One of my favorite parts of mothering has always been working together in the kitchen. In the growing-up years sometimes my kids were grumpy when I pulled them into the kitchen. Their eyebrows furrowed with their mother beckoning them to one more task. But without fail as we worked together to whip up delicious things, a form of magic seeped into the kitchen.
Sometimes it was not so magical though. Ha!
I just found this video I’m dying over from long ago. It shows one of the “cooking shows” the kids loved to make while baking together, complete with a little argument management at the beginning. Excuse my annoying voice (sorry you had to deal with that, kids!).
I’m not sure what in heaven’s name Max is doing in this thing, maybe tenderizing chicken? And that Lucy? Killing me that she was so little!
But yeah, it wasn’t always a calm and peaceful experience. See if you can feel the love in there though, because I can still almost feel it tangibly as I watch that video from way back when.
Anyway, I’m so excited almost all those kids will be home with me cooking for Thanksgiving with me this year…minus the “commercial break” girl in that video who will be grappling with her first few days in Sydney, Australia when Thanksgiving comes around.
Ok, back to the rolls!
Baking with Yeast can be intimidating
There was a time when I was scared to death of making anything that involves yeast. I don’t know why…I guess it just seemed so complicated and temperamental.
But then my cousin gave me this bread recipe, which is completely fool-proof. That gave us the confidence to go for it on the yeast bread recipes around here.
We got confident enough that we decided to have a little bread-making contest to find our favorite.
And guess who’s recipe won? My friend Wendy’s.
Yep, it is pretty delicious!
So here we go. Let’s get to the recipe:
Wendy’s delicious home-made rolls
Wendy's Home-Made Rolls
- 1/2 c. warm water
- pinch sugar
- 4 1/2 tsp. yeast (or two packets)
- 1 c. butter
- 2 tsp. salt
- 3/4 c. sugar
- 1 c. boiling water
- 4 eggs (beaten)
- 1 c. warm milk
- 8 1/2 c. flour
- Mix water, yeast and a pinch of sugar in a bowl. Set aside until foamy.
- Cream butter, salt and sugar. Add boiling water (I just boil mine in the measuring cup in the microwave). Mix until dissolved.
- Cool to 105 to 115 degrees (if you don’t have a thermometer I think you could just wait a few minutes while it cools off and go on…the butter cools the boiling water pretty fast).
- Beat in yeast mixture and eggs. Beat in flour gradually along with the warm milk.
- Knead for five minutes or until silky (dough will still be pretty sticky).
- Form into a ball and let rise until doubled in size (approximately 1 1/2-2 hours).
- Punch dough down and divide into four balls.
- Roll out each ball into a circle. Paint surface with melted butter. Cut with a pizza cutter into 12 chapd pieces.
- Roll up from large end to small end, making a croissant shape. Place on cookie sheet with the point tucked under.
- Let rise, covered with a cloth, until double in size (approx. 1-2 hours).
- Bake at 400 degrees for 10-12 minutes (I prefer them to be barely browned).
I miss these baby helpers.
I thank my lucky stars that Lucy has become a pretty big roll/baking connoisseur.
I love that she still remains, my helper in the kitchen.