Need Help from all you Master Bakers and Bread Nerds

[radioguy]

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

 

[voyager 663rd]

For that amount of liquid, use ~ 4.5C of flour. Liquid weight should be about 60-70% of the flour weight.

For 'taller' buns (why??), use a 9x9 pan.

If "yellower" adding an egg may suffice. Or two. This will also make them 'tenderer'.

Generally speaking.

 

[chopsaw]

Well , they sure look good . Seems you have more of an idea about it than you give yourself credit for .

The handwritten recipe is not clear on the amount of flour.

1 1/2 cups liquid for 4 1/2 cups flour is a general measure for a lot of bread formulas , but that changes with weather , and type of flour used . Might be why it's written like it is , because the amount changes .

A lot of those old time formulas will mix some of the flour , with the liquid amount and the yeast and sugar . Then let that sit for an hour or so before going forward with the rest of the ingredients . That could be why 2 cups is listed . That's the same every time .
2 cups flour
yeast
all the liquid ( 110 degrees )
Sugar ,,,
Mix and leave sit until active .

Now , that's a lot of sugar . Sugar will slow the rise and can actually stop the yeast from doing it's thing . I would cut back on that , but if you're happy with the taste and texture , leave it as is . Just know it can take longer to get a full rise .

Then add the rest of the ingredients , let rise , punch down and shape .

They were moister and more yellow in color.

Maybe she was cutting the butter in , and not melting it all . That would help the height of the finished rolls .

Just some thoughts .

 

[voyager 663rd]

Look at this recipe

Amish Dinner Rolls

Soft, moist potato rolls, packed with buttery, yeasty flavor.

www.kingarthurbaking.com

Same height as yours appear to be.

?