Quincy's Yeast Rolls

Submitted by BizIntelligenceMonk

"I've finally tried this recipe and tweaked it enough to get it reasonably close. These are the closest I've seen to my favorite rolls in places like Quincy's, Grandy's, etc. It's a nice soft squishy yeast roll, perfect with any meal. To clarify the directions since one reviewer mentioned that they had a problem with their first batch: Make sure that your machine's dough cycle includes the rising time! I thought everyone's did, but apparently not. (My own personal machine mixes up the ingredients and then there's a total rise time of a little over an hour (closer to 1.5 hours). So, if you think your ABM just mixes things up but doesn't allow for rising time, add a 2 hour (approx) rise time between steps 1 and 2. If your machine's dough cycle DOES have a built in rising time, then you're all set, and you can follow the instructions exactly, no need for extra rising time. "

 

• Ready In: 2hrs 20mins
• Ingredients: 7
• Serves: 12

ingredients

• 1 cup water
• 2 tablespoons melted butter
• 1 egg
• 3 1⁄2 cups bread flour
• 1⁄4 cup sugar
• 1 teaspoon salt
• 3 teaspoons yeast

directions

1. Place all ingredients in above order in bread machine.
2. After dough cycle completes, remove and shape as rolls, placing them in a pan lined with parchment paper.
3. Let rise for 30 minutes.
4. Brush tops with butter prior to baking (I use about 2 tbl spoon melted margarine).
5. Bake 20 to 25 minutes at 350 degrees until golden brown, on the highest rack possible in your oven.
6. Brush the tops with honey butter to give it a slightly sweet taste, as soon as you get them out of the oven. Now eat, and enjoy!

Reviews

[mianbao]

Very light and fluffy rolls! I doubled the recipe and made the dough by hand. I did halve the sugar and didn't brush them with honey butter because I wanted to use them as sandwich buns, rather than dinner rolls. I used bread flour, and needed about 1 cup less for the double batch. Having just finished a sandwich made with one of them, I can tell you I'm very happy with the recipe. I did notice that the amount of salt called for is a bit less than usual in bread recipes. I think that those people who complained that there was no flavor would be happy if they doubled the salt. I'm quite pleased with the present amount, though. Thank you very much for sharing this recipe with us. Oh, the double recipe yielded 17 60-gram rolls.

 

[ransomedbyfire]

I am fairly new to bread making. I've tried this recipe a few times with varying degrees of success. But I'm pretty sure that has more to do with me getting the hang of bread making than the recipe itself. Tonight, I mixed everything except for the flour and, instead of measuring the flour, just added enough to form a decently non-sticky dough. Then, I kneaded the dough with just enough flour to not stick to my work surface, just long enough to not be too sticky. Since I used rapid rise yeast, I let the dough rest, covered, for ten minutes. Then, I shaped the dough into balls and let them rise in a greased cake pan, covered with a damp hand towel, for about 30 minutes. I brushed the tops of the dough with melted margarine and baked them at 350 degrees to an internal temperature of 195 degrees (about 15 minutes). The only thing that could've stopped me from thinking these were really Quincy's type rolls was that they were very pale. But they tasted great! Thank you!

 

[CoraGregory]

This was good! I wish I had honey butter for the roll. I did use more sugar - 1/2 cup total. It was sweet! If you put bread crumbs on the top, it is very similiar to Pan De Sal-Filipino bread! :) I'm giving this 4 stars, because every bread recipe should recommend to proof your yeast before starting, that way you are sure for success!

 

[SuzieQSooner]

I really LOVE this recipe...it's my "go to" recipe when I want really good, fail-proof dinner rolls. My whole family LOVES them!!

 

[phoenix ..]

I actually augmented this recipe with an extra 2 TB butter, 1 TB granulated garlic and 1 TB reconstituted dried onion to turn this into sandwich buns. Amazing! (Obviously I skipped the honey butter and instead used an eggwash before baking)Love this recipe. Have made it a few times, now.