Showing posts with label rolls. Show all posts
Showing posts with label rolls. Show all posts

Monday, September 28, 2015

Brotchen Bread

Since I am making German foods, I had to make some bread. I will admit this is one of my favorite German foods I've made this year. I love bread so of course it is one of my favorite dishes. I will probably make these again at Thanksgiving. They taste like a roll that is served at a nice restaurant. Also, I wanted to give you a list of other German foods I have made:
Brotchen Bread (German Bread)

1 ( .25 oz.) package of active dry yeast package
1 tsp sugar
1 cup warm water
3 cups of all purpose flour
1 tsp salt
1 tsp olive oil

1 egg white
1 tsp sea salt

  1. Line a cookie sheet with parchment paper. Set aside.
  2. In a cup, combine the yeast with the water and sugar. Set aside to rest for 15 minutes. 
  3. In a large mixer, add 2 1/2 cups of flour, salt and oil.
  4. Add the yeast mixture with the flour. 
  5. Knead for 8 minutes or until the dough is smooth.
  6. Cover with plastic wrap which had been sprayed with nonstick cooking spray.
  7. Allow to rest for 30 minutes or until doubled in size. 
  8. Punch down the dough and divide into 12 sections.
  9. Shape the dough into oval shapes. 
  10. Place the dough onto the lined cookie sheet about 3 inches apart. 
  11. Allow the rolls to rise for 30 minutes.
  12. Preheat oven to 450 degrees F.
  13. Gently make a horizontal cut on the top of each roll.
  14. Gently brush with the egg white and sprinkle with some sea salt.
  15. Bake the rolls for 15 minutes or until golden brown. 
Recipe adapted from

One year ago....................................I made Pork Chops in a mushroom sauce
Two years ago..................................I made German Potato Salad.
Three years ago................................I made Plum Cake.
Four years ago.................................I made German Red Cabbage.
Did you already know.............................
-Brotchen translates to bun.
-German breads tend to be dense like pumpernickel and Volkornbort.
-Many German breads are made from rye, spelt, millet, and wheat.

Wednesday, November 19, 2014

Cheddar Cloverleaf Rolls

When my sister came to visit, she requested homemade macaroni and cheese. I decided I would make some rolls too. I was allowing the yeast to proof while I was assembling the macaroni and cheese I accidentally dropped a little bit of cheddar into the cup of yeast. I figured it would be a good addition to the batch of rolls. I liked the addition a lot. These were very popular. There were no rolls left for later. I even made a lot. Good thing I took some photos before serving them for dinner.
Cheddar Cloverleaf Rolls
3 Tbsp warm water (100 degrees F) 
1 Tbsp sugar
1 (1/4 oz.) active dry yeast
1 stick unsalted butter, melted
1 cup milk
2 cups bread flour
1 cup cheddar cheese, shredded
1 1/2 tsp salt
2 cups all purpose flour
1 egg with 2 tsp warm water

  1. Spray a muffin tin with nonstick cooking spray. Set aside.
  2. In a small bowl, combine the warm water, sugar, and the package of dry yeast. 
  3. Allow the yeast to sit for 5 minutes to proof.
  4. In a large bowl, combine the slightly cooled, melted butter with the milk.Stir and allow to sit for 1 minute. 
  5. Add the bread flour, salt, and the yeast mixture. Mix well.
  6. Add 1/2 cup of all purpose flour at a time and mix into the bread flour mixture. Stir well.
  7. Continuing to add 1/2 cup of all purpose flour until the dough is slightly sticky.
  8. Knead the bread for 10 minutes. 
  9. Add the dough into a bowl sprayed with nonstick cooking spray.
  10. Flip the dough and cover with plastic wrap.
  11. Allow to rise for 1 hour. 
  12. Punch down the dough. Form small balls.
  13. Add 3 balls into each muffin tin section. 
  14. Allow to rise for 1 hour. Cover with plastic wrap.
  15. Preheat oven to 400 degrees F.
  16. Brush the top of the dough with the egg wash.
  17. Bake the rolls for 12 minutes or until golden brown.
Recipe adapted from Epicurious.

Two years ago............................I made Chicken broth.
Three years ago..........................I made Chocolate PB Whoopie Pies.
Did you already know............................
-Yeast are unicellular fungi.
-Wild yeast spores are found in the air.
-The Egyptians made yeast bread.

Wednesday, June 11, 2014

Popovers with chives and cheddar

One of the first things I learned to bake from scratch were popovers. They are an easy bread to make. I remember my younger sister made them a lot. To me, popovers are eggy tasting. I thought the kids would love them. I made 16 of these breads and I only had 2 left. The only reason why I had two left was because my kids told me they were going to have them for breakfast. Now, I will admit my popovers did not puff up with a dome top but it was due to the cheese topping. I may have added to much cheese.  I made a couple with no cheese and they weren't sunk in the middle like this first batch. We all agree that the cheese ones were the best. If you need a quick bread with your meal, then I recommend these rolls.
Popovers with chives and cheddar
2 cups milk
4 eggs
1/4 cup chives, chopped
1/4 tsp salt
pinch pepper
2 cups all purpose flour
4 oz. extra sharp cheddar cheese

  1. Preheat oven to 400 degrees F.
  2. Place a muffin tin into the hot oven to heat.
  3. In a small pot, heat the milk over medium for 3 minutes. 
  4. Stir the milk and remove from the heat. Set aside.
  5. In a medium bowl (or a large glass measuring up), whisk the eggs, chives, salt, and pepper.
  6. Slowly, whisk in one Tbsp of the warmed milk to the egg mixture.
  7. Slowly whisk the remaining milk to the egg mixture.
  8. Add the flour to the egg mixture and mix until incorporated. There may be some lumps.
  9. Carefully, remove the hot tin from the oven.
  10. Liberally, coat the tin with nonstick baking spray.
  11. Fill each tin about 3/4 full with the batter.
  12. Top the batter with a little bit of cheese.
  13. Bake the popovers for 24 minutes or until golden brown.
  14. Serve warm.
Recipe adapted from Better Homes and Gardens.

One year ago..............................I made Pizza Quesadilla.
Two years ago............................I made Peanut Butter Florentine.
Did you already know................
-Popovers derived from Yorkshire Pudding. 
-Popovers rise due to steam since there are no leaving agents used.
-There are special popover tins which would make a longer and larger popover than a muffin tin.

Monday, May 5, 2014

Hawaiian Rolls

This week my recipes are inspired by my Mom. My Mom loves Hawaiian King Rolls so I made a bunch of them and gave her a bag full. My husband surprised me by saying that he had never had them. I did point them out at our local store and he still said he never had them. (Yes, we even have them in our stores in Maine.) My Mom told me that she liked them. My family really liked them. If you have never had them either, they are sweeter than a typical roll.
Copycat Kings Hawaiian Bread
1 egg
2/3 cups pineapple juice
1/4 cup sugar
1/4 tsp ground ginger
2 1/4 cup all purpose flour, plus more for surface
1 (1/4 oz.) envelope of yeast
1/4 cup butter, melted

  1. In a large bowl, add 1 cup of flour. Set aside. 
  2. In a small bowl, whisk the egg before adding pineapple juice, sugar, ginger, and the butter.
  3. Add 1 cup of flour to the egg mixture and incorporate well.
  4. Sprinkle in the yeast and mix well.
  5. Add another 1 cup of flour. Mix until incorporated.
  6. Cover the bowl with plastic wrap and place in a warm surface until doubles about 1 hour.
  7. Once doubled, place the dough onto a lightly floured surface and knead in the remaining 1/4 cup of flour.
  8. Shape the dough into equally sized rolls.
  9. Cover the rolls and place in a warm place and allow to rise for 1 hour.
  10. Preheat oven to 350 degrees F.
  11. Remove the plastic wrap from the top of the rolls. 
  12. Bake for 25 minutes or until golden brown and cooked throughly.
Recipe adapted from

One year ago.............................................I made Fresh Orange Juice.
Two years ago...........................................I made Dulce de Leche Arborio Rice Pudding.
Did you already know.............................
-In the 1950s, Robert Taira opened Robert's Bakery in Hawaii.
-In 1977, the business opened a new bakery in California. 
-Currently, the third generation of the Taira family are running the business.

Friday, January 24, 2014

Steamed Buns

Sometimes I crave steamed buns. I think it is the weirdest thing from my childhood that I crave. I haven't had steamed buns for years so when I was looking up recipes for the upcoming Chinese New Year I knew I would make some. The day I made the steamed buns I had two sisters stop by. My youngest sister didn't want any and she didn't remember having them as a kid. She is younger than me by seven years so it is forgivable plus she didn't live in Hawaii and Guam. The other sister is only sixteen months younger than me (yes, it is important to note that I will not allow her to say she is 2 years younger than me) well she remembered having steamed buns. She took a few home with her to give to my Mom since she had just been telling Mom about missing having steamed buns. My sister also told me the buns had the right taste and consistency but the meat was a little different. My kids and husband loved them. If you have never tried them, steamed buns are like a very soft roll with a barbeque pork filling.
Steamed Buns
1 (1/4 oz.) package of active dry yeast 
7 tsp sugar
2 1/2 cup all purpose flour
3/4 cup warm water
1/4 tsp salt 
1 Tbsp vegetable oil
1/2 tsp baking powder
1 cup shredded cooked barbeque pork

  1. In a small bowl, combine the yeast, 1 tsp sugar, 1/4 cup flour, and 1/4 cup warm water. Set aside for 30 minutes.
  2. In a large bowl, combine the yeast mixture with 2 1/4 cup flour, 1/2 cup water, salt, 2 Tbsp sugar (6 tsp), and the vegetable bowl. 
  3. Mix until smooth and elastic.  Place the dough into a greased bowl and cover with plastic wrap. Allow to rise for 3 hours.
  4. Punch down the dough and sprinkle the baking powder on top of the dough.
  5. Knead the dough for about 10 times before transferring onto a lightly floured surface. 
  6. Roll out the dough and divide the dough into 24 pieces.
  7. Flatten out the dough slightly and place 1 tsp of the barbeque pork in the center of the dough.
  8. Wrap the dough around the pork to seal the dough in the center forming a ball.
  9. Allow the dough with the pork to rest for 30 minutes. 
  10. Place the dough onto a greased steamer plate with holes. (I used a nonstick cooking spray.)
  11. Add about 1 cup of water into a steamer and place the steamer plate at 2 inches above the water.
  12. Steam the buns for 15 minutes.
  13. Remove from steamer and serve.
Recipe adapted from Carol chi-wa Chung at Allrecipes

One year ago...................................I made Baking Powder Biscuits.
Two years ago.................................I made Pavlovas.
Assembling the buns before steaming
Did you already know......................
-Another name for steamed buns are called cha siu bao.
-In Hawaii, the steamed bun is called manapua.
-Manapua tend to be larger in size than the Chineses cha siu bao.

Friday, April 26, 2013

Softies Morning Rolls

Do you ever feel like you are always making the same thing for breakfast? I have lately so I started trying to make different things for breakfast. Don't get me wrong. I love eggs and pancakes. I even like french toast when my husband makes it. What is your favorite breakfast dish? I think my son would vote for pizza.
Softies Morning Rolls
4 cups all purpose flour 
2 cups bread flour
1/4 cup shortening
1 (1/4 oz.) package of active dry yeast  
1 tsp sugar
1 cup warm water (about 110 degrees F)
3/4 cups lukewarm milk
1 egg
1 Tbsp water

  1. In a small bowl, add the yeast with the sugar to the warm water. Mix quickly and set aside for 5 minutes to proof.
  2. In a large bowl, combine 3 cups of all purpose flour with the 2 cups of bread flour.
  3. Cut in the flour with your fingers, food processor, or pastry cutter until the mixture resembles fine crumbs.
  4. Add the yeast water and the lukewarm milk to the flour mixture.
  5. Mix until a soft dough forms. Add the last cup of flour in 1/4 cup intervals until the dough isn't too sticky or dry. 
  6. Knead the dough for 10 minutes on a clean, lightly floured surface.
  7. Place the dough into a lightly greased bowl. Flip the dough and cover with plastic wrap that has been lightly sprayed with nonstick cooking spray.
  8. Allow the dough to rise for at least 1 hour until it has roughly doubled in size.
  9. Punch down the dough and knead a few times.
  10. Divide the dough into 24 pieces and roll into a ball..
  11. Place the dough onto parchment lined baking sheet about 4 inches apart. Cover and allow the dough to rise for about 30 minutes.
  12. Preheat the oven to 425 degrees F.
  13. In a small bowl, add the egg with the 1 Tbsp water and beat well to make an egg wash. 
  14. Brush each dough with the egg wash.
  15. Bake immediately for 20 minutes or until golden brow.
  16. Serve warm or allow to cool before serving. 
Recipe adapted from The Ultimate Bread & Baking Book.

One year ago....................I made Double Chocolate Cookies.
Did you already know......
-Softies rolls originate from Scotland.
-Scottish breakfasts vary from region to region.
-Some popular Scottish breakfast items are: eggs, toast, beans, fried haggis, sausage, kippers, tomatoes, potato wedges, black pudding and tea.

Thursday, May 10, 2012

Adaptable recipes

Do you ever see a recipe that catches your eye but when you read the ingredients you think maybe not? When I saw the Triple Cheese Bread recipe on the back of the King Arthur flour, I thought this recipe was made for me. Then I read the ingredients and saw cottage cheese. My Mom loves cottage cheese. My sister loves cottage cheese. Even my history professor loved cottage cheese so much that she ate it every day for lunch. Why she would choose to eat the same thing every day was the bigger question? Maybe since you can't change history so why change lunch? I will never know.
As you probably guess, I am not the biggest advocate of cottage cheese. I do like ricotta cheese so I decided to adapt it to my liking. I am really glad I did since this bread was so good. I also needed something quick for supper so I decided to make the rolls into sliders. My husband and son had turkey sliders. They liked it. I prefer ham and cheese. They were good. These rolls would even had been good with roasted vegetable sliders. These rolls would be perfect for a picnic with mom.
Can you see the cheese in the bread?
Seven Cheese Bread
6 oz. warm water
1 package of yeast
2 Tbsp sugar
3 1/2 cups all purpose flour
1 1/2 tsp salt
2 Tbsp unsalted butter, room temperature
3/4 cups ricotta cheese
1/2 cup sharp cheddar cheese, shredded
1/4 cup of five cheese Italian blend

  1. In a cup, add the water and sugar.
  2. Add the yeast and allow to dissolve. Set aside.
  3. In a large bowl, combine the flour, salt, and butter.
  4. Add the yeast water and the cheeses.
  5. Mix until the dough comes together.
  6. Place the dough onto a clean surface that has been dusted with flour.
  7. Knead the dough for 10 minutes.
  8. Whip down the large bowl and spray with cooking spray.
  9. Add the dough to the bowl and flip it.
  10. Cover the dough with plastic wrap and spray the plastic with cooking spray. Then flip the plastic over so the sprayed side is facing down towards the dough.
  11. Allow the dough to rise for about an hour. (I allowed it to rise for 5 hours and it was fine.)
  12. Punch the dough down and divide into about 12 pieces. (I made 13 pieces since I didn't want the rolls so big.)
  13. Place the dough pieces onto a sprayed cookie sheet.
  14. Allow the dough to rise for 20 minutes.
  15. Turn on the oven to 350 degrees F.
  16. Place the dough into oven and cook for 20 minutes or until the rolls are done. (I didn't want to wait so the oven had only reached 100 degrees F and I cooked the rolls for 25 minutes. They came out perfect and not doughy but I had made 13 rolls.)
  17. Serve immediately or allow to cool
 Recipe adapted from a King Arthur bread recipe.
Did you already know...
-The oldest flour company in America is King Arthur.
-The company was formed in 1790 by Henry Wood.
- Henry Wood began the business in Boston by importing flour from Europe.
-Since 1896, King Arthur flour has been domestically grown.
His smile is great!

Thursday, January 26, 2012

Fluffy Dinner Rolls

     I love fresh rolls. If a restaurant serves great tasting rolls, I am so there. I love Panera bread and I am so glad that I do not live close to one. Can you imagine having a futuristic button to press and out came your request like a vending machine but everything was fresh? What would you have in your futuristic vending machine? Panera bread? Godiva chocolate? Fresh picked strawberries?
     My sister is so good since she follows a gluten free diet but pasta and rolls are my down fall. No wonder my sister is so small. I know this is the way to convince you to make these rolls, huh? 
     The best thing about these rolls are how short the start to ready to eat time. I only had a couple of hours to make rolls before my guests were arriving. I needed rolls for meatballs. I normally buy the store rolls but they are gummy. Then you place a meatball inside and it is a bigger mess. The rolls were perfect to serve with the messy meatballs. My husband liked these rolls but his pick would be the Texas Roadhouse copycat rolls posted earlier.

Fluffy Dinner Rolls
3/4 cups milk
4 Tbsp butter
3/4 cups hot water
3 Tbsp sugar
1 1/2 tsp salt
4 to 4 1/2 cups all purpose flour
1 package of active dry yeast

  1. Microwave the milk with the butter for 90 seconds. 
  2. Preheat oven to 170 degrees F.
  3. Measure the hot water from your faucet. The water needs to be slightly uncomfortable to the touch.
  4. Add the hot water, milk and butter to a mixer.
  5. Add the sugar, salt, and 2 cups of flour. Mix for 1 minute.
  6. Add the yeast and mix then add one cup of the remaining hour at a time. Stop adding flour to the mixer when the dough has come together and no longer sticking to the sides of the bowl.
  7. Continue to mix on medium speed for 5 minutes.
  8. Stop mixing and cover with plastic wrap tightly to trap the heat. Let sit for 5 minutes.
  9. Coat the inside of a 9x13 pan with butter.
  10. Spray your working area with cooking spray.
  11. Place your dough onto your working area and cut the dough into 24 pieces. 
  12. Roll the pieces into balls and place into your buttered pan.
  13. Place the pan into the warm preheated oven and let rise for about 20 minutes.
  14. After the dough has risen, turn the heat to 350 degrees with the dough staying in the oven.
  15. Bake the rolls for 15 minutes or until golden brown.
 Recipe adapted from Jamie Cooks It Up! 
Did you already know...........
-In 1981, Au Bon Pain Co., Inc. was founded by Louis Kane and           Ron Shaich.
-In 1993, Au Bon Pain Co., Inc. purchased Saint Louis Bread Co, a chain of 20 bakery cafes.
-In 1999, the company sold all of the Au Bon Pain business units and renamed the company Panera Bread.
-In 2010, co founder Ron Shaich opened Saint Louis Bread Co. Cares which is a non profit cafe which patrons pay what they can.

Tuesday, January 10, 2012

Texas Road House Rolls Copy Cat

     Something about eating in a restaurant that gives you peanuts are cool. I have never understood how steakhouses would think to provide peanuts as an appetizer. I think of steakhouses as an out West kind of thing with cowboys. When I think of peanuts, I think of the South like Virginia. Any insight about the two combination?
     I do like steakhouses but we rarely eat at any since it isn't my husband's first choice. We have ate at Texas Road House restaurant a couple of times. The restaurant serves a basket of rolls which are great. When I saw this recipe, I figured I would try it. The rolls are great. I did freeze half the recipe. These photos are from the freezer batch since there were no left overs from the first batch I had made. Yes, they are really good. I even had purchased some cinnamon butter and it was the perfect combination.
Like Texas Road House Rolls

2 cups milk
3 Tbsp melted butter
1/2 cup sugar
1 envelope of active dry yeast
1/2 cup water, around 100 degrees
8 cups all purpose flour
2 eggs
2 tsp salt

  1. Warm the milk in a large pot with the butter and sugar. Heat the milk to just below a simmer and allow to cool about 100 degrees.
  2. Add the yeast to the water and allow to sit for about 3 minutes. 
  3. Add the yeast water to the milk and stir.
  4. Add two cups of flour and mix.
  5. Add the eggs and salt to the pot. Stir.
  6. Add 5 cups of flour and mix. The dough should be soft and not overly sticky. If the dough is sticky, add a little of the remaining flour.
  7. Place the dough onto a clean, floured surface.
  8. Knead the dough about 5 minutes.
  9. Place the dough in a grease bowl and flip it over. Cover the bowl and let rise about 1 hour.
  10. After the dough has doubled, punch it down. Let rest for 10 minutes.
  11. Divide the dough into 20-30 pieces. (Freeze at this stage if desired.)
  12. Allow the pieces to rise about 30 minutes or until doubled in size.
  13. Preheat oven to 350 degrees. Bake rolls for 10 minutes or until golden brown.
Recipe adapted from: Eat Cake For Dinner originally posted on Good Stuff Maynard.
Did you already know.............
-In 1993, Kent Taylor opened the first Texas Roadhouse restaurant in Clarksville, Indiana.
-There are over 350 restaurants in 46 states.
-Employees are called "Roadies". 
-The restaurant's mascot is: Andy the Armadillo.

Thursday, November 17, 2011

Honey Yeast Rolls

I know a lot of people who will see a bee and freak out. I really understand this behavior if you are allergic to bees. I know I am not allergic to bees. How do I know?
When I was a little girl, my younger sister thought it would be cool to throw rocks at a bee hive. We all know the bees do not take kindly to this type of behavior. They swarmed after her. She took off running and ran right past me without warning me what was chasing her. Some memories from childhood will never be forgotten and I know I am not allergic to bees. I also know I do not have a reaction to red ants but that is another story.

Honey Yeast Rolls 1 (.25 oz) package of instant dry yeast
1 cup warm water (105-115 degrees)
1/4 cup honey
3 Tbsp. canola oil
1 1/2 tsp salt
1 egg, lightly beaten
4 cups bread flour
vegetable cooking spray
2 Tbsp butter, melted
2 Tbsp honey

  1. In a small bowl, combine the yeast and warm water.
  2. In another bowl, combine the honey, oil, salt, and egg. Mix well.
  3. Add the yeast and water to the honey bowl.
  4. Add 1 cup of flour at a time to the honey bowl and mixing well after adding the flour.
  5. Turn the dough onto a floured surface and knead for 8 minutes or until the dough is smooth and elastic.
  6. Transfer the dough into a lightly oiled bowl. Turning once to coat and cover the bowl with plastic wrap. Let the dough rise for about 2 hours.
  7. Punch down the dough and knead for 30 seconds. 
  8. Cover with plastic wrap and let rest for 10 minutes. 
  9. Punch down the dough again and divide dough into 12 equal pieces.
  10. Shape the dough into a smooth ball.
  11. Place the balls of dough into a round greased 10 inch baking dish or place each ball of dough in a muffin tin. Let rise for 30 minutes.
  12. Preheat oven to 400 degrees.
  13. Combine the melted butter and honey.
  14. Brush the tops of each balls of dough with the honey butter.
  15. Bake 15-20 minutes or until the rolls are golden brown and cooked through.
Recipe adapted from Annie's Eats.
Did you already know................
-Honey has been found sealed in Egyptian tombs and was still edible.
-Honey means "enchant" in Ancient Hebrew.
-In medieval Germany, peasants were required to pay their feudal lords in honey and beeswax. 
I added 3 small balls to one muffin tin.
I made these for Thanksgiving last year and they were a hit even with my honey.

Friday, November 11, 2011

Parker House Rolls

When I was in Junior High, I took a Home Economics class. I really liked the cooking section. The parenting section was alright but the sewing section was my least favorite part. Maybe this is why my blog is about cooking and not sewing. 
 I am very lucky since my Mom and 2 of my sisters can sew very well. I can sew a button and other minor items. I could probably make an outfit like I had to in class. The only thing I will not sew is a zipper. For extra credit, my Home Economics teacher said we needed to sew a zipper. I asked my Mom to help me. She showed me how to do it but wasn't going to complete my work for me. I tried and tried but I couldn't do it. Finally, my Mom came over and looked. She had accidentally showed it to me upside down. My Mom did feel really bad but I guess being awesome at sewing was not in my future.
In my class, my teacher showed us how to make bread from scratch. How to make sure your water was warm but not too hot before adding the yeast. How to add a little sugar to the water to help the yeast along. The nice thing about making bread is if your dough doesn't rise then something went wrong. The dough needs to be in a warm room or area because it will not rise. If the room is warm or the bowl is in the sun and it still doesn't rise, I would just throw it out and serve biscuits.
Parker House Rolls 1 1/2 cups milk
1 stick unsalted butter plus additional for the top of the rolls
1/2 cup of sugar plus a pinch for the yeast
1 package active dry yeast
1/2 cup water, between 110 to 120 degrees
3 large eggs
1 tsp salt
6 cups all purpose flour
  1. Place milk in a small saucepan over medium heat. Bring to a simmer.
  2. Remove pan from burner and add the butter and sugar. Stir and let cool
  3. In a small bowl, dissolve yeast with the warm water and a pinch of sugar.
  4. Set aside for about five minutes.
  5. In a large bowl, grease the sides and bottom. Set aside.
  6. In another large bowl, add the eggs and lightly beat.
  7. Add the milk mixture, salt, and 1/2 cup of flour. Mix well.
  8. Add the yeast and mix.
  9. To the milk mixture, continue to add 1/2 cup of flour at a time. Mix well after each time. 
  10. Mix until the dough comes together into a ball.***
  11. Generously flour a working surface.
  12. Remove dough from bowl and place on the floured surface.
  13. Knead the dough about 5 minutes. 
  14. Add more flour if the dough is really sticky but a little at a time because you do not want your dough dry.
  15. Place the dough in the greased bowl and cover.
  16. Place the bowl in a warm place so it can double in bulk. 
  17. After at least 60 minutes to about 2 hours, punch down the dough.
  18. Roll the dough in the desired shape and place in a pie pan.
  19. Leave about 1 inch between each ball of dough.
  20. Cover the dough and let rise about 30-40 minutes.

  21. Preheat the oven 350 degrees.
  22. Bake for about 20 minutes or until golden brown. 
  23. Remove the rolls from the oven and brush with melted butter if desired.
Recipe adapted from Bobby Flay.
***I added a little bit of chopped rosemary to some of the rolls for additional flavor and they came out great!

Did you already know..............
-The Boston hotel Omni Parker House created the Parker House rolls and the Boston Cream Pie.
- In the early 1940s, Malcolm X worked as a busboy at the Hotel.
-President Kennedy had his bachelor party at the hotel.