I am by no means a baker let alone a bread maker. I have an old handwritten recipe from my dear Old Aunt Evelyn. She would bring a pan of these dinner rolls when she would visit for Sunday dinner. I remember the taste and consistency and size.
I tried to make a batch a few years ago from the reconstructed recipe, the taste was almost on track. The size was total wrong, her rolls were taller and a smaller square. They were moister and more yellow in color.
Here is where you can help. The handwritten recipe is not clear on the amount of flour. I am pretty sure on the wet ingredients, but can adjust. Not sure if this is for 1 pan or 2. I am pretty sure she used a 9 x13. When I made these I used my judgement to add flour until I had a good consistency. I memory serves me I use a total of about 4-5 cups of flour. Change pan size? Flour type?
Thanks in advance for your advice!
RG
2 Packages Dry Yeast
1/2 Cup Water
2 Tablespoons sugar, Mix and set aside
1 Cup Milk
2/3 Stick Butter
1 Teaspoon Salt
2/3 Cup Sugar --Scald
2 Egg Beaten
2 Cups flour
#1 Yeast, water, sugar mix and set aside
#2 Scald Milk, Butter, Sugar, Salt
#3 Mix Eggs and 2c flour
#3 Add Yeast mixture
#4 Add Milk Mixture
#5 Add flour to make a dough consistency
#6 RAISE until double ( 1-2 hours)
#7 Punch down; Form into rolls in GREASED bread pan
#8 RAISE
#9 BAKE 350 for 30 minutes
#10 Butter tops
I tried to make a batch a few years ago from the reconstructed recipe, the taste was almost on track. The size was total wrong, her rolls were taller and a smaller square. They were moister and more yellow in color.
Here is where you can help. The handwritten recipe is not clear on the amount of flour. I am pretty sure on the wet ingredients, but can adjust. Not sure if this is for 1 pan or 2. I am pretty sure she used a 9 x13. When I made these I used my judgement to add flour until I had a good consistency. I memory serves me I use a total of about 4-5 cups of flour. Change pan size? Flour type?
Thanks in advance for your advice!
RG
2 Packages Dry Yeast
1/2 Cup Water
2 Tablespoons sugar, Mix and set aside
1 Cup Milk
2/3 Stick Butter
1 Teaspoon Salt
2/3 Cup Sugar --Scald
2 Egg Beaten
2 Cups flour
#1 Yeast, water, sugar mix and set aside
#2 Scald Milk, Butter, Sugar, Salt
#3 Mix Eggs and 2c flour
#3 Add Yeast mixture
#4 Add Milk Mixture
#5 Add flour to make a dough consistency
#6 RAISE until double ( 1-2 hours)
#7 Punch down; Form into rolls in GREASED bread pan
#8 RAISE
#9 BAKE 350 for 30 minutes
#10 Butter tops
