Monday, December 13, 2010

Snacember 13

Remember back around Thanksgiving, when I told you that Mrs. Charming had taught me the secrets of her magical yeast rolls?


I promised to share the recipe in time for the holidays, and I am only as good as my word. The only tricky part here is that they do their rise in the fridge overnight, so you can't just spontaneously decide to make them.  The upside, is that the slow cold rise makes them super tender.  Fear not the amount of butter and shortening here, it is the holidays after all...

Charming Family Yeast Rolls

2 pkg dry yeast dissolved in 1 c warm water
1 c shortening
1 c boiling water
¾ c sugar
2 eggs, beaten
2 sticks butter, melted
1 ½ t salt
6 c all purpose flour

Put shortening in a large bowl and pour over boiling water to dissolve. Add sugar, salt, eggs, flour, and dissolved yeast. Mix well, put in a lightly greased bowl, cover tightly with plastic wrap and refrigerate overnight.

On a lightly floured board, roll the dough 1/2 “ thick. Cut with a biscuit cutter. At this point, you need to decide what kind of bread you desire.... 

For basic rolls, pour half of the melted butter in the bottom of two roasting pans, place the cut rolls on top and then paint the tops with the remaining butter.  Let rise 2-3 hours at room temp and then bake at 350 for 18-24 minutes until golden brown.

For fun Cloverleaf style rolls, use a smaller biscuit cutter, dip two or three rolls in melted butter and stack, then place the stacks on their sides in buttered muffin tins, let rise 2-3 hours and bake at 350 for 20-25 minutes until golden brown and cooked through. (For Parker House style, make the dough into small balls, three per cup, rest of instructions the same)

For lovely rings of break-away bread, dip each piece in melted butter and stack sort of willy nilly in 2 greased bundt pans. Let rise 2-3 hours till doubled. Bake at 350 for 30 minutes or until browned.

My fave bundt pan...

Yours in Good Taste,
The Polymath

1 comment:

  1. Mmmm! Thank you Charming Suitor's mother, and you, for bringing us more yum! :)