Prep 2 hrs
Cook 10 mins
Everytime my friend Joy makes these for a gathering, people always sneak a few in their pockets when they leave (no exaggeration). These are easy to make if you have the time and they smell wonderful. I think the key is using a mix of flour. I use mostly white with a little whole wheat. I wouldn't call them sweet in a dessert sense and they go well with everything from icing to butter to Italian beef sandwiches.
- 2 1⁄4 teaspoons yeast or 1 (1/4 ounce) packet yeast
- 1⁄2 tablespoon sugar
- 1⁄2 cup warm water
- 1⁄2 cup warm milk
- 2 eggs, beaten
- 3 tablespoons butter
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 2 1⁄2 cups white flour
- 1 cup whole wheat flour
- Dissolve 1/2 tablespoon sugar and yeast in luke warm water.
- Let rest until foamy, about 10-15 minutes.
- In separate bowl, place butter, 1/4 cup of sugar and salt in the warm milk.
- Mix until the butter is melted and sugar and salt dissolve.
- When the mixture is cooled to luke warm, add yeast mixture and beaten eggs.
- Add flour and knead until it forms a nice ball.
- Place in a bowl, cover and let rise to double the size, between 1-2 hours.
- Punch down, knead and shape into roll sized balls.
- It is easier to shape them"seamlessly" if you put a little water on your hands as you roll them.
- Place them into buttered pans.
- Cover and let rise again, about 30 minutes.
- Bake at 425 for 8-10 minutes or until golden brown.
As these tasted a bit flat, I believe these need 1/4 - 1/2 teaspoon more salt. I shaped the dough into 3 baguettes and 21 small sandwich thins. I baked the thins at 350F for 12 minutes, and the baguettes for 18 minutes. (I baked some rolls last week at 425F for 8 minutes and the bottoms were too brown.) Preemie adoption, Spring PAC 2014.