This is the main dough recipe I use for nearly all of my breads. It takes only an hour to do and is extremely versatile. I use it to make rolls, cinnamon rolls, breadsticks, mini rolls, cheesebreads, etc. There is no better basic recipe to use that I have found.
Quick Rise Rolls
2 c milk
1/4 c butter
6 Tbsp sugar
1 tsp salt
3 cakes rapid-rise yeast
1/2 c warm water
6-8 c flour (amount will vary depending on altitude, type of flour you are using)
Preheat oven to 350. Put milk in microwaveable container and add 1/4 c butter. Microwave for 2 minutes or until scalded, just short of boiling point.(You may need to modify this time for your microwave.) While it is microwaving, mix 1/2 c warm water, 1 Tbsp of the sugar and the yeast together to let rise.
In mixing bowl using dough hooks, whisk 3 eggs and add sugar and salt. (Your milk should have cooled a bit by this time. Test milk to make sure it isn’t boiling, otherwise you will cook the eggs if you add it to the egg mixture.) Add warm milk to eggs and then add yeast. Add flour, one cup at a time until all six have been kneaded and incorporated. Turn onto floured surface and knead until smooth. Place in oiled bowl and let rise til double. Place 1/4 c butter onto cookie/cake pan and set in oven until butter is melted. Punch down dough and shape into rolls, dipping the tops in the melted butter before setting into pan. Let rise again until double. Bake for 10-12 minutes until golden brown on the top and crusty brown on the bottom. Brush butter on the tops of the rolls and serve.
Rustic Cheesy Breadsticks
Once you have the basic dough punched down once, place butter on cookie sheet pan in oven until it has melted. Pull your dough into stick shape and gently twirl it into a loose spiral effect until it is the length of the width of your pan. Place each stick adjacent to each other on the pan. Once they are all laid out, gently sprinkle both shredded cheddar cheese and grated parmesan cheese lightly across the top.
If you have a blended italian seasoning herb mix, sprinkle that as well. It adds to the rustic appearance. If you don’t have a prepared mix, crush a bit of oregano, basil and parsley together and sprinkle that.
Bake at 350 until golden brown. Brush garlic butter on top. And an extra sprinkle of parmesan. (You can never have too much cheese)
Here’s a pic of this variation. I served these last night with chicken cacciatore. I’ve tried to get close enough that you can see the cheese, herb, butter texturing on the breadsticks. Click on the picture for a close-up.