It is spring in Colorado, which means the weather is bipolar! Well, Saturday was cold, windy and
rainy/snowy, so it was a perfect day to stay cozy inside. I watched an episode of The Pioneer Woman,
where Ree made homemade bread and I decided to try out the recipe, to go along with homemade
chicken noodle soup. So, even if the weather is not very spring-y, I can make the best of it with the
yummiest comfort food!
Making bread can be tiresome and time consuming but it is always worth the work! I just love the feel of kneading the smooth dough, seeing it rise, smelling it bake and the taste of it right out of the oven.
(Personal Note: This original recipe is "White Sandwich Bread", however I made it into dinner rolls this time. It makes 2 loafs of bread or 24 dinner rolls.)
2 1/4 teaspoons active dry yeast
4 tablespoons (1/2 stick) butter, melted
1 tablespoon sugar
2 teaspoons kosher salt
5 1/4 cups all-purpose flour, plus more for flouring the board
Combine the yeast and 2 cups warm water in a mixing bowl and stir to dissolve.
Add the butter, sugar and salt. Use a wooden spoon to stir in one-third of the
flour until smooth. Add another third of the flour and stir, then turn it out
onto a floured board to knead. Knead it over 15 minutes, adding the rest of the
flour as you knead. Don't let it get dry too fast; it should stay sticky. Put
the dough in a buttered bowl and cover with plastic wrap. Let it rise for 1
Knead the dough another 5 minutes, place it back in the bowl and let it rise
Butter 2 loaf pans. Shape the dough into 2 loaves and transfer them to the
prepared pans. Cover and let rise for 45 minutes.
(Personal Note: I made "clover rolls" in muffin tins, by putting 3 small balls of dough into each muffin and allowing them to raise for another 30-45 minutes.)
Preheat the oven to 400 degrees F.
Bake the loaves until golden brown on top and cooked through, 30 to 35 minutes.