Recipe for MTC

SharkE · ‎08-19-2010

http://www.centercutcook.com/fast-and-easy-dinner-rolls/

I heated the water to 115 degrees in microwave I use a thermomenter to make sure it's exact.

I used 4 1/2 teaspoons of Red Star rapid rise yeast in the jar.

any recipe that calls for 3 eggs, half cup of sugar and a stick of butter has to be good !

Enjoy !

momtochloe · ‎11-03-2013

@SharkE wrote:
http://www.centercutcook.com/fast-and-easy-dinner-rolls/

I heated the water to 115 degrees in microwave I use a thermomenter to make sure it's exact.

I used 4 1/2 teaspoons of Red Star rapid rise yeast in the jar.

any recipe that calls for 3 eggs, half cup of sugar and a stick of butter has to be good !

Enjoy !

Oh my goodness, do I dare try these? . . . thank you so much for this @SharkE I'm going to give them a try! . . .

eta: Oooh, I'm so excited! . . . I have to go buy yeast but I will give these a try sometime this week . . .

SharkE · ‎08-19-2010

Figure out if you want to use 'active dry' or 'rapid rise'. Find a warm place in the house for them to raise. When he's gone I turn the heat up to 70 (he keeps on 68) put mine in the microwave. In summer I put them by a window with sun coming in. Rapid Rise you use hotter water to dissolve the yeast. They recommend 120 to 130 but I do 115.

Like the jar yeast better if it's been in the refrig I count out how much I'm gonna need and leave out the night before. Every little thing counts when you make any kind of bread.

Humidity that day

temp of water or milk you add to the yeast. Yeast should be at room temp.

Thermomenter just for yeast is really a good thing. Got mine at Bed & Bath.

I'm guilty of being to impatient for the yeast to rise or the 2nd rise to be fast enough, but, I finally figured out when you put the bread or rolls in the preheated oven they plump up fast to the edge of pans. I never use margarine, only butter.

momtochloe · ‎11-03-2013

@SharkE I really appreciate all of your tips as some of this is coming back to me . . . I remember turning the oven on for a bit to warm it up so various doughs would rise properly and I still have the tea towel my mom would drape over the dough . . . I think my one challenge will be the fact that I am using a toaster oven as the big oven is no longer functioning but I know what to look for so I think I can deal with that.

Those rolls and bread are just so beautiful, I really can't wait to give this a try . . .

SharkE · ‎08-19-2010

Girl, I ate a piece of that bread for supper. Best bread I've made. I was leery of it because it called for 1/4 cup of veg oil. but, it made all the difference. Moister and not tough on the top. Some breads have a crunchy top. Just a matter of preference, but, I prefer a real soft bread all the way thru. (lost that recipe) brew haa hahahhahahahaha I'm mean. LOL

SharkE · ‎08-19-2010

This is the thread for the roll recipe.

momtochloe · ‎11-03-2013

Oh my goodness @SharkE I did it and they turned out pretty good . . . certainly not as pretty as yours but they rose and baked beautifully!

This is such a great recipe and I would encourage anyone that is baking phobic as I am/was please give this a try . . . thank you so much again sharke!

SharkE · ‎08-19-2010

coffee drinker · ‎03-21-2010

Is there a recipe similar to this one for bread. Does anyone think this recipe can be used to make a loaf (or 2 loaves) of bread. Seems like a lot of dough for 1 loaf. Someone please reply. A loaf (or loaves) of bread would be more practical for me.