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.

?

 

[nlife]

I can't speak to the rest of the questions, but if you want these to be yellow, add in a small amount of turmeric. It's not what your aunt would have done, but man that stuff will near turn anything it touches yellow.

 

[BGKYSmoker]

Skip any turmeric as it will Give your bread a peppery spicy taste.

You want yellow use some Durum wheat and some egg yolks.

Our Amish friends would soak some saffron in the water or milk to give off a yellow tint but saffron can be a few bucks.

 

[Elf@shore]

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

View attachment 728236 View attachment 728237
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

IMO: #2 Scalding milk is a huge mistake! I would do #2, warm to melt the butter.
You are creating a higher temp, may have killed some of the yeast!!
Try it not scalding ?
#1 : Add warm, not hot water to the mix, add more sugar to help feed the yeast. (starter)
It should start to slowly bubble, if not ? Its a dead or slow starter

 

[chopsaw]

Scalding the milk contributes to the texture and the tenderness of the rolls .
It's meant to be there for a reason . Don't skip that step for these .
You can see the difference in yours and mine .
I used just water .


Sugar is added to soften texture , add sweetness , and help browning of the crust , not to feed the yeast .
There's enough sugar in the starch to cause the yeast to react .
High amounts of sugar in bread dough slows the rise , and you all ready have a good amount in the recipe . She probably did that to soften the rolls , so I would say leave it , just give them more rise time .

Good advice on the eggs . The color of her rolls may have come from the quality or type of eggs she used .

 

[radioguy]

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.

Thanks for the reassurance of my volumes. The recipe was hard to read and all who would know have passed away.

 

[radioguy]

Scalding the milk contributes to the texture and the tenderness of the rolls .
It's meant to be there for a reason . Don't skip that step for these .
You can see the difference in yours and mine .
I used just water .
View attachment 728265

Sugar is added to soften texture , add sweetness , and help browning of the crust , not to feed the yeast .
There's enough sugar in the starch to cause the yeast to react .
High amounts of sugar in bread dough slows the rise , and you all ready have a good amount in the recipe . She probably did that to soften the rolls , so I would say leave it , just give them more rise time .

Good advice on the eggs . The color of her rolls may have come from the quality or type of eggs she used .

Thanks for the reply. I have learned a lot just from this small post. I will give it more time to rise. I may add an yolk or make it with some farm fresh eggs.

RG

 

[radioguy]

I'm still curious about size. If I was to make more and put them in the same 9x13 pan. Maybe a 4 wide by 5 long?

Thanks again for all the responses.

RG

 

[chopsaw]

I'm still curious about size.

her rolls were taller and a smaller square.

I was thinking 4 to a row ,, whatever that takes .