We had quite the stormy weather yesterday afternoon, but today it is sunshine-y and beautiful! Please join my for a favorite roll recipe and a cup of tea, won't you?
My son, Tim, and his daughter, Avery, picked me this pretty teacup orchid for Mother's Day. I hope I can keep it going! If you have any tips, please let me know.
This cast iron Grapevine teapot is from World Market, a favorite store of mine. Grapevines are a Japanese symbol that represents the blessings of nature. That's a beautiful thought, don't you agree?
My late beloved Mom sent me home one year with this pretty Royal Albert teacup. There isn't a pattern name on the back, but it has such a pretty Springtime pattern.
My daughter, Molly, and her kids gave me this pretty topiary azalea plant for Mother's Day. I hope I can keep it going, too!
Here's Cissy with her baked rolls that she took home for her family. We actually doubled the recipe for us each to have a dozen rolls. Cissy made her mom and me some sugar scrub for a Mother's Day gift. Wasn't that sweet of her? My son, Kevin and his wife, and little girls were out of town for Mother's Day, and he has been making me something for Mother's Day.
I'm leaving for the Texas Hill Country this week, and driving with a friend to visit one of our friends that moved there to her lake house. I won't be around to visit as much.
Yield: 1 dozen
60 Minute Yeast Rolls
ingredients:
- 2 to 2-1/4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Rapid Rise Yeast
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup water
- 2 tablespoons butter
instructions:
How to cook 60 Minute Yeast Rolls
- Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes, or knead in mixer with a dough hook, for about 4 minutes. Cover; let rest 10 minutes.
- Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Bake in preheated 375°F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
- To Freeze (unbaked rolls): Follow recipe as recommended up to and including when rolls are shaped and placed in pan. Tightly wrap rolls and pan with plastic wrap and foil. For best flavor, thaw and bake within one week of freezing.
- To Thaw: Place pan of rolls covered in refrigerator overnight. Remove from refrigerator and continue the thaw and rise process at room temperature. When thawing at room temperature, allow at least 2 hours for rolls to rise after removing from the refrigerator. If rolls are not rising, boil a pot of water, remove from heat, cover the pot with a wire rack and place pan of rolls, covered with a cloth on top of rack. The steam will warm the dough to speed the rising process. Once the rolls have doubled in size, bake according to recipe.
I am sharing this with these lovely parties;
