from King Arthur Flour. I have not tried it but I think that this is what you are looking for. The recipe says that sprinkling lightly with flour is optional but I'm assuming that's what gives it the traditional "snowflake" appearance. Good luck!
    Tamara

    Soft Dinner Rolls

    3 cups unbleached all-purpose flour
    1/4 cup potato starch
    1/2 cup yellow cornmeal, preferably whole-grain
    3 tbsp sugar
    1 3/4 tsp salt
    3 tbsp butter or margarine; melted or softened
    1 1/4 cups milk**
    1 tbsp instant yeast

    Manual/Mixer Method:
    In a large bowl, mix together the flour, potato starch, cornmeal, sugar and salt. Add the butter or margarine, milk and yeast; stir till the mixture comes together. Transfer the dough to a lightly greased work surface, and knead it for 8 to 10 minutes, or until it's smooth. Or, knead it in the bowl of your electric mixer, equipped with the dough hook, for 5 to 8 minutes. Place the dough in a clean, lightly greased bowl, cover the bowl, and let the dough rise for 1 hour, or until it's about doubled in bulk. Gently transfer the dough to a lightly greased work surface.

    Bread Machine Method:
    Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. When the machine has completed its cycle, gently transfer the dough to a lightly greased work surface.

    Shaping:
    Divide the dough into 16 pieces, and shape each piece into a ball. Place the balls in a 9 x 13-inch or 12-inch round pan, leaving a little space between them. Cover the pan with lightly greased plastic wrap, and allow the rolls to rise for about 1 hour, 15 minutes, or until they're puffy and touching each other.

    Brush the rolls lightly with butter or margarine, and sprinkle them very lightly with flour, if you'd like. (This step isn't critical, but will give you the typical flour-dusted "snowflake" roll.)

    Bake the rolls in a preheated 350F oven for 30 minutes, or until they're nicely browned. Remove them from the oven, and allow them to cool on a wire rack. Yield: 16 rolls

    Notes:
    *The potato starch, while not strictly necessary, gives the rolls a nice softness and helps them stay fresh longer. If you don't have potato starch, substitute 1/3 cup dried potato flakes; or leave it out entirely

    **You may find you need to use less milk during the summer, when your flour has absorbed extra moisture. The dough texture you're after is soft and slightly tacky, but supple and smooth -- like any good dough, really.

    "In Maine, there are basically two kinds of bread to have with your meal: biscuits, or rolls, which refer to these soft (some would say squishy, but we like to think of ourselves as a bit more refined than that here at King Arthur), pull-apart rolls. These rolls typically appear at potlucks, Grange suppers, or Legion dinners in large rectangles, reflecting the pans they were baked in. Each diner is welcome to pull off his own roll, thus allowing those who like extra crust to go for rolls on the outside edge, while those who savor squishy (whoops!) can select from the middle.

    As you might expect from a traditional Maine roll, these feature no exotic ingredients or outlandish preparation techniques; like the state itself, they're straightforward as all get-out. But, just as you'll find the best plain boiled lobster in Maine, the best Grapenut pudding, and the best fish chowder, so you'll find the A number one, top-dog squishy (OK, we admit it) white roll. Ideal for dunking in chowder, pushing American chop suey onto your fork, or sopping up the last of the gravy, these all-purpose rolls will become a favorite of the kids, and even the adults (if you're secure enough to admit you really do like squishy white rolls).

    While it's not at all traditional, and might be considered heretical north of the (New Hampshire) border, we've added some cornmeal to the recipe to produce a roll that is more golden than white. Our taste-testers here at King Arthur had a variety of responses to the cornmeal. One said she could smell it ("This smells like a corn muffin"), though no one else could; one said she could see it (in the color of the rolls; we all could); and one said she could feel it in the texture of the crust, which is pleasingly semi-crunchy. For an authentic Maine treat, serve the rolls, hot, with a big smear of margarine (the usual spread at potlucks) or butter (usually only served at home). And remember, these rolls are easily prepared in the morning and served hot at lunch -- which is why we call them dinner rolls, because in Maine, lunch is called dinner and dinner is called supper. (Remember that, if a Mainer invites you to dinner; if you show up at 6 p.m., you're six hours late!)"
    Courtesy King Arthur Website

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