Improvement on my steakhouse sweet dinner rolls

It is almost the dinner rolls I have wanted to achieve.  I watched this Youtube videos (previous posts) and used the recipe.  I think I am going to check more recipes and learn from them.  The dinner rolls I baked tasted good, sweet and nice outside.  I am missing the texture I want inside.  I want it to be stringy. 

Youtube: Sweet Dinner Rolls part 2

Youtube: Sweet Dinner Rolls Part 1

My sweet buns are good but not what I expected

I was ecstatic when it felt like it was becoming easier to prepare the dough from scratch.  I don't have that feeling that there is something wrong with my dough.  This recipe was from a bakespace.com member and she got it from allrecipes.com.  I followed the ingredients and procedure properly but It did not come out as expected.  These buns are

supposed to be like what you can have from a steakhouse sweet buns/dinner rolls.  Instead, these came out to be buns that I can buy from a Filipino bakery called "pandesal".  I have no complaints about them, just did not expect the outcome.  I should try the Filipino pandesal recipe, it may come out like the sweet, very soft, buttery, American steakhouse dinner rolls. For those who are interested to use the recipe, here it is.

1/2 cup water
1/2 cup milk
1 egg
1/3 cup butter,softened
1/3 cup white sugar
1 tsp salt
3 3/4 cups flour
1 package (.25) active dry yeast
1/4  cup butter softened
Directions:
1Place water and milk in microwave safe bowl and microwave for 1 minute or until liquids reach (110 degrees F/45 degrees C). Pour liquids into mixer bowl; add sugar and still to dissolve. Add in yeast and let set for 10-20 minutes to proof (the mixture will be foamy).

- Attach the bowl to the mixer and mix on low speed adding the salt, butter and egg. Once well mixed add in the flour 1/4 cup at a time. Remove the paddle attachment and attach the dough hook. With the machine; knead the dough for 5-10 minutes or until smooth and elastic.

- Remove the dough from the bowl and shape into desired shape. Cover with a clean towel and let rise in a warm place for an hour. (You can place a bowl of very hot tap water in the bottom of your stove and place the rolls in on the rack above it). Gently brush the tops of the rolls with melted butter.

- Preheat oven to 400 degrees F (200 degrees C) and bake for 10-15 minutes or until golden brown. Upon removing the rolls from the oven brush them with softened butter once again.

I will try to modify the recipe and see what happens and  I will also check other recipes online.

I am moving on. Next week's challenge: Sweet buns

Whew! That was a challenge. I was happy and excited with the outcome.  It maybe a shallow source of happiness but happiness itself is never ever shallow.  At least I got happy and excited momentarily.  Don' t worry, I am going to keep baking pizza.  I still have 3 dough balls and 3 more 2 lb. bag of mozarella cheese in the freezer.  Knowing myself, I do not like the same thing over and over again. So, I will be experimenting on different toppings.  That video that I watched was verry helpful.  Try it yourself.  If I can do it, so you can unless baking is not your type. That's ok. 

I joined a social network online. It's website is http://www.bakespace.com/.  I can get a mentor and it is nice to have one.

A successful pizza crust after the second trial and error.

Oven was pre-heated to 500 deg.F. I was satisfied with the taste and the quality of the crust.  I made a deep dish pizza for my daughter.  She only likes cheese pizza.  The crust was buttery, moist and soft inside and crispy outside.

How to make a pizza dough video

http://pizzatherapy.com/sq.htm

My prepared dough last night was ok. It was crispy but a little bit hard. I knew righ away that something was not right.  The size of the dough did not double. I realized that I used a water of 110-120 deg. F. Warm water, not higher than 105 deg. F is better.  Also, my kneading time was over 10 min. for sure. Onother tip: After kneading, do not proof it inside the refrigerator, leave the dough in a warm place for at least 2 hours until the size doubles. 

Please click the link above. This video looks promising. I followed the techniques tonight and I can tell that It is going to be  a better pizza dough.  This dough (picture above)  in a bowl was the outcome after 10 min. of kneading.  The size should double in approximately 2 hrs.  I put plastic over it and left it in a warm place.for at least 2 hours, then I will refrigerate it overnight.