redderthebetter said:
Waldo, as always your wines look terrific. I tried my hand at nice light dinner rolls a week before Turkey day and was gladI did. They turned out a bit on the heavy side. They were tasty, but could have blocked a bowel if you ate more than one.
For T-day we bought roills at the local bakery.
Could you share your roll recipe? If it won't get you in any trouble for sharing family secrets.
OK redder..here it is..TOP SECRET now so don't let anyone else see this.
Preheat oven to 400 degrees
2 pkg. Fleishman bread yeast...do not use fast rise..use the regular
1/3 cup hot water ( around 90-100 degrees)
3 tbsp. sugar
1 tbsp. salt
3 tbsp butter (melted)
2cups milk ( scaldedthen cooled to around 120 degrees
8 cups (approx) unbleached flour
Dissolve the2 packets, of yeast in 1/3 cup of warm water. Stir in two cups of milk that has been scalded, then cooled. Add three tablespoons of sugar, three tablespoons of oil, and one tablespoon of salt. Add half of the flour . In this case, I add four cups, with aboutfour remaining. Beat this mixture until it becomes smooth.(You can use a mixer here but I just do it by hand.) Mix in enough moreflour to make the dough easy to handle. It should not stick to your fingers. Turn the dough out onto a floured surface and knead until it becomes smooth and elastic, about ten minutes. Add more flour as needed. I just grab a handful or so out of the sack and sprinkle it on . You can't overknead but you can under do it. If you get interrupted, the dough can wait for aroundfifteen minutes, so when you come back, just pick up where you left off. The final kneeding I do by forming the dough into a ball. Place this smooth ball into a greased bowl,rotating it so it is completely covered with the oil. Cover, and let it rise in a warm and un drafty place for about an hour. You can tell if the dough is ready if it remains indented after you poke it gently with your finger. Kinda like the ole pillsbury dough boy. He wasnt done
Now you want to punch it down. Be pissed off at it...wanna hurt it...That's right, give itsome good punches and deflate it. Then, divide it into two halves. Roll each half into a rectangle, so that air bubbles pop. Bake an air bubble in the dough and you get holes in your bread! Roll the rectangle of dough into a cylinder. I then pinch off a ball about half the size I want my rolls to be and knead it back into a ball and place it in a well greased ( with butter) whatever receptacle ( I use a cookie sheet myself) you are going to bake the rolls in. Cover again and let rise about another hour then shove them babies into that hoy oven and let em cook until golden brown. Remove from oven and butter the tops. I just take a stick of butter and coat them well. Grab a couple, butter them on the inside too and slop them through some honey while the others are cooling
You can use this same recipe for making loaves too !!!
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