Whew! It's been catch-as-catch-can around here lately. Quite honestly, these past three or four weeks have been a mess...what with remodeling both bathrooms, getting the same cold/flu virus TWICE, an annoying amount of wind and rain, courtesy of Fay, and being transferred at my job.
There hasn't been much going on food-wise. In case you haven't noticed!
But, life is about to get back to normal (whatever that is!) and it's time to get back in the kitchen. Last nite, I made the most AMAZING dinner rolls/buns ever. And trust me, I've baked a lot of bread in my time.
These were so easy, I didn't even have to lug the trusty-ol' Kitchenmaid out and use the dough hook. I just mixed this all up in a big bowl, then used my hands to finish kneading in the same bowl. I ended up using just a touch more flour called for, as I found the dough to be very shaggy.
This recipe made 20 HUGE buns (we wanted to use them for sandwiches) or will make 36 nice-sided dinner rolls.
The Spicery Rolls
(Again, another keeper from the Cooking Forum!)
1 1/2 cups boiling water
1/2 cup margarine (I use butter)
1 1/2 teaspoons salt
1 cup sugar
1 1/2 cups water (hot but not boiling)
6 ounces evaporated milk
1/4 cup yeast (yes, that is correct...Active Dry is fine)
9 1/8 cups flour
In a large bowl, pour boiling water over butter. Add salt and sugar and stir well. When butter is melted, mix in additional water. Stir in evaporated milk. Slowly add flour and yeast. Turn out onto floured board and knead for about 10 minutes. Next grease a large bowl thoroughly, put the dough in it and turn it over so the surface will be greased. Let rise in a warm place until doubled, punching down twice, about an hour. Form into dinner-size rolls. Let rise until doubled. Bake 20-25 minutes at 375 degrees. Makes 36 large rolls.