Here’s a basic yeast dough that you can get wild with.
Top it with Everything Blend or Za’atar, bake it in tiny balls or big knots. Do whatever you heart desires, my friends, I am simply giving you a building block to greatness.
This recipe is from The Settlement Cookbook 1965 Edt.
DOUGH FOR SOFT ROLLS
4 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
2 cups scalded milk
1 package or 2 1/4 teaspoons dry active yeast
1/4 cup warm water
5 1/2 cups all purpose flour
I know, I know “scalded milk” might sound like one step too many but all you have to do is heat your milk over very low heat until bubbles start to form around the edge of the pan then remove it from the heat. Add butter, sugar, and salt to the milk. Dissolve the yeast in the warm water. When milk mixture is lukewarm add the watery yeast mixture. Add the egg, slightly beaten. Stir in the flour gradually and form into a soft dough; add only enough more flour to knead. Cover dough and let rise until doubled in bulk. Toss gently on a floured board, handling as little as possible.
Heat oven to 400º ~ For dinner rolls like those pictured above, butter a 9×13 baking pan. Roll the dough into consistently sized balls (mine where about 2 inches in diameter) dip them in butter and snuggle them nice and close to each other in your buttered dish. Paint with a little more butter if you have some left over and sprinkle with topping of your choice! Bake for 20ish minutes or until lightly browned.
And now you know how to make yeasty rolls.
The world is now yours to conquer.
Go get ’em, tiger!
Charleston Spice Co.