Soft Buttery Crown Rolls

After hearing a few grumblings that it was difficult to comment on my blog, I did a little investigation and fixed the problem. It’s nice to hear feedback, and recently there’s been next to none. Please, oh please, comment. I just need a little encouraging word to know that I am not posting recipes and photos for solamente my own eyes to see.

On a brighter note, today is a big celebration at church. I’m really excited not only for the event itself, but for others to finally get to try some of my baked goods. You see, a couple of weeks ago the bulletin board sported a list of professionals from the church with contact info if you needed specialized services: lawyers, hair stylists, translators, and BAKERS. Sadly, I was not on this list. Obviously they all need good samples to prove my abilities. Perhaps I should also speak to the secretary, but yeah, I know that’s not gonna happen.

Tonight I will be showcasing these crown rolls. The original intention was cloverleaf rolls, but I let them rise before I realized I was supposed to have divided the dough of each roll into 3 little balls before placing them in the muffin tins. Therefore, I took some scissors and cut the tops into crown rolls. These are soft, delicious and buttery. I wanted to increase the health quotient, so I made them using equal parts AP and whole wheat flour. The combo provides a good balance of nutty flavor and soft, tender texture. I love ’em and would really like to hoard a few to keep for breakfast tomorrow.

adapted from this recipe 
Yields 18 rolls
1 pkg. (2 1/4 t.) dry yeast
1/2 c. sourdough starter (optional..just eye the differences needed in milk addition if using)
1/4 c. sugar
1c. warm milk
1/2 c. melted butter
2 beaten eggs
2 c. all-purpose flour
2 c. whole wheat flour
1 t. salt
small amount of melted butter to brush on rolls after baking

Combine yeast, sugar, sourdough starter (if using), and milk in small bowl. Rest 10 minutes. Add melted butter and beaten eggs and mix well.

Combine flours, salt and add liquid ingredients. Cover with a tea towl and allow to rise and double in size for approximately 2 hours. At this point you may shape rolls and refrigerate or freeze until ready to bake. Make sure to cover them well in cellophane.

When ready to bake, shape rolls into golf ball sized rounds and place in greased muffin tins. Using scissors dipped in flour, cut the tops of the rolls nearly to the bottom in an “X” shaped pattern (2 snips). Allow to rise once more (1 hr.) Preheat oven to 375F and bake in the middle of the oven for 15 minutes. Check at 10 minutes to be sure the tops are not browning too quickly. If this is the case, lower the oven rack and continue baking. Remove, brush with melted butter, and enjoy.

* Here’s a link to a Pillsbury tutorial on roll shaping (crescents, pan rolls, crowns, bowknots)