Hello there, guys, gals, and non-binary pals! Here’s this month’s Retro Recipe Butter Rolls! It’s another vintage recipe from a pamphlet called”Good Bread: How to Make It”. As ever, I’ll get all anecdotal afterward!
- The Ingredients
- 2 cups scalded milk (heated to 180°F/82°C)
- 1/2 cup butter (1 stick)
- 2 tablespoons white sugar
- 1 teaspoon salt
- 4 to 6 cups of bread flour
- 1/2 cake yeast foam, dissolved in 1/4 cup of lukewarm water OR 1/2 packet of active dry yeast (1 heaping teaspoon or so) dissolved in 1/4 cup of lukewarm water.
- Note: check out the amazing Wild Yeast website as to how the hell I figured out that equivalent
- The Way of Preparing
- Add the butter, sugar, and salt to the milk.
- When lukewarm, add the dissolved Yeast Foam, then 3 and 1/2 cups of flour.
- Let rise until light (doubled in size) then add enough flour to make a soft dough.
- Let rise again, then place on moulding board and roll into a sheet 3/4 of an inch thick.
- With a very sharp knife, cut into pieces 2 and 1/2 inches long and 1 inch wide.
- Place close together in a buttered pan, let rise until light and bake in a brisk oven (approximately 350°F-400°F/Gas 4-6/Fan160-180) for fifteen minutes.
- My oven took about sixteen minutes at 350°F to bake these.
- I serve this with just butter and jam or a good marmalade.
- Freeze the pre-cut slices unbaked for up to a month in an airtight bag; bake from frozen for about two minutes longer than usual. Use a little extra butter in the pan.
- This makes the BEST french toast bread.
- Use GOOD butter. Not margarine.
These were great when all I had was a toaster oven.
I could make two or three batches at a time. So many, many bowls. I’d flavor them with honey and rosemary, or garlic and cheese, or with lemon zest and a pinch of sugar on top, and freeze it all. Then just pop it into a little foil dish and wait almost twenty minutes.
I cannot tell you how many times I burned my damn fingers trying to snatch the hot slice straight from the toaster oven. Not that it ever went stale, but I do love making french toast from this particular “bun”. It also makes great cheese toast.
And…now I’m hungry.
Just remember, friends, when you’re adding something to a yeasted bread (thanks, Paul Hollywood!), do it after the first rise. I honestly don’t usually add much to this until after the second rise.
Happy Baking! I would love for you to send me pictures of your attempts. And please share any recipes you’d like me to make!