Dinner Rolls/Rich Bread

Wow has it really been that long since I’ve posted? Sorry I was abducted by a pack of wild pygmy children while exploring the jungles of Malaysia. Luckily I fashioned wings out of some extra thick bread dough and was able to make good my escape! I thought in celebration I would use this post to extol the virtues of the dinner roll/bread dough that saved me. They are one of the many dishes for which my mother is known and are nothing less than magical.

1 Tbsp dry yeast
1/4 cup warm water
1/2 cup melted butter
1 1/2 cups warm milk 37 C (100 F)
2 large eggs
1/2 cup sugar
1 tsp salt
6 cups or so of flour

Pour the warm water in a large bowl and dissolve the yeast in the water. It will start to bubble a little bit. Then, slowly add the butter, warm milk, two large eggs, salt and sugar.

Now slowly add the flour a cup at a time. It may only take 5 cups, you won’t know until you try it. It varies from location to location based on humidity, the alignment of the planets, and whether or not you’ve read the Da Vinci code. I added 3 cups whole wheat and three cups white flour to this particular batch.

Mix well until you have a soft squishy dough. You have to be careful that it is not over-floured. Knead it for a few minutes until the dough is just a tiny bit sticky but holds its form.

Then put it in a bowl cover and set in a warm place to rise for about 1 and 1/2 hours.

Once your dough is nice and poofy and has about doubled in size, (most things don’t double in size when you leave them alone for 2 hours…) you can make it into rolls or braided bread.

Here Marissa shows you how to roll one of the three braids.

Here I show you how NOT to roll one of the three braids. Once you have your three trouser (I mean..,bread) snakes all ready to go, put them on a cookie sheet and pinch all three together at one end. Then alternate bringing the left and right braids over the middle one until you have exhausted your full length.

It should look like this. If it looks like a penis, I’m not going to judge but the picture above is your aim. Crack an egg into a bowl and using a pastry brush, baste that braided shaft with your sticky egg wash. After the bread is sufficiently soaked in eggy-regret pop it in the oven.

Cook for about 190 C (375 F) for 45 minutes.

Check if it is done by piercing the bread with a tooth pick. If it comes out clean, your bread is done.  If you’ve made a penis shape you’ll effectively be giving it a Prince Albert. (If you don’t know what that is, why are you reading this blog?)

Enjoy junkies!


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