Homemade Rolls For Ash Wednesday Dinner

[N4sir]

Today I ran a couple of errands and when I got home I found out that we are having Crawfish Etouffe for dinner. At first I wished I had stopped and picked up some french bread to go along with dinner. After about three minutes I decided to just make some fresh homemade rolls using fresh cake yeast I got last week.

Mixing the dough

At the start of first rising

Thirty minutes later! It's supposed to rise for two hours before punching down and making the rolls. Potent stuff!!!

Read more: http://eatinlouisiana.proboards.com/thread/1062/homemade-rolls-ash-wednesday-dinner#ixzz2v85oDL2k
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[3fifty7]

Yeast rolls
Canola butter
Local honey
!!!!!!!!!!!!!!!!!!!!

 

[Cleburne]

Yeast rolls
Canola butter
Local honey
!!!!!!!!!!!!!!!!!!!!

Not sure on the Canola, but +1 with the yeast rolls, butter and local honey!

 

[mineralman55]

When I was very young, my mom made hot crossed buns for Ash Wednesday. Wow. Those were the days.

 

[N4sir]

3fifty7, I knew you would be one to reply to this thread! Lol....

Punched the risen dough down and made a nice pan of rolls which rose nicely and into the oven for about twelve minutes.

They came out looking perfect but had a tiny bit of an alcohol smell. Must have been something between the yeast and sugar fermenting. Of course I had to test one before I took this picture.

They sure ate well with a plate of Crawfish Etouffee!

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[Request Dust Off]

They do look awesome. Do you have a recipe available?

 

[N4sir]

Do you have a recipe available?

LIGHT AND FLUFFY DINNER ROLLS


4 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1 egg
1/3 cup softened butter

Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing.

Add in the remaining two cups flour to make a soft dough.
(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)
OR YOU CAN DO IT THIS WAY.

Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.

 

[Request Dust Off]

Thank you. These look very much like some I have had.

 

[Cleburne]

Thanks for the recipe!

 

[bigredcherokee]

Gonna try this tomorrow. Thanks.