Jan 23, 2012
I cut this recipe in half and used my Kitchen Aid to make this dough. I proofed the yeast in my mixer bowl with the warm water and sugar for ten minutes until it looked creamy, then added the "soured" milk (I didn't want to take the chance that vinegar soured milk might kill my yeast--I used lemon juice to make sour milk this time.), the melted butter, salt and AP flour. (I omitted the baking soda purely by accident, I just happened to overlook it when I was making the bread.) This recipe needed no extra flour to get it into a ball. I kneaded it with my dough hook for about five minutes. I let this rise in a greased bowl on a warm heating pad until it doubled, then formed the dough into balls and plopped them into greased muffin tins. I then covered it with saran wrap and let them rise in the pan on the warm heating pad. I got nine biggish rolls out of a halved recipe. Very good bread/roll recipe--soft and really airy. It's going to sound weird but it reminds me of italian bread only without the hard crust on the outside, if that makes sense. NOTE: I noticed the difference from using soured milk instead of buttermilk, I will use the real deal next time.
—Sarah Jo
