I was raised on homemade. My mom was (and is) a very wonderful cook who spent so much of her time preparing wonderful meals for her family. She curated a collection of marvelous recipes and perfected them to the teaspoon. I didn't even realize how blessed I was until I got married and came to the harsh reality that dinner did not cook itself. Like, obviously! Does everyone come to that realization, or was it just me?
Well, I started to miss my homemade everything. Particularly these rolls straight from bread paradise. The flavor, the soft and pillowy inside, wrapped in a golden brown, flour-dusted exterior. I opened my family recipe book, flipped through the pages, and found the recipe titled "Easy Rolls". I might have rolled my eyes slightly. Easy for you, my dear Mother, I thought as I skimmed the recipe. I may have baked them once, but I don't remember for sure.
I confess we ate out much more than I am proud to admit during our first years of marriage. But it all changed last year when my desire to cook at home was propelled for obvious reasons. I then realized how much I love to cook. Well, actually I realized how much I love to eat! And if I don't cook, we eat cold cereal and granola bars. So I forced myself to love to cook. Once I got a little more practiced in the kitchen, these rolls did not seem quite so daunting. I took this tried and true favorite and improved it to fit my schedule. I made them for dinner one Sunday and now I make them every Sunday. My family insists.
Here is the recipe and a few tricks to simplify the process. Who knows? You just might want to change the recipe's title back to "Easy Rolls."
Recipe
2 1/4 teaspoons yeast in 1/4 cup warm water
1/3 cup sugar
4 cups flour
1 cup warm milk
1 teaspoon salt
1/3 cup margarine
2 eggs
Instructions
Add yeast to warm water. Sprinkle a little of the sugar over the yeast and warm water mixture to feed the yeast, then pour the mixture into a mixing bowl as well as the remaining sugar. Add flour to the mixing bowl and heat the milk for about 1 minute in the microwave. (You might need to adjust the time depending on your microwave. I have found a minute is just about right to warm the milk.) Stir the warm milk in slowly. Add salt, margarine, and eggs. Mix for 7 minutes on a medium speed.
Cover and raise 1-3 hours. Divide dough in half and place on a floured surface. Roll dough into a large circle and slice into 12 triangles. Roll into croissants and place on a lightly greased baking sheet. Raise 30 minutes to 1 hour.
Bake at 375℉ for 10-12 minutes or until golden brown.
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