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Welcome Friends!!!

I am a scientist at heart, and my kitchen often looks like a laboratory with all kinds of jars and containers fermenting and brewing on the counters. I love to share my recipes, my herbal remedies and health tips, and I really LOVE to save money! We have a large extended family....two sons, their wives, eleven grandkids (and often a friend or two), my sister, Lanny's brother, and my parents that come over every Tuesday night for dinner...kind of a family reunion, only weekly instead of yearly! That adds up to from 17 to 22 or more people here every week. So I have to cook big, and cook economically!

So here we go! For all my friends and family that have been encouraging me to put all my recipes and ideas in one place like this....if you don't see what you are looking for, and cannot find it by using the "Topics" or the search field below right, just let me know and I will be sure to post it as soon as I can.

Be sure to check out our African Mission Adventure - we traveled to Malawi in August 2014 and you will find photo's and stories about our trip! LanDebLewAfrica.blogspot.com!!!

Lanny and I also have started devotional blogspots that you might enjoy:
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Friday, December 25, 2020

Soft, Buttery Home Made Yeast Rolls...YUM!!!

1-Hour Soft and Buttery Dinner Rolls


Prep Time: 45 minutes Cook Time: 15 minutes Servings: Yield: 15 servings 

Source: gimmesomeoven.com 


INGREDIENTS

1 cup water

2 tablespoons melted butter

1/2 cup milk

2 tablespoons honey

1 tablespoon active-dry yeast*

3 1/2 to 4 cups all-purpose flour

1 teaspoon fine sea salt

extra melted butter, for brushing on top


DIRECTIONS

Prep your oven and baking dish. Heat the oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set aside.

Heat the liquids. In a microwave-safe bowl or measuring cup, stir together the water and melted butter, then add in the milk and honey and stir until combined. Microwave the mixture for 1 minute and give it a stir. Continue microwaving the mixture in 15 second intervals, until it reaches 110°F (it will be warm but not hot to the touch) and the butter is completely melted.

Add yeast. Pour the liquid mixture into the large bowl of a stand mixer. Then sprinkle the yeast evenly on top, give it a quick stir with a fork to combine, and let the yeast activate for 5 minutes until it is foamy.

Add dry ingredients. Add in 3 1/2 cups of flour (not all of the flour) and the salt.

Mix. (See alternate instructions in the notes below for how to knead the dough by hand.) Use the dough-hook to mix in the dry ingredients on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (Only use up to 4 cups of flour total.) Continue mixing on low speed for 4-5 minutes until the dough is smooth. Then form the dough into a ball with your hands and transfer it to a greased bowl.

I use my old Bosch mixer...this baby is at least 15 plus years old and I LOVE it...you should see the new ones!!




Let the dough rise. Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes.

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Form the rolls. Gently punch the dough down and divide into 15 equal-sized pieces. Form each piece into a ball and place the dough balls in the greased baking dish. Cover the dish again with a damp towel or paper towel and let the dough balls rise for an additional 15-20 minutes.


See my note below...this is where I change up the recipe a bit...

Bake. Uncover and bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.

Brush with more butter. Transfer the baking dish to a wire cooling rack and brush the tops of the rolls with melted butter.

Then serve warm and enjoy!

NOTE: Above is the original recipe...I follow it to the part where you cover the formed rolls for the 15-20 minutes rise...at this point I put the rolls in the fridge because I make them real early on the day I want to use them...I usually have too much going on at the last minute to be fooling with all this...Sooooo, I cover them loosely with plastic wrap and refrigerate until 2 hours before baking...take them out and they will continue to rise until they reach room temperature. Bake them for 15 minutes and enjoy. You can actually refrigerate them for up to 48 hours before you need them. I LOVE this recipe and so will you!!


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