Thursday, December 8, 2011
Because Baking Bread Takes A Long Time...
I like baking bread. My family likes eating bread. The problem, however, is that baking bread takes a long time. I begin my day reading God's Word, having coffee with my husband, homeschooling my children, reading emails, loading the dishwasher, wiping up muddy paw prints from my dear Golden Retriever, changing diapers, vacuuming up muffin crumbs, and sorting laundry. By the time my brain catches up and I think about baking bread to go with our dinner, it's late afternoon and by the time I finish mixing, letting dough rise, shaping and baking, it will be bedtime before our bread is done.
Which is why I am thankful to have found the "60-Minute Dinner Rolls" recipe from Phyllis Pellman Good's book, Fix-It and Enjoy-It Cookbook. As promised, these dinner rolls bake up quickly and easily, even when a two-year-old, dough-tasting little girl is my co-chef. They aren't the most wonderful dinner rolls I've ever tasted, but on a Thursday night when I've had the kind of day that makes me question whether or not I'm really awake or if I'm dreaming, they will do. My husband and 2/3 of my children like them, which is success in my opinion!
Here is the recipe:
60-Minute Dinner Rolls (Makes 2 dozen)
2 1/2 tsp dry yeast
1/4 cup sugar
1 1/2 cups warm milk
1 tsp salt
1/4 cup butter, melted
4 cups flour
In a large mixing bowl, add yeast and sugar to warm milk. Stir to dissolve. Let stand 15 minutes. Stir in remaining ingredients. Mix well. Cover and let stand in a warm place for 15-20 minutes, or until double in size. Form 24 rolls, each the size of an egg. Place on greased cookie sheets. Bake at 375 degrees for 20 minutes. Enjoy!