Does anyone have a recipe for old-fashioned high rise hot rolls, Ive heard using canned milk instead of h20 or milk might help. thanks Mark J from Morgantown, WV

-- J edwin Jenkins (ejenkins@labs.net), January 26, 2002

Answers

I've been getting great results with the "Rich Dough" recipe on the Red Star Yeast website. Seems the only difference mainly, is the addition of egg.

For many years I had wonderful big light whole wheat bread/rolls. Then, since about a year ago everything turned out badly. I tried many different flours, different yeast, methods, etc. My conclusion was that the wheat no longer has enough protein, even the organic, for a really great loaf. I know that it is the protein (gluten) that makes good bread. Most bakers add gluten flour.

Anyway, I now add an egg to all yeast recipes and the results are fine. Wondering if anyone else has made such a connection or if this is just a major coincidence for me?

-- HV (veggie@ourplace.com), January 26, 2002.

Hi J, I use a basic roll dough recipe in my Pillsbury cookbook. Here it is, it's pretty good.......

1 cup milk

3 Tbls. margarine or butter

2 3/4 to 3 1/4 cups flour (all purpose)

1/4 cup sugar

1 tsp salt

1 pkg. yeast

1 egg

In small saucepan, heat milk and margarine until very warm. (120 to 130 degrees). In large bowl, blend warm liquid, 1 cup flour, sugar, salt, yeast and egg at low spped until moistened. Beat 2 minutes at medium speed. By hand, stir in remaining flour to form a soft dough. On well floured surface, knead until smooth and elastic. Place dough in greased bowl; turn greased side up. Cover, let rise until light and doubled in size, 45 to 60 minutes, in a warm place. Punch dough down. On well floured surface, toss dough lightly until no longer sticky. Divide dough into 15 equal parts; shape into balls. Place smooth side up in grease 13x9 inch pan. Cover, let rise, about 30 to 45 mins. Heat oven to 400 degrees. Bake 15 to 20 mins, or until golden brown. Enjoy!

-- Annie (mistletoe6@earthlink.net), January 26, 2002.

Forgot to add this comment....I think that by using a mixer to beat the ingredients before adding all the flour, helps to incorporate enough air bubbles to make the rolls lighter and raise more. They're my husbands favorite rolls!

-- Annie (mistletoe6@earthlink.net), January 26, 2002.