Directions: |
Directions:1. Heat milk in a saucepan until it just starts to barely bubble - under a simmer. Remove from heat, pour into a bowl and let cool 5 minutes till warm to the touch.
2. When milk is cooled to warm, add the yeast and stir. Let sit 5 minutes to proof (you should see some action somewhere along the way).
3. In your mixing bowl - mix sugar, butter, eggs, salt and flour. Add the proofed milk mixture and combine until it forms a dough.
4. On a lightly floured surface, knead the dough for about 5 minutes until it is smooth and elastic. Alternatively, you could use your dough hook on your stand mixer, but I don't find it as rewarding as kneading.
5. Place the dough in an oiled bowl, turn to coat, cover with a towel and let rise in a warm place until doubled in size - about an hour.
6. Deflate the dough by gently pushing your fist in the center, and folding the sides over. On a clean floured surface, pat the dough into a rectangle. You could also use a rolling pin. Cut the dough into 12 equal pieces - or more if you want smaller rolls.
7. Shape the pieces of dough into balls by pulling down on the sides and pinching the seal underneath. Grease a 9x13 pan and space the rolls evenly in the pan.
8. IF PREPARING AHEAD: Lay plastic wrap directly on rolls, and refrigerate up to 18 hours.
When ready to proceed, remove the rolls and let come to room temperature - about 90 min. Then go to step 9.
9.Cover the rolls loosely with a towel in a warm place until doubled in size - about an hour.
10. Preheat oven to 375 degrees.
11. Make the egg wash - combine the egg and the water. Brush the rolls with the wash. If you want to add poppy seeds, or sesame seeds, now is the time to do it.
12. Bake 14-16 minutes until golden brown
13. Serve hot with lots of butter!!!
NOTES:
The key is no rapid rise yeast. Check the expiration date on your yeast package. Be sure the milk is very warm but not hot. You don't want to kill the yeast with hot milk. It should be warm to the touch, not hot. If you have an instant read thermometer, it should be between 100 and 110 degrees.
You can add a pinch of sugar to the milk to jump start the wake up. If you don't see activity, then it is most likely your yeast is not merely dead, it is most sincerely dead. |
Personal
Notes: |
Personal
Notes: I discovered how much I love baking with yeast after I took classes in hopes of becoming a chef. While that didn't stick - it gave me a real appreciation for working with yeast. I'm not afraid of it any more - so you shouldn't be either. Its a great Sunday Arts and Crafts project that you get to eat at the end. These come out tender and light, and it just takes time. You're usually home on Sunday anyway, so why not make some rolls? This recipe allows you to start it on Saturday, finish it on Sunday - or just jump over the refrigerated part and do it all on Sunday. I hope you enjoy this recipe as much as I do. But remember at dinnertime - don't forget the rolls!!! Bon Apetit!
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