Baking with Brady part 2! · 1:48am Jul 26th, 2020

I did this a few months ago, but let's do this again! This time with luscious dinner rolls! It's a wonderful result, and I'll show you how to get it right in a double recipe.

First, you're going to want to melt a cup of butter. I just do this in the microwave. Next, put it in a mixing bowl and add two cups of milk and four eggs. And just beat that all together, give it a good old mix. We'll set that aside for the moment.

Next, the yeast. We're going to want three tablespoons of yeast dissolved with one cup of warm water. While I mix, it really impresses upon me just how much it looks like moldy chocolate milk. It can get all creamy and thick, but it'll smell like bread, believe me. I try to not think about it too much, though, since we're aiming for goodness after all! Once it's dissolved, add it to the egg and milk and butter mixture.

After that, we'll add a cup of sugar to it and two teaspoons of salt. Now here's the tough part, gradually add eight to ten cups of flour to the mix. And we don't want to use an electric mixer, either. It'll thicken up and jam the mixer, so we'll do this by hand with a wooden spoon. Every time I do this, it ends up making my hand hurt. Especially the meaty space between the thumb and pointer finger. It'll end up red and it's really nasty. But that's the wonderful thing, you're putting in your soul and effort! Soon it'll thicken up and all the flour will absorb. The white should be gone and the mixture should look like dough. Go and bugger off for an hour or so while the dough rises. I love it when you get back and the dough has risen, and you give the dough a punch and it goes down. You add a little "oomph" in your day, you know?

Now we come to shaping the rolls. The way I do it is how I got the roll in the picture, but you can do it however you want. First, flour your counter and scoop a large chunk of dough out of the bowl and plop it down. Don't be afraid to get your hands sticky, a little bit of flour will clear that off. Now flatten it out as evenly as you can with your rolling pin. Be sure to keep on flouring the surface of the dough as you expand.

Next, when it's all flattened, pour some more melted butter over the surface of the dough and spread it around. It adds some more flavor to it. I mean, who'd say no to more butter on a roll? Now, once it's prepared, take any kitchen cutter and make your cuts. I measure my rolls by making an L with my thumb and pointer finger and make the rolls that length and width. Make the vertical cuts first. I find that's easier.

This is my favorite part, shape the rolls by picking up the rectangles, stretch them out a bit, and then whip them so they roll up. Make sure the buttered side is on the inside of the roll's spiral. Set those on a sprayed cooking sheet. You don't have to spread them out too much if you don't want to. You can really put them all together side to side. But I think the shapes are better otherwise. Slide them into your oven at 400 degrees Fahrenheit for at least ten minutes. When you take them out, they should be golden brown, like a luscious marshmallow.

Finally, while they're still hot, brush some more melted butter over the finished result. I also like to add spices like parmesan or garlic salt to the butter to add some savor. These rolls are so versatile, you wouldn't believe it. You can have this for Thanksgiving, or with soup or salad, you can have it with smoked brisket or add some ground beef and cheese to the rolls before you roll them up for a splended meal. I'm telling you, these are the highlight of any meal.

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