Bread
Its one of my favorite things to make. I used to do the mixing and kneading by hand, then I acquired a bread machine. I’m quite happy that I did, as the convenience prompts me to bake bread every other day, as opposed to once a week.
Well today is one of those ‘every other day’ days and I’ve decided to make dinner rolls using the recipe of one of my favorite white loaves. I start by getting everything mise en place.
Honey bread
1 ½ cups Milk
1 tablespoons Butter
¼ teaspoon Salt
1/3 cup of Honey
½ cup Sugar
1 teaspoon of Yeast
4-5 cups Flour
Then I add it to my bread machine, wet ingredients first. The amount of flour to add depends on the tackiness of the dough. I start out by adding four cups and as the dough mixes, I add more if it seems too wet, i.e batter-like. After an hour and a half, I punch down the dough and transfer it to my well oiled table.
With my dough scrapper, I divide the dough in half. One half gets wrapped in plastic wrap and placed in the fridge. It’ll be made into dinner rolls tomorrow. The other half gets divided into sections, each about the size of a medium egg.
I form the sections into smooth balls and transfer them to my loaf pan. Apply a bit more oil to their tops and cover, allowing them to proof until doubled in size.
Once they reach that point, I preheat my oven to 375 degrees and insert a thermometer into one of the rolls. The thermometer’s alarm will go off when the rolls reach 170 degrees, which means I don’t have to babysit them. When they’re ready, I’ll take them out of the oven, leaving the thermometer in, and cover them until they reach 180 degrees.
From there, the dinner rolls are ready to be removed from the pan, brushed on all sides with butter, and allowed to cool.
