Homemade Rolls
By: Jill Finger
Category: Uncategorized
| Aperture: | f/2.2 |
|---|---|
| Focal Length: | 4.15mm |
| ISO: | 64 |
| Shutter: | 1/0 sec |
| Camera: | iPhone 6s Plus |
With our homemade chicken soup for Christmas lunch, I wanted homemade rolls. In the Taste of Home Baking Book, there was a recipe for rolls that could be partially baked, frozen, than finished in the oven just before serving. I love a recipe I can do ahead of time, so I had to give these a try.
The top picture is the dough after 8 minutes of kneading and set to rise, in my grandmother’s bread bowl, by the heater in the dining room.
The second picture is the dough after rising for 1 1/2 hours. Looking good!
The dough is formed into rolls and left to rise for 20 to 30 minutes. Notice the top pan. They were the first ones I made and they rose a lot while I was making the other ones.
This is the partially baked rolls. The bottoms are light tan, but the tops are still pale, kind of like the brown and serve rolls available at the grocery store.. After they are fully frozen, I’m going to try baking two of them to see how they come out. If they’re good, I’m all set for baking the rest for Christmas lunch. If not, I’ll make them again on Christmas morning and bake them then. Here’s hoping…..
Finger on the Shutter 
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