Recipe for Bill E. Bob's Yeast Rolls
This recipe has evolved over the last 35 years. My wife Bari substituted vegetable oil for the lard in Paul Prudhomme's original recipe and adapted it for the food processor. I decided to use honey rather than sugar and started weighing things out, so it kind of became mine.
Enjoy!
P.S. Preparing this recipe inspired me to write, "How I Became a Bread Freak." Enjoy that too!
Makes 2 dozen rolls
Ingredients
3 cups (360g) bread flour and 4 cups (480g) all-purpose flour [Note: Can use 7 cups (840g) all-purpose flour]
3 packages (21g) Fleischmann's Rapid Rise Yeast
2 teaspoons (12g) salt
7 tablespoons sugar (Better: 145g Honey!!!)
2-1/4 cups hot water (120-130º F)
1/4 cup vegetable oil
Melted butter as needed
1 gallon-sized plastic Ziploc (or equivalent) bag
Recipe
Pour about 1/2 teaspoon of vegetable oil into Ziploc bag, or enough oil to coat the bag completely with oil. (You can use shortening for this instead. Dough will rise in this bag so you want it thoroughly oiled.)
In the work bowl of your food processor, put in the first three ingredients, then process with metal blade until blended (Note: I keep yeast and salt separated by layering: flour, yeast, more flour, then salt, then blend it all together)
Add honey to the top of the flour by creating a trench to keep honey away from side of the bowl and the top of the blade handle (Note: If using sugar, just blend with the first four ingredients)
While food processor is running, pour in water and oil simultaneously.
Process until thoroughly kneaded (Note: Kneading time varies by food processor. Mine takes about 1 minute)
Using oiled hands (so dough won't stick), remove dough from food processor and place into Ziploc bag. Remove air by pressing air out and close bag. Place bag in a large bowl, cover with a cloth (dish towl is perfect) and set in a warm draft-free place to rise for 30-45 minutes. Dough should be doubled in size.
While dough rises, thoroughly grease a 13 X 9 inch baking pan so rolls don't stick.
Unzip bag and punch dough one time. Pull off enough dough to make 1-1/2 inch balls. Roll dough into smooth balls with oiled hands. Place in a greased 13 X 9 inch baking pan with rolls touching each other and sides of the pan. Cover and let rise in a warm draft-free place until doubled in size, about 30 minutes. (😎Pro Tip: Weigh the dough balls for consistency. I shoot for about 64g each)
Bake at 325ºF for about 25 minutes or until lightly browned, rotating after 15 minutes to promote even browning. (Note: Ovens vary widely, so check for browning. Baking time can be reduced and even browning increased by using convection setting.)
Remove rolls from oven and brush tops with melted butter.
Return to oven and bake until done, about 10 to 15 minutes.
Remove rolls from oven and turn out onto a rack. Immediately turn right side up.
Enjoy!
Other Notes
Recipe can be halved, yielding about 12 rolls in a 9-inch circular baking pan.
Whole wheat flour can be used by blending with all-purpose and bread flours. Try 240g, 360g, and 240g respectively.
Salt can be reduced to 1 teaspoon. It's a matter of taste.
I using Pam or Baker's Joy baking spray with flour to grease the baking pan. Don't forget to hold your breath to avoid inhaling the spray!
Baking bread is like chemistry, so I weigh all the dry ingredients and the honey to have a good outcome each time. More consistency, less variability.