Kitchen

[Carmie]

They look great. 

If had extra bread dough, I would make monkey bread, or cinnamon rolls with it.

[CAcableGirl2]

@Icegoddess   Wow, those look terrific!  I have a bread machine and just use a standard recipe and make boring white bread in the machine.

Would you mind sharing your recipe and the instructions for what you do to prepare and cook them?  I'm very impressed and am a fairly good cook, but can't seem to do well with yeast.

Probably a good thing, since I could eat bread at every meal and be happy.  I would love to take a stab at making some like you did. 

[Icegoddess]

@CAcableGirl2 , I used to buy a bread called Pain au Lait (aka Milk Bread) at Trader Joes, but they have apparently stopped selling it.  They have Pain au Lait with chocolate chips, but I wanted the plain one, so this is my first try at duplicating it somewhat. Not a lot of recipes that I have found. 

Here's the recipe.  Note:  I use a method I found on Youtube for using my oven for proofing.  You turn it on to 170 deg for 1 minute only and then turn it off.  My oven doesn't go that low, so I just put it at the lowest available temp.  I make it a habit to add that step to any recipe I add to my collection. 

Also, the recipe gives 392 deg. F for cooking, but my oven, which is digital, doesn't have that setting either, so I used 375 deg F.  I obviously didn't do the balls the recipe suggests.  

When I make an actual loaf I also use a technique I found on YouTube on how to shape a loaf; however, the first time I made a loaf I just pretty much plopped the dough in the pan and it worked out fine.  For these, I just kinda rolled the pieces around to get the shape I wanted, but made sure to pinch any seaming that happens.  

I usually do a Honey Oat bread, but have also done a Condensed Milk bread shaped like a Challah, because anything made with Sweetened Condensed Milk has to be good, right?

Anyways, here's the Pain au Lait recipe:

320g (225 ml or .93 cup) warm milk

50g (~3.54 tbs) butter, melted or room temp

1 Egg

1/2 tsp salt

4 tbs sugar

500g (~4.16 cups) flour

3-4g (1.125 - 1.25 tsp) yeast

In the bread maker, put ingredients in the order listed.

Use the dough program.

Remove dough from the bread maker.

Preheat oven at 170 deg F or lowest temp setting for 1 minute only (for rising).

Make a nice ball of dough and then split into ~20 small balls or number of balls desired.  

Put the small balls on a baking tray.

Brush egg yolk on top of each ball for a shiny appearance.  

Let rise in oven for 40 to 60 minutes until double in size, then remove from oven.

Preheat oven to 200 deg C/392 deg F., then place back in oven and cook for ~20 minutes.  (Time may vary if making larger rolls.)

Remove from oven and allow to cool completely. 

Note:  Mine were done in my Oster oven in 20 minutes even though they obviously were larger than what 20 balls would've been.  

[ManyMeows]

😏  I'd love to make a classic Italian sandwich with one of those rolls.

Or a giant homemade meatball sandwich with provolone 

[JeanLouiseFinch]

Your first time?  They look like they came from a professional bakery, @Icegoddess.

[Shihtzursqmom]

Icegoddess your rolls look scrumptious,
Yeast rolls is one of my favorite things to make , it was actually one of the first things I learned to cook at age 18 , ( young and foolish I guess ) my first attempt sure didn’t look like yours
I was a newlywed and saw a recipe in a newspaper that looked soooo good I thought I’d impress my husband when he came home from work with a nice meal
The recipe looked easy enough they were made in a muffin pan , I had a 12 cup muffin pan and keys so away I went to the store for the ingredients they weren’t bad at all for a first attempt I’ve been hooked on baking with yeast dough ever since

I’ve probably made at least a million throughout the years
For my family , friends , weddings/ events
I’ve made so many I don’t use a recipe nor measure ingredients I could make them blindfolded lol 😂
I can tell by the feel of the dough the texture they will be when baked

I don’t know all the “ science “ of yeast but Yeast is tricky and can be difficult because its
“ living “ I do know that when you refrigerate or freeze yeast dough it kills some of the yeast
You will have to compensate for some of it you kill by adding extra yeast I’m just not sure of how much
You might want to do more research to figure out the quantity to add if you are interested in refrigerating or freezing it
Or maybe someone else will know
I think it changes the flavor and texture of the bread to use refrigerated or frozen dough
I always bake fresh or
When I’ve had leftover rolls or bread or after an event I’ve catered I tell people to refrigerate or freeze the leftovers
In freezer bags , reheat it in the oven wrapped in foil or heat in the
Microwave wrapped in lightly damp paper towel

[Shihtzursqmom]

Off topic : BTW I forgot to add I never have commented on your Sunday outfits or makeup but they are perfection
You always look so nice and your makeup is perfect
I try to look and dress nice every day with going to the salon every 6 weeks for my hair , makeup, nice clothes, shoes ( I spend a lot doing so , I figure we only have one life so might as well look nice , my mama & grandma taught me to ) but I would never have the nerve to post my pictures kudos to you for doing it for us
Take care

[lynnie61]

@Icegoddess   Very nice!  Pass the butter please.

[On It]

@Icegoddess Your rolls look wonderful. I could make a meal on them possibly adding butter or not.

My grandmother and my son make beautiful rolls. I never learned, but she sat in my kitchen and taught my teenage son to make them.  They let the dough rise. Then they pinch the dough to make the individual rolls and put it in the pan. (She would used greased iron skillets but knew how close to place them.) Muffin tins make prettier rolls. I searched "how to pinch homemade dinner rolls" and found instructions. My grandmother said her rolls had to rise, not proof, but I am certain it is the same process.

As for extra dough, you will learn how to adjust amounts but we cook them all. I have never tried freezing cooked rolls or unbaked dough. They way my grandmother protected her rising bread dough, it never occurred to freeze any of it.

[RedTop]

I make rolls using a refrigerated dough recipe.  Depending on how many people are here, I use a round cake pan or a 9x13 baker; never a muffin tin.  

I pinch off a good size piece of dough fold it over 4x with my fingers and put it in a greased pan, covered with a piece of wax paper that has been sprayed with nonstick spray.  Set it in a warm place to raise, remove wax paper and bake.  The rest of the dough is in the fridge for another day.