Cuisine Quest: A roll recipe worth the drive (2024)

This is an archived article that was published on sltrib.com in 2011, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

What I won't do for Tribune readers. Tawni Hanseen recently asked about getting the recipe for the dinner rolls at Brigham City's Idle Isle Café.

These rolls aren't just any plain old rolls, according to Hanseen, but the "best dinner rolls I have ever tasted ... more than worth the drive from Salt Lake City."

Well, I made that 134-mile round trip to see if Hanseen was right. And you know what? Idle Isle's rolls are pretty incredible, especially if you like white, fluffy rolls like I do.

These fireplugs are about 4 inches tall, 3 inches wide and 3 inches deep. They are baked in sets of six, and the tops and bottoms are golden brown. Pulling one apart reveals a soft, pillowy interior with small holes. The shape and smell reminded me of the mini-loaves my classmates and I got to take home from a field trip to the Wonder Bread factory when I was in grade-school. That's a good memory.

Unfortunately, the 90-year-old restaurant won't part with its recipe so I found a recipe that's a pretty good approximation to Idle Isle's rolls.

For over a year, I've been using a honey whole wheat bread recipe from About.com with much success. For the purpose of Hanseen's request, I omitted whole wheat flour from the recipe and still ended up with a great result. I used deep-sided half "hotel" pans (from the restaurant supply store) to give the rolls the room to rise to the height of Idle Isle's rolls. Though not perfect, the rolls were a hit with the family at a recent dinner.

Requests • Doreene Connell is looking for the minestrone soup recipe from Ristorante della Fontana.

Cinegrill's red sauce on its spaghetti and lasagna is a request from M. Yorgason.

Cece Holt is trying to find Lamb's Grill's Coney Island-style clam chowder.

Steve Gardner is seeking the recipe for Greek Shishkabob's red gyro sauce.

Note: If you'd like to try the dinner rolls out for yourself, Idle Isle Café is at 24 S. Main, Brigham City; 435-734-2468.

Send requests to lneilson@sltrib.com or c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101. —

Seriously soft rolls

If desired, to make these rolls healthier, substitute 1 cup whole wheat flour for 1 cup all-purpose flour.

2 packages (5 teaspoons) active dry yeast

11/2 teaspoon salt

1 cup milk

1⁄3 cup orange juice

2⁄3 cup water

1/2 cup honey

1/4 cup (1/2 stick) butter, softened

1 egg

Softened butter, optional

In a large bowl, combine 3 cups all-purpose flour, yeast and salt and mix well.

In a saucepan over low heat, warm the milk, orange juice, water, honey and butter until warm. Add to the flour mixture with the egg and stir. Beat this batter for 3 minutes. Gradually stir in the remaining flour until a firm dough is formed.

Knead the dough on floured work surface until smooth, adding more flour if necessary, 5-8 minutes. Place the dough into a greased bowl, turning to grease the top. Cover and let the dough rise in a warm place until doubled, about 1 hour

Punch down the dough and divide in half. Cover the unused half with the greased bowl.

On a lightly floured work surface, divide the dough evenly into 6 pieces. Roll each piece into a ball and place in a lightly greased deep-sided pan or on a lightly greased baking sheet. Repeat with the remaining dough. Cover and let rise again in a warm place until the dough doubles in bulk, 30-40 minutes.

Heat the oven to 375 degrees.

Bake until the rolls are golden brown, 35-40 minutes. Transfer the rolls to wire racks and let cool. Brush the tops of the rolls with butter for rolls with softer crusts, if desired.

Makes • 12 rolls

Source • Adapted from Linda Larsen, About.com

Cuisine Quest: A roll recipe worth the drive (2024)
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