My dear friend Taylor bought me a wonderful little cook book when I was a sophomore in college. It is the Better Homes and Gardens New Cook Book. The more that I use it the more I like it. The best part, besides the wide range of recipes entailed, the book is not bound but it is in a binder type book. This is so nice because I can take one page out and use it, then put it back when I am done.
I have a long and detailed history with bread making. Bread making and I, we have gone though phases when we were hot and heavy. I was making bread a few time a week using my grandma’s sour dough starter. We have since cooled our relationship to a casual friendship, I am still good at making bread but I do it maybe once a month. I have made a “butter horn”bread type of recipe before but it was more involved than this recipe and I am very happy with the result of these.
- 1 cup whole milk
- 6 tablespoons butter (room temperature)
- 1 package active dry yeast
- 1/4 cup warm water (105 degrees F to 115 degrees F)
- 2 eggs, lightly beaten
- 3 tablespoons sugar
- 4 cups all-purpose flour (not unbleached)
- 1 tablespoon kosher salt
2.Cover the surface of the dough with lightly oiled plastic wrap. Cover the top of the bowl with a second piece of plastic wrap. Let rise until doubled (1 to 2 hours).*
3.Lightly butter 24 muffin cups. Gently press the dough to deflate. With lightly buttered hands pinch off generous 1-inch pieces of dough. Fold the dough over, turning and tucking the edges to form a ball. Pinch the seam together to seal. Dip in melted butter and arrange three dough balls in each muffin cup. Let rise until fully doubled (about 1 hour).
4.Heat oven to 400 degrees F. Bake rolls for 20 to 25 minutes or until well-browned. If needed, to prevent overbrowning, cover rolls with foil during last few minutes of baking. Remove from oven. Brush with softened butter. Return to oven for 1 to 2 minutes.
5.Remove rolls immediately from cups to a wire cooling rack. Let cool about 5 minutes before serving. Makes 24 dinner rolls.
I took a less work intensive method in making my rolls. I used my bread machine do to the kneading and initial rise. I rolled out my dough and formed the rosettes using the method described in the cook book. I did find a good tutorial at Redhead Recipes blog though here is the link.
For some reason, I only want to make bread on a cold day and in the old house that I live in, there is not a warm snuggly spot to rise dough. I am terrible at using the oven to rise my rolls, I always end up with half cooked little steamed dumplings so I engineered a little hot box for my rolls in my hall way above my floor heater. I put the pan on a chair above the floor heater after turning the heater on and up to 80. I aimed the humidifier on the rolls so there was a nice and warm, moist place for my yeasts to get happy.
My little engineered yeast incubator worked great. I ended up with some beautiful rolls and a very happy husband. I had to make a second batch the next day because we ate so many of them.