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)
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.
3 comments:
Oh those look great! I am still trying to master rolls and biscuits. I embarrassingly avoid these two topics when discussing baking :)
Great job!
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)
I love the shapes!
Welcome to the Daring Bakers and good luck with this month's challenge!
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