Friday, January 4, 2008

Yummy Rolls

Tonight I made dinner rolls, by the book. The Better Homes and Gardens New Cook Book that is. ("New" being a relative term, as this book's copyright is from before I was born.)

In any case, on page 70 I found a straight-forward recipe. Here is how I followed it (in the case of substitutions that I made, the original ingredient is shown in parenthesis):

  • 4 to 4 1/2 cups all-purpose flour
  • 1 1/2 teaspoons instant yeast (one package active dry yeast)
  • 1 cup soy milk (milk)
  • 1/3 cup sugar
  • 1/3 cup margarine
  • 2 teaspoons sea salt (1 teaspoon table salt)
  • 2 eggs (1 extra egg for egg wash just before baking)
It is getting late... so I am going to make this short. If any of you do not have access to this cookbook or another with a good recipe for dinner rolls, let me know in the comments and I will revise this post to include the directions for mixing, rising, forming and baking these rolls.

Page 71 showed me how to shape the rolls. I chose the Cloverleaf and Rossette shapes. I was pleased with how they turned out. The rosettes (shown above) were made to freeze. They will be "brown and serve" rolls for another day.


Lewis said...

Oh those look great! I am still trying to master rolls and biscuits. I embarrassingly avoid these two topics when discussing baking :)

Great job!

Mer said...

Thanks! :0)

I used to avoid rolls because all the good recipes had milk in them (which I can't do because of an allergy) - when I substituted water they weren't as soft as I'd like and I was afraid my rolls would turn out tasting like soy if I used soy milk.

But these tasted just like they should. :0)

Brilynn said...

I love the shapes!

Welcome to the Daring Bakers and good luck with this month's challenge!

Mer said...