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Thread: Home Made Rolls (with pics)

  1. The grass is greener where it gets watered.
    Sarah.'s Avatar
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    #1

    Home Made Rolls (with pics)

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    Hello! This is one of my favorite bread recipes to make at home, sometimes I make it as a loaf of bread and sometimes as rolls. Today I did it as rolls to take some to one of the wives in our unit that just had baby #2.

    Recipe -

    2 cups scalded milk
    6 cups flour (I use 4 cups of white all purpose flour, and 2 cups of whole wheat flour)
    cup butter
    1 egg
    cup sugar
    2 tablespoons Yeast
    1 teaspoon Salt



    Mix yeast, 1 teaspoon of sugar and cup of scalded milk (cooled to 110 F)
    Let stand about 10 minutes.

    To the rest of the milk add the butter, sugar, and salt, when 110 F add egg, beaten.

    Stir in yeast and flour while mixing. Add enough extra to knead until smooth and elastic (usually less than 1 cup)

    Cover and let rise until double its size (about 1 hour) best temp to rise is 75 80.

    Form dough how you want it either rolls or loaf, let rise again about an hour.

    Bake @ 350 10 15 min or until brown on top

    When they come out of the oven put butter on top!! Then ENJOY!!!!


    This is before I put them in the oven, just after the dough had been rising for about 2 hours -



    And this is when they came out of the oven, with melted butter over top -



    *NOTE* This recipe makes about 25 rolls when they are shaped into golf ball size rolls. After they rise and cook, they are approx. the size of tennis balls
    Last edited by Sarah.; 03-25-2009 at 04:17 PM.
    In my world, everyone's a pony and they all eat rainbows and poop butterflies! ― Dr. Seuss
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    #2
    How do you scald milk?

    I'm a
    omnomnommynom
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    #3
    YUMMY!!!

    But I can't cook
  4. The grass is greener where it gets watered.
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    #4
    Quote Originally Posted by Birdy View Post
    How do you scald milk?

    I'm a


    Boil it.....just let it barely start boiling, don't let it boil over the sauce pan!!!!

    Then remove it from the heat and I use a meat thermometer (clean of course) to check the temperature!
    In my world, everyone's a pony and they all eat rainbows and poop butterflies! ― Dr. Seuss
  5. The grass is greener where it gets watered.
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    #5
    Quote Originally Posted by HeatherNichole View Post
    YUMMY!!!

    But I can't cook
    This is a super easy recipe....you could do it, I promise
    In my world, everyone's a pony and they all eat rainbows and poop butterflies! ― Dr. Seuss
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    #6
    omg they look good. im hugry
    Sometimes the smallest things take up the biggest space in your heart.
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    #7
    Quote Originally Posted by Sarah Dee View Post


    Boil it.....just let it barely start boiling, don't let it boil over the sauce pan!!!!

    Then remove it from the heat and I use a meat thermometer (clean of course) to check the temperature!
    Awesome I might try these today.
    omnomnommynom
  8. The grass is greener where it gets watered.
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    #8
    Quote Originally Posted by sailornwife View Post
    omg they look good. im hugry
    They are delicious! I can't take credit for the recipe, it was given to me by a friend, but I these rolls. I only make them here and there, because when I eat them I feel myself gaining weight, but OMG....soooo good
    In my world, everyone's a pony and they all eat rainbows and poop butterflies! ― Dr. Seuss
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    #9
    Sarah that looks soooo good! Thanks for the recipe

    Quote Originally Posted by Birdy View Post
    How do you scald milk?

    I'm a
    I've never actually had to do that for a recipe, but here:

    Many older recipes called for you to scald milk, that is, to bring it nearly to a boil (185F, 85C, or more), preferably in a thick-bottomed pan, and stirring actively, to keep a protein skin from forming on the surface and keep the proteins and sugar from sticking to the bottom. Scalding served two purposes, to kill potentially harmful bacteria in the milk, and to destroy enzymes that keep the milk from thickening in recipes. Pasteurization, however, accomplishes both of those goals, and since almost all store-bought milk in Western countries is pasteurized these days, scalding is essentially an unnecessary step.
  10. He's home :)
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    #10
    Those look so good.
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