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.

4 comments:

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...

Thanks!