Knead, bake, eat
LONDON - I love bread. So much. I’m always filling up on bread at restaurants leaving me unable to eat my main course. Fresh bread and quality butter spread thick and then smothered in raspberry jam…that makes me so happy.
Last week my roommate baked home made bread roles. And of course she shared them with me. I watched her make it and it is a bit of a sticky recipe, and does take up a bit of time, but, she soldiered on and finished the job. We waited eagerly for them to be ready and then finally tucked in. The nice thing about these rolls was that they were better the next day and they also didn’t dry out quickly. You should give it a go or get your friend to. Here’s the recipe:
White bread roles
Mix together and let stand 10 minutes.
- 2 cups lukewarm water
- 1/8 cup dry yeast
- 1/4 cup sugar
- 2 cups of milk and cool to lukewarm. Add this to the yeast.
- 4 1/2 cups of white flour and mix for 5 minutes.
Then add and mix
- 1/8 cup of salt
- 1/4 cup butter/shortening
- Add 3 1/2 more cups of white flour and mix for 15 minutes.
Place dough in a large plastic bowl and cover with a damp cloth. Let rise until double in size. Punch down and divide into equal portions. Allow to rest 10 minutes.
Knead the dough (you may need to add some flour to stop it sticking to your fingers) and pound it flat then use a rolling pin to decrease the air bubbles and form into rolls. Place on a greased cookie sheet and grease the top of the rolls. Allow dough to rise again in pans. Place rolls into preheated 375 degrees oven for 10 minutes–then turn down to 325 degrees and bake an additional 30 minutes. Remove from cookie sheets and cool.