rolls. bread rolls.

Being Dutch, German, French, Scottish, Swedish, and Irish… I absolutely love a good bread roll. The only problem is good bread is oftentimes very expensive, even bought locally. Even cheese to go with the bread (I grew up eating gouda and bread together with apples) can be costly. I enjoy something so simple as bread, because bread (or at least something like it in starchiness) is in essentially every culture. It is so important to society.

My mom used to love to make French bread at home, and I remember how special that was. To sit with the family and watch a movie while eating homemade warm bread with a bowl of olive oil, garlic powder, and pepper. But as life went on, mom stopped making it. One day mom fell and hit her head really hard, and after a solid year and a half of recovery and surgery, she was able to walk fairly well again. She was able to bake cookies, walk around outside, and plant her new plants my husband and I bought her. I was happy and smiled when she called me one day and told me she was making bread again.

Bread is a memory. Bread is a triumph. Bread is delicious. Why buy it all the time? Why not experience making bread?

bread-rolls

photo by: thehipkitchen.wordpress.com

Source: Soft and Fluffy One Hour Rolls
Recipe by: ^, with my alterations in cooking instructions

My friends say: “Wow. These are so good.” “Oh yeah.” “I had three already.”
I find this goes with: any dinner item, butter, 
Serving size: 5-10
Can be: with dinner, appetizer, snack

(The below-mentioned list of items, if exactly what I used in both item and measurement, will just be noted by name. You can find the measurements for that ingredient in the above link. But if anything is altered, I will note it below before the ingredient:)

warm water
yeast
sugar
butter
salt
flour
butter
sea salt

  1. Place the yeast, sugar, and the warm water in a mixing bowl and let stand for five minutes, or until you see little bubbles foaming on the surface.
  2. Put in butter, salt, and just 3 of the suggested 4 cups of flour. While mixing, periodically add more flour, but only 1/4 cup or so at a time. You want to see the bread dough just slightly sticking to the sides of the mixing bowl. You can kind of test it out by scooping the dough with a fork and seeing how sticky it is, or using your hands to try and lift it out of the bowl. Be careful, too much flour will cause the rolls to be too dense, which I’ve had happen twice.
  3. Once ready, knead the dough slightly, then cover with a hand towel and let rise for about 20 minutes.
  4. Line a pan with parchment paper. Grab a spoonful or 2 of dough in your hands, roll it into a ball, and space as evenly as possible in the pan. Use a spoon to scoop the melted butter and drizzle (almost a spoonful) over each one. If desired, you can sprinkle them with sea salt. I wouldn’t use just table salt for these.
  5. Let the dough rise for an additional 15-20 minutes, meanwhile preheating the oven to 400 degrees F.
  6. Bake about 10 minutes, or until golden brown on the bottom. You can check this by simply (and carefully) removing the hot pan with a potholder, and, using a fork, spoon, or another kitchen utensil, gently lift the rolls to check if they are golden brown. Sometimes it seems they are not done, but if the rolls are brown on the bottom, chances are they are done and to just remove them from the oven. However, if the top part really is super dough-y still, I would simply reduce the heat and leave them in the oven, checking on them every few minutes.
  7. Once done, carefully remove from oven; once ready to handle, place immediately onto a plate to cool.

 

-m.

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