The Memory of Bread

I am not likely an aberration, but I love bread right from the oven. I love the smell of it baking. I love the feel of warm bread in my hand. I love eating it with loads of melting butter, homemade jam or honey. I love to dip it in my soup. I love to use it to sop up gravy. I LOVE ME SOME BREAD!

So as part of my project of going through my mother’s recipe box, I decided to make a recipe for Yeasty Rolls by Rosie, my favorite aunt! As with a lot of the recipes in the box, the final outcome seemed obvious from the title, but then in reading through it, it also mentioned baking it as a coffee cake. I was worried that it would end up very sweet. I feel like it is fortunate that I have made rolls before, as I may have been lost if this had been a new technique to me, as it left out a lot of details. Also it used things that I just don’t keep around, like powdered milk. I did a little research, made a substitution and all was well.

Fortunately, or maybe not since I am supposed to be counting my calories, they turned out just like I like them. They were so tasty and easy to eat. It also made at least 2 dozen, which allowed me to put half in the freezer for another meal 🙂 I believe this is the recipe that my mom used for most holidays, as it was like eating my childhood.

Yeasty Rolls (edited by me for completeness)

1 ½ c. warm milk (about 110 degrees)
1 package dry yeast
ÂĽ c. sugar
2 ¼ tsp. salt
4 T. canola oil
1 egg – beaten
4 c. flour – sifted
1 stick of butter – melted
Kosher salt

Warm milk in microwave for about 45 seconds. Check with a thermometer if available – looking for about 110 degrees. Add sugar and yeast to milk to your mixer bowl and whisk to mix. Let stand for 30 minutes until slightly foamy. Add salt, oil, beaten egg and half the flour. Mix with the dough hook of your mixer until fully incorporated. Add the remaining flour and mix to fully combine. Knead with the dough hook for another 5 minutes until elastic. (The dough was pretty sticky at this stage) Add to a well oiled bowl, cover loosely and let stand for 2 hours. Grease a 9X12 pan liberally with oil. Punch the dough down and form into rolls (should make 24).* I recommend using flour on your hands and board for this stage. Cover the rolls and allow to rise for 45 minutes.

Preheat the oven to 400 degrees. Brush the rolls with melted butter and sprinkle with a bit of Kosher salt. Bake for 15-20 minutes, or until the tops are golden brown. Serve warm – enjoy!

*Recipe says here that it will also make 1 large coffee cake, but doesn’t list pan or cooking time.

Yeasty Rolls

Yeasty Rolls

Advertisements

4 thoughts on “The Memory of Bread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s