So as if the weather knew that yesterday was labor day; the unofficial end of the summer season; the atmospheric conditions here in my neck of the woods have turned decidedly fall like. I however am still convinced that we in Southern California will enjoy our annual indian summer 80+ degree heat into October despite the nippy temps this 7th day of September. That being said, I thought todays recipe for the lightest most delicious rolls ever would be the ideal companion to dinner on what I have convinced myself to be the SINGLE gray day of fall.
Now If you’re not in the mood for rolls or craving carbs like a ravenous beast; this post may appear a bit banal. Don’t let their modest appearance fool you though these babies are shear heaven fresh out of the oven smeared with a pat of butter. They are soo good in fact that they could easily steal the spotlight from the steak dinner that you are now considering pairing these with.
If you have never made bread before never fear it’s really not that complicated it just takes a little time and patience. That said, bread recipes are the ones that I tweak the least. The only thing that I ever really change is the amount of flour used adding in more when the dough is too sticky to work with. For this recipe I had no changes to make, and I imagine that you’ll enjoy similar success if you follow it to the letter in your kitchen.
On a final note the location and time in which you allow bread to rise is of utmost importance. If you put your bread in a drafty area; the little yeast will shiver and not work as hard leading to a dense poorly risen loaf. On the other hand allowing yeast to work for too long stretches the gluten strands beyond their elastic ideal and can also result in a leaden loaf. To avoid both of these lethal happenings, first chose a fairly warm draft free location to rise your bread. I typically place mine on top of my refrigerator loosely covered in saran wrap; the subtle heat provided by the refrigerator is yeasts preferred temp for running around and creating gas. Second, set a timer for the length of rising time that your recipe calls for. Once the timer goes off check your bread to see if it has risen appropriately. First it should look about twice as big as the last time you saw it. If the dough it still small let it rise for another 30 min. and check again. Once you have decided your dough has reached its ideal size gently make an indent into its surface. If the mark you made with your finger is still there it has risen enough and you’re ready to bake.
Now that you are well versed in the nuances of bread baking get those yeast working! Dreary weather or not these rolls are unbelievable.
Rolls ready to go into the oven
- Unbelievable Rollsfrom allrecipes.com by Shirelie
- 3/4 cup milk
- 3/4 cup water
- 1/2 cup white sugar
- 1 teaspoon salt
- 2 eggs
- 5 teaspoons active dry yeast
- 5 cups all-purpose flour
- 1/2 cup margarine, melted
In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.