Bread makers?

lesa

lesa

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Thanks to all the great advice I got from you wonderful bread bakers- I now make a mean loaf of whole wheat! I know you guys make rolls. Do I need to change the recipe, or just put the same dough in a muffin tin??? Don't want to experiment on Thanksgiving!!! Thanks!
 
Holidays are all about family traditions. Here's a tradition in my family: my mom's

"Refrigerator Rolls" (adapted from a Good Housekeeping cook book).

She would use as much as 50% whole wheat in them, if my memory serves me, but my wife will use probably no more than 20%. DW likes "Better for Bread" flour. I have made these many times but usually get squeezed out of the kitchen, these days.

1/2 cup shortening
6 Tablespoons sugar
1 teaspoon salt
1/2 cup hot water

1 package yeast
1/2 cup warm water
1 egg, beaten

3 1/2 to 4 cups flour

Combine first 4 ingredients in a large bowl. Allow to cool.

Sprinkle yeast in warm water and let stand for 5 minutes.

Stir yeast and egg into shortening mix and begin to add flour. Stir in enough flour to make a soft dough.

Cover and place in refrigerator overnight.

Turn out onto a floured board and form into 2" balls. Let rise in a warm place until double in bulk. Bake at 425F until done.

####

Notice the no kneading? It helps to work them a little while they are on the board, tho'. And, doubling in bulk takes a good 4 to 6 hours in our, fairly cool, house.

I bet that whatever you do will be fine, Lesa.

Steve
 
There are recipes intended for rolls that make excellent rolls, but IME if you take any reasonable bread recipe, form it into rolls and let them rise, then bake them, you will end up with rolls that are somewhere between "perfectly adequate" and "pretty good". I'd say go for it :)

Good luck, have fun,

Pat
 
:yuckyuck :lau me too! One of the best ways of taking out your aggressions without hurting anyone!

Lesa, I've never had a problem using the same dough for loaves or rolls or sometimes both. Best of luck to ya.
 
Hey, the brand-new issue of Mother Earth News has a whole article, recipies included, on whole-grain, no-knead bread dough for you to make. Last year they ran a similar article on regular bread/rolls/dessert dough. You can make a whole bunch and keep in in the fridge up to two weeks, and it gradually gains a sourdough flavor. I did try the recipie from last year's article and it was good. Just got the current issue and haven't had a chance to try it yet...

If anyone wants those recipies I'd be happy to post them, or you could probably access the entire article at the Mother Earth News website.

I know this is too late for Thanksgiving, but we do have more holidays coming up!

PS : I don't know if I could make too much bread without kneading the dough, either - that's the best part of bread-making, besides eating it!
 
freshfood said:
Hey, the brand-new issue of Mother Earth News has a whole article, recipies included, on whole-grain, no-knead bread dough for you to make. Last year they ran a similar article on regular bread/rolls/dessert dough. You can make a whole bunch and keep in in the fridge up to two weeks, and it gradually gains a sourdough flavor. I did try the recipie from last year's article and it was good. Just got the current issue and haven't had a chance to try it yet...

If anyone wants those recipies I'd be happy to post them, or you could probably access the entire article at the Mother Earth News website.

I know this is too late for Thanksgiving, but we do have more holidays coming up!

PS : I don't know if I could make too much bread without kneading the dough, either - that's the best part of bread-making, besides eating it!
Click to expand...
Oh yes, just got my copy!

Going to do the bagels in there for SURE!!!

Yummmmmm
 
As always Hattie, you find the most awesome links!

Here's the dough recipe I'm using. I refridge and save most of it and pull it out in the morning to come to room temp and rise again. I think bake and have everything from rolls for hamburgers, to bagels and even sandwich loaves.

http://fromseed.blogspot.com/2010/01/5-minutes-day-for-healthy-bread.html

I do need to find that vital wheat gluten... its not available anywhere I've gone in town yet. Might need to order online. It will made the density of the bread go down... but I suggest you DON'T use it if you are going to make the bagels. The bagels are better without it!
 
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