I'm happy to say "I found a simple bread recipe" in this months copy of "Country Living Magazine"..... I made the bread/Rolls yesterday and they we so easy!!
Get this... "NO kneading and NO punching down".. it rises in the fridge over night!
Entertainer Trisha Yearwood had an article in this months issue, and showcased her cousin Peggy's bread recipe.. and I wanted to share it with anyone who loves 'fresh home made bread' but hates the work involved...
This next photo is my bread in the oven......
The beauty of this foolproof recipe is that the dough rises in the frigde and does not need to be punched down or kneaded. The next day you just scoop the dough into muffin tins and bake.....And Voila- hot rolls in about 20 minutes!
This recipe makes 5 doz mini rolls...
1 pkt (1/4 ounce) active dry yeast
2 cups warm water
1 1/2 sticks unsalted butter, melted
1/4 c sugar
1 lg egg
4 cups self rising flour
Dissolve yeast in warm water. With an electric mixer combine butter and sugar, then add the egg. Add yeast mixture and combine well. Gradually stir in flour until smooth... Pour into a greased, airtight 2 qt bowl. Store tightly covered in fridge to rise overnight.
The next day, preheat oven to 350' f. Grease miniature muffin tins. Spoon dough into each muffin cup about 3/4 full. and bake rolls for about 18 to 20 min. or until browned. I added an extra 8 minutes for the one loaf I made...
I filled two muffin tins and one loaf pan for bread....I also brushed the muffins with egg yolk to give the rolls a nice brown top, then put poppy and sesame seeds on top of some....I think for the next batch I might put browned onions on top.. yummmm!
This recipe can be used as needed and store the dough in the fridge for up to three days... so give it a try.. your family will love it!
