Felt like baking today, I am making the rolls that are so good and easy too,. They a
are now in Muffin Tins for the second rising, they will be ready for dinner.

On 4/27/2015 2:26 PM, rosie wrote:
> Felt like baking today, I am making the rolls that are so good and easy too,. They a
> are now in Muffin Tins for the second rising, they will be ready for dinner.
>

Any chance you'll treat them to a light honey/butter glaze when done?

On Monday, April 27, 2015 at 3:35:26 PM UTC-5, W. Lohman wrote:
> On 4/27/2015 2:26 PM, rosie wrote:
> > Felt like baking today, I am making the rolls that are so good and easy too,. They a
> > are now in Muffin Tins for the second rising, they will be ready for dinner.
> >
>
> Any chance you'll treat them to a light honey/butter glaze when done?

I do put butter on top but the honey glaze is a agreat idea, I will look and see if I have any. Thanks.

On 4/27/2015 3:43 PM, rosie wrote:
> On Monday, April 27, 2015 at 3:35:26 PM UTC-5, W. Lohman wrote:
>> On 4/27/2015 2:26 PM, rosie wrote:
>>> Felt like baking today, I am making the rolls that are so good and easy too,. They a
>>> are now in Muffin Tins for the second rising, they will be ready for dinner.
>>>
>>
>> Any chance you'll treat them to a light honey/butter glaze when done?
>
> I do put butter on top but the honey glaze is a agreat idea, I will look and see if I have any. Thanks.
>
You're welcome.

I believe that's what they do at Golden Corral, and I've always liked
their yeast rolls.

"rosie" > wrote in message
...
> Felt like baking today, I am making the rolls that are so good and easy
> too,. They a
> are now in Muffin Tins for the second rising, they will be ready for
> dinner.

What, no recipe or great story of how you came upon this item in days of
yore?

On Mon, 27 Apr 2015 14:12:29 -0700, "taxed and spent"
> wrote:

>
> "rosie" > wrote in message
> ...
> > Felt like baking today, I am making the rolls that are so good and easy
> > too,. They a
> > are now in Muffin Tins for the second rising, they will be ready for
> > dinner.
>
> What, no recipe or great story of how you came upon this item in days of
> yore?
>
What's the point? Someone will find some ingredient or method to rag
on.

--

sf

"Sqwertz" > wrote in message
...
> On Mon, 27 Apr 2015 14:32:38 -0700, sf wrote:
>
>> On Mon, 27 Apr 2015 14:12:29 -0700, "taxed and spent"
>> > wrote:
>>
>>>
>>> "rosie" > wrote in message
>>> ...
>>>> Felt like baking today, I am making the rolls that are so good and easy
>>>> too,. They a
>>>> are now in Muffin Tins for the second rising, they will be ready for
>>>> dinner.
>>>
>>> What, no recipe or great story of how you came upon this item in days of
>>> yore?
>>>
>> What's the point? Someone will find some ingredient or method to rag
>> on.
>
> She says as she rags on somebody for no reason. Good show!
>
> I use the Rhodes raw dough-balls which are very versatile. I hate
> working with dough. This is why Pastry Chef is a different profession
> from that of preparing real food.
>
> -sw

a cook has to know his limitations . . .

On 4/27/2015 3:42 PM, Sqwertz wrote:
> I hate working with dough.

So what?

On Monday, April 27, 2015 at 4:12:51 PM UTC-5, taxed and spent wrote:
> "rosie" > wrote in message
> ...
> > Felt like baking today, I am making the rolls that are so good and easy
> > too,. They a
> > are now in Muffin Tins for the second rising, they will be ready for
> > dinner.
>
> What, no recipe or great story of how you came upon this item in days of
> yore?

Not really , I have been making these for awhile, they are easy, and I will write out the recipe if any one wants it and ost it.

"rosie" > wrote in message
...
> On Monday, April 27, 2015 at 4:12:51 PM UTC-5, taxed and spent wrote:
>> "rosie" > wrote in message
>> ...
>> > Felt like baking today, I am making the rolls that are so good and easy
>> > too,. They a
>> > are now in Muffin Tins for the second rising, they will be ready for
>> > dinner.
>>
>> What, no recipe or great story of how you came upon this item in days of
>> yore?
>
> Not really , I have been making these for awhile, they are easy, and I
> will write out the recipe if any one wants it and ost it.

well, yeah! How else will be able to rag with specificity?

On Monday, April 27, 2015 at 4:47:03 PM UTC-5, taxed and spent wrote:
> "rosie" > wrote in message
> ...
> > On Monday, April 27, 2015 at 4:12:51 PM UTC-5, taxed and spent wrote:
> >> "rosie" > wrote in message
> >> ...
> >> > Felt like baking today, I am making the rolls that are so good and easy
> >> > too,. They a
> >> > are now in Muffin Tins for the second rising, they will be ready for
> >> > dinner.
> >>
> >> What, no recipe or great story of how you came upon this item in days of
Fluffy Easy Yeast Rolls

4 cups flour-divided
1/3 cup sugar
1 package yeast
1 egg
1 1/2 cups very hot water from the tap
1/3 cup butter 1 teasp salt

put 2 cups flour in the mixer, add softened butter, salt and sugar, mix till blended well, add butter , blend, add yeast, salt . egg. add the hot water all at once.

I then knead it using the mixer for about ten minutes. Put into a greased bowl abut 2 hours, punch down , scoop out into muffin cups, let rise again till fat and puffy, bake at 375 about 15 minutes, till barely brown.eat

"rosie" > wrote in message
...
> On Monday, April 27, 2015 at 4:47:03 PM UTC-5, taxed and spent wrote:
>> "rosie" > wrote in message
>> ...
>> > On Monday, April 27, 2015 at 4:12:51 PM UTC-5, taxed and spent wrote:
>> >> "rosie" > wrote in message
>> >> ...
>> >> > Felt like baking today, I am making the rolls that are so good and
>> >> > easy
>> >> > too,. They a
>> >> > are now in Muffin Tins for the second rising, they will be ready for
>> >> > dinner.
>> >>
>> >> What, no recipe or great story of how you came upon this item in days
>> >> of
> Fluffy Easy Yeast Rolls
>
> 4 cups flour-divided
> 1/3 cup sugar
> 1 package yeast
> 1 egg
> 1 1/2 cups very hot water from the tap
> 1/3 cup butter 1 teasp salt
>
> put 2 cups flour in the mixer, add softened butter, salt and sugar, mix
> till blended well, add butter , blend, add yeast, salt . egg. add the hot
> water all at once.
>
> I then knead it using the mixer for about ten minutes. Put into a greased
> bowl abut 2 hours, punch down , scoop out into muffin cups, let rise again
> till fat and puffy, bake at 375 about 15 minutes, till barely brown.eat

well, that's not exactly the way **I'd** do it!

Thanks for the recipe, Rosie...I have some yeast to use before it "expires."

N.

On Mon, 27 Apr 2015 13:26:28 -0700 (PDT), rosie >
wrote:

> Felt like baking today, I am making the rolls that are so good and easy too,. They a
> are now in Muffin Tins for the second rising, they will be ready for dinner.

I make good rolls, but the best I ever made used leftover mashed
potatoes. Going to do that again.

--

sf

"sf" > wrote in message
...
> On Mon, 27 Apr 2015 13:26:28 -0700 (PDT), rosie >
> wrote:
>
>> Felt like baking today, I am making the rolls that are so good and easy
>> too,. They a
>> are now in Muffin Tins for the second rising, they will be ready for
>> dinner.
>
> I make good rolls, but the best I ever made used leftover mashed
> potatoes. Going to do that again.
>

Sounds good. Do you find the rolls are better if the mashed potatoes are of
a certain type, i.e. more butter/cream, riced verses mashed, etc.?

On Mon, 27 Apr 2015 14:23:52 -0700, "taxed and spent"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 27 Apr 2015 13:26:28 -0700 (PDT), rosie >
> > wrote:
> >
> >> Felt like baking today, I am making the rolls that are so good and easy
> >> too,. They a
> >> are now in Muffin Tins for the second rising, they will be ready for
> >> dinner.
> >
> > I make good rolls, but the best I ever made used leftover mashed
> > potatoes. Going to do that again.
> >
>
> Sounds good. Do you find the rolls are better if the mashed potatoes are of
> a certain type, i.e. more butter/cream, riced verses mashed, etc.?
>
I used mashed potatoes that were left over from dinner, so they had
been mashed with butter and cream. My mashed potatoes never need to
be riced, I can make them light, fluffy and lump free just with a zig
zag masher.

If and when I get around to making potato gnocchi, it will be a
completely different story. I'll bake the potatoes and rice them, no
butter or cream.

--

sf

On 4/27/2015 3:16 PM, sf wrote:
> On Mon, 27 Apr 2015 13:26:28 -0700 (PDT), rosie >
> wrote:
>
>> Felt like baking today, I am making the rolls that are so good and easy too,. They a
>> are now in Muffin Tins for the second rising, they will be ready for dinner.
>
> I make good rolls, but the best I ever made used leftover mashed
> potatoes. Going to do that again.
>

Willing to share the recipe?

Sounds interesting.

On Mon, 27 Apr 2015 15:32:39 -0600, "W. Lohman" > wrote:

> On 4/27/2015 3:16 PM, sf wrote:
> > On Mon, 27 Apr 2015 13:26:28 -0700 (PDT), rosie >
> > wrote:
> >
> >> Felt like baking today, I am making the rolls that are so good and easy too,. They a
> >> are now in Muffin Tins for the second rising, they will be ready for dinner.
> >
> > I make good rolls, but the best I ever made used leftover mashed
> > potatoes. Going to do that again.
> >
>
> Willing to share the recipe?
>
> Sounds interesting.

I winged it, sorry. The dough had an egg or two, some honey and the
mashed potatoes etc. I give dough a long, slow rise in the
refrigerator with a minimum amount of yeast - at least overnight.

The same slow rise goes for pizza dough too.

--

sf

Sf, here in Czech country, the best kolaches are made with leftover mashed
potatoes.

N.

On Tue, 28 Apr 2015 05:51:22 -0700 (PDT), Nancy2
> wrote:

> Sf, here in Czech country, the best kolaches are made with leftover mashed
> potatoes.
>
I believe it Nancy. Someday I might be able to try one and see what
they are all about.

--

sf