HOME-MADE BREAD: This is a pretty simple recipe to follow to make delicious luncheon rolls for your next dinner party.

LUNCHEON ROLLS:

 

 

 

 

3 ½ to 4 cups all purpose flour

1 tbsp. active dry yeast                                               

¼ cup warm water + 1 tsp. sugar                                                                     

liquid ingredients:

    1 cup warm milk

    2 tbsp. butter, softened                                           

    1 tbsp. sugar

    1 ¼ tsp. salt                                                             

 

melted butter for brushing

 

 

 

Proof yeast with warm water and sugar for 10 minutes. Stir it down and let stand 5 minutes more.

 

In a bowl, make a “sponge” by combining warm liquid ingredients and the yeast water with 1½ cups flour. Let the sponge rise, covered, for 1 hour.

 

Stir sponge down and add it into the mixing bowl of standing mixer with dough hook attached. Add 2 cups flour. Turn to Speed 2 and knead dough, adding ½ cup or more flour, and knead until dough clings to hook and cleans sides of bowl.  Knead dough for 2 minutes more.

 

Transfer dough to an oiled bowl, turning it to coat with oil. Cover bowl with tea towel and let it rise in a warm place for about 1 ½ hours or until dough doubles in bulk.

 

Punch down dough and turn it out onto floured surface. Tear off pieces large enough to form 1 ½- inch rounds about 1/3-inch thick. Cover the pieces with towel and let rest for 20 minutes before shaping.

 

Press down half of each round with the handle of a wooden spoon and brush the flattened half with melted butter. Fold over the other half.  Arrange the rolls ½ inch apart on a greased baking sheet. Cover and let rise in a warm place for 30 minutes. 

 

Preheat oven to 425 degrees.  Bake rolls for 12 to 15 minutes, or until lightly browned.  Brush the tops lightly with melted butter and serve the rolls warm.