R is for Rolls

AtoZ R2015

Here’s a tasty post – Rolls! As in baking, as in kitchen fun, as in, ‘We don’t need more carbs in this house!’

But too bad – I like the word Rolls far better than my discarded drafts all about Renew, Reclaim, Restore, and other such philosophical meanderings.



With butter …


So, for you, Dear Reader, I will share the recipe I love the best for hot, fresh, marvelous rolls.

Oh, do bear in mind that you will want to search out  (or make your own) fresh butter, and you might want to find some tasty jam, as well. Marmalade is always a good choice, too.

ROLLS – Now and Later

This recipe can be halved, and can be made in a food processor or with a stand mixer and dough hook.

5 1/2 – 6 1/2 cups unsifted flour

1/2 cup sugar

1 1/2 teaspoons salt

2 packages active dry yeast

1 1/2 cups water

1/2 cup milk

1/3 cup butter

2 eggs at room temperature

In large bowl, thoroughly mix 2 cups flour with sugar, salt, and undissolved yeast.

Combine water, milk and butter in a saucepan, heat over low heat until liquids are very warm (120* – 130*). The butter does not need to melt.

Gradually add to dry ingredients and beat two minutes, scraping bowl occasionally.

Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board, knead until smooth and elastic – about 8 – 10 minutes.

Cover with plastic wrap, then a towel, let rest 20 minutes.

Punch dough down. Shape into desired shapes (round, small loaves, etc.).

Bake Now or Freeze for Later

If baking later, tightly wrap dough in plastic wrap and then foil, being sure to seal well. Freeze until firm before transferring to plastic freezer storage bags. Freeze up to 4 weeks.


Place fresh or frozen dough on parchment lined baking sheets. Cover, let rise in warm place free from drafts, until doubled in bulk – about 1 1/2 hours.

Bake at 350*, for 15 minutes or util golden brown.

Here are some helpful bread making sites:



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