I apologize for my unintended hiatus from this blog, sometimes it's a little hard to think about the fun and simple things in life when there are challenges in the drama that is life. But I realized that I shouldn't let those things stop me from what I love, and besides it's a great stress reliever as well!
So here I am back, and I'm sharing an AWESOME roll recipe. Rolls and I, we go way back. I've always loved them, and have been making them since I was about 10 years old...actually I might have made a batch sooner then that for the county fair back in the day!
Take note that this recipe requires 4-5 initial hours of raising time, then another 1 1/2 OR overnight in the fridge. As the author, Beth Hensperger, says "The results are worth the time."
So here we go...
2 cups flour, 1/2 cup nonfat dry milk powder, 1 Tablespoon (or 1 envelope) of active dry yeast, 2 Tablespoons Sugar, 2 teaspoons Salt. Then add 1 1/2 cups hot water (but not to hot, otherwise you will kill the yeast), along with 1 egg (that has been out of the fridge for 30 minutes or more to be at room temp). Beat hard for two minutes.
OR 450 if you have a baking stone on the lowest rack. Let the rolls rest for 30 minutes, then take a serrated knife and slash each roll quickly no more then 1/4 an inch deep.
If you have the baking stone place the pan directly on it, then immediately turn down to 400 F. and bake 15 minutes. If you don't, you would just bake at 400 F for 15 minutes.
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