There’s a certain comfort that comes from baking yeast breads on a cold winter’s day.
This recipe had been on my mind for a while and today seemed to be the perfect day for baking. If you’ve yet to be convinced that food brings back great memories I still have some work to do.
I haven’t baked these rolls for at least twenty years and the last time I used this recipe my children were still in grade school. My kids were not big eaters especially during school lunch so I began baking these small rolls to pack in their lunches. These were the perfect size for their small appetites.
I actually amazed myself today when I quickly remembered which recipe I used and exactly where to locate it.
That brought me to another memory.
Many years ago one of my co-workers allowed me to photocopy an entire sizable cook book that belonged to her since I was unable to locate one for purchase.
This may not seem like such a great memory but you should know that Lena and I didn’t see eye to eye on many things. The discovery of our interest in and love of cooking kindled a warm friendship and seemed to make our differences fade into the background. A few years later I was able to help her through a very difficult time in her life.
I don’t remember the title of this book since I didn’t think to photocopy the cover but it’s a great collection of recipes and valuable baking tips.
By coincidence, the huge stack of photocopied recipes fills a four inch black binder that originally held the company's manual for which we worked. The binder is personalized with the company logo and my name on the corner.
How can I not remember those years every time I reach for that binder?
Favourite Yeast Rolls
1½ cups milk
½ cup butter
¼ cup sugar
2 teaspoon salt
2 envelopes active dry yeast
½ cup very warm water
7 to 8 cups sifted all purpose flour
- Heat milk with butter in a small saucepan until butter melts and cool to lukewarm.
- In a large bowl add very warm water, 1 teaspoon sugar and yeast. Let stand until bubbly, about 10 minutes.
- Stir in the cooled milk mixture and beat in eggs.
- Beat in about 1 1/2 cups of the flour then stir in enough of the remaining flour to make a soft dough.
- Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, adding only enough of the flour to keep the dough from sticking.
- Place dough in a greased large bowl, turn dough to bring the greased side up.
- Cover bowl with a clean tea towel and let rise in a warm place away from drafts, 1 ½ hours or until double in bulk.
- Punch dough down and divide into quarters keeping dough covered with an inverted bowl until ready to shape.
- Divide each quarter piece of dough into 12 equal pieces and shape each piece into about a 6 inch rope.
- Tie each rope into a knot and tuck ends under the roll.
- Place on greased baking pans, cover with clean tea towel and let rise again in a warm place about 45 minutes or until doubled in bulk.
- Bake in a moderate oven (375 degrees F.) for 20 minutes or until golden.
- Cool on wire racks and brush tops lightly with butter if you wish.
- Makes about 48 rolls.
Notes, Tips and Suggestions
- I found both rising times given were too long. Check first rising after 1 hour and second rising after ½ hour. If dough has doubled in bulk proceed with next step.
- If you buy yeast in bulk or are considering doing so 1 tablespoon of yeast equals 1 prepackaged envelope.
- Rolls are delicious for breakfast with a little butter and jam.
- These freeze very well