Week 7: Transfer to other types of rolls

I got some more practice this week making some rolls, but forgot to take pictures! :( The more I practice, the easier this is getting though, and I am really encouraged! The rolls I made this week were kind of a trial run for Thanksgiving, because I am in charge of rolls for the big day! My mom has made these rolls dozens of times, and the recipe is from her friend Kristy.

I felt very confident as I went through the process this time, because I knew what to expect from the yeast, and I knew what the dough should look and feel like. I was patient waiting for the yeast to double, and patient waiting for the dough to rise. I thought a lot about transfer as I was preparing the dough. Transfer is "defined as the ability to extend what has been learned in one context to new contexts" (HPL pg. 51).

It was amazing how much of the knowledge I gained baking the cinnamon rolls transferred to the rolls this week. A lot of the methods were the same, but the shaping was very different. This was definitely an example of near transfer, because the tasks were so similar. I hope to be able to transfer what I have learned to make some of my grandpa's wheat bread in the coming weeks.

Here is the recipe I used. Also, I let my rolls rise after shaping and baked them right away, but I LOVE the idea of freezing them like the recipe says, and then defrosting, raising, and baking when you are ready for them.

Make Ahead Butterhorn Rolls

1 Tbsp. active dry yeast
1/4 c. warm water
1/2 c. butter or margarine
3/4 c. milk
1/2 c. sugar
3 eggs, beaten
3/4 tsp. salt
4 - 4 1/2 c. flour
1/2 c. melted butter

Combine yeast and warm water; allow to stand for 5-10 minutes until it foams, then stir. Melt butter in pan. Add milk immediately and remove from heat (or melt butter and warm milk in microwave). Blend in sugar, eggs, salt, and dissolved yeast. Stir in enough flour to make soft dough. Cover and allow to rise until double (1-2 hours).

Turn dough (which is very soft and should remain so) onto floured board. Knead slightly to handle. Divide in half. Roll each half into a circle 12 to 14 inches in diameter. Spread circle with softened or melted butter. Cut like a pizza into 16 pieces (pizza cutter works great for this). Roll each piece loosely from large end to pointed tip. Repeat with second half of dough.

Place, pointed tip down close together on a buttered baking sheet. Cover with plastic wrap and immediately place baking sheet in freezer for atleast 2 hours or until rolls are firmly frozen. remove from tray and pack in heavy plastic bag, seal, and return to freezer (I skipped this freezing step).

Three to four hours before time to bake, remove desired amount of rolls from the freezer and place on buttered baking sheet. Cover lightly with clean towel and allow to rise at room temperature until double.Bake at 375 degrees fro 12-15 minutes or until lightly browned. Makes 32 rolls.