Alright, let’s talk about makin’ them bunny dinner rolls. Don’t you worry none, I’ll make it plain as day, just like I’m tellin’ you over the fence. No fancy words, just good ol’ cookin’ talk.
First off, you gotta get yourself some stuff for the dough. Think flour, yeah, that white powdery stuff. Then you need some yeast, the stuff that makes it all puffy. Get the kind that says “active dry,” that’s what I use. Sugar, gotta have sugar, just a bit, don’t go overboard. And salt, just a pinch, like you’re throwin’ it over your shoulder for good luck. Oh, and some warm water, not too hot, not too cold, just like baby’s bathwater.
- Flour
- Yeast (active dry kind)
- Sugar
- Salt
- Warm Water
Now, you dump that flour in a big bowl, a real big one, ’cause it’s gonna grow. Then you sprinkle in that yeast, like you’re feedin’ chickens. Sugar goes in next, and that pinch of salt. Mix it all up with your hands, get in there and feel it. That’s the best way, let me tell ya.
Then you pour in that warm water, little by little, and keep mixin’ with your hands. It’ll get sticky, real sticky, but that’s alright. You keep mixin’ till it forms a ball, a kinda shaggy ball. That’s when you put it on a floured board and start kneadin’. Kneadin’ is like pushin’ and foldin’, pushin’ and foldin’. You gotta do it for a good while, maybe ten minutes, maybe more. Till it gets smooth and stretchy, like a baby’s bottom. That’s what my mama always said, “knead it like you’re kneadin’ a baby’s bottom”.
Now comes the fat part. You need some butter, or oil, whatever you got. Melt it up and pour it over that dough. Then you knead it in some more, till it’s all mixed up good. This makes the rolls soft, you see. No one wants a hard roll, that’s for sure.
Once it’s all kneaded you gotta let it rise. Put it back in that big bowl, cover it up with a cloth, and stick it in a warm place. Like near the stove, or in the sun, if it’s a sunny day. Let it sit there for an hour, maybe two, till it doubles in size. It’s like magic, I tell ya.
When it’s all big and puffy, you punch it down. Yeah, just punch it right in the middle. Get all that air out. Then you put it back on your floured board and start makin’ the rolls. Now, for bunny rolls, you gotta be a little fancy. You make little balls of dough for the body, and then smaller ones for the head and the tail. Stick ‘em together, pinch ‘em a bit, so they don’t fall apart.
Put them on a baking sheet, cover them up again, and let ‘em rise for another half hour or so. Then you bake ‘em in the oven, till they’re golden brown. Oh, and brush ‘em with some melted butter when they come out. Makes ‘em shiny and taste real good.
And that’s it. Bunny dinner rolls, easy as pie. Your family will love ‘em, I guarantee it. Now, go on and get bakin’. You can do it, I know you can.
And don’t you fret if they ain’t perfect. Mine never are. But they always taste good, and that’s all that matters, right? Just like my old granny used to say, “pretty don’t fill the belly, good food does”. Remember that when you’re bakin’
Now, if your dough is too dry, add a little more water. If it’s too wet, add a little more flour. It’s all about feelin’ it, you know? You gotta get a feel for the dough. And don’t be scared to experiment. Add some herbs, or cheese, or whatever you like. Make it your own.
And one last thing, don’t forget to preheat that there oven. About 375 degrees, that’s what I use. And keep an eye on them rolls while they’re bakin’. You don’t want them to burn. Burnt rolls ain’t no good to nobody.
Now, I think that’s about all there is to it. You got this. Go make some yummy bunny dinner rolls. Your belly will thank ya later.
Tags：dinner rolls, bunny rolls, bread recipe, homemade rolls, baking, easy recipe, dough, yeast rolls, bunny shaped food
Original article by the Author:Aminah,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/best-bunny-dinner-rolls-recipe-step-by-step-guide/
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