My birthday was about a month ago and Evan got me what I've been wanting for 6 years - a KitchenAid mixer. He has actually offered to get it for me several times before, but I always wanted a lot of smaller presents, rather than one big one. After Christmas, I told Evan to go for it and get me the mixer for my birthday and not to ask me again what I wanted, because I was sure I would change my mind. On April 9th this year, my mixer dreams came true!Here's the man of my dreams with the mixer of my dreams!!
My love affair with Kitchen-Aid mixers has been going on for a long time. I can't ever remember a time in my childhood when we didn't have one. My mom actually made us homemade bread at least 3 times a week when I was in elementary school. Back then I was embarrassed to take homemade bread in my lunches, because everyone else had Wonderbread with the crusts cut off. Now I realize my mom was granola-y before it was cool. (She even made homemade yogurt!) I loved sitting by the mixer helping her make the bread dough. She would give me some of the left over dough to create whatever baking surprise I wanted to with it. (Butter and cinnamon sugar was a favorite to add.) I really liked eating the raw dough and whenever I taste a little bread dough now, it reminds me of my childhood.
I started making "60 minute rolls" when I was about 10 years old. It has become a tradition in my family that I always make these rolls for Thanksgiving, Christmas, and basically any other dinner that I like to make special for my family. Somehow, throughout the years, the name "60 minute rolls" has jokingly evolved into "60 hour rolls." I think it's because I like the dough to get so puffy that I often let the dough rise a lot longer than the recipe calls for.
To me, having a good sturdy mixer to make these rolls is almost a necessity. I've made them by hand before, but all the kneading required often discourages me from making them often. Evan got me a cheaper mixer when we were first married, but I have a bad habit of breaking our appliances. That mixer didn't last through too many batches of 60 hour rolls.
So, it had been almost a month since I got the mixer and I still hadn't made anything in it. I was feeling guilty and didn't want to discourage Evan from giving me even more awesome presents. I had been wanting to make my 60 hour rolls, but I don't like to have too many delicious carbs hanging around our kitchen and 2 dozen rolls are just too many for just Evan and I to eat. I decided that since I was going Visiting Teaching that day I could make some rolls to share with the family I visit and then I wouldn't have so many rolls left over for Evan and I. I also shared some of the rolls with our awesome friends and apartment managers.
Here's a photo-story of the roll making process:
I forgot to take a picture of us eating the rolls.
Here's the recipe:
60 Hour RollsHere's the recipe:
- 4 -5 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons yeast
- 1 cup milk
- 1/2 cup water
- 1/4 cup butter or margarine
In mixer, combine dry ingredients, using only 3 and 1/2 cups of the flour, and stir. In a saucepan, combine milk, water, and butter. Heat, stirring frequently, until the mixture is hot. (The butter does not have to be completely melted; mixture should not boil.) Slowly pour the liquid mixture into the dry mixture while mixer is running at a slow speed. After all the liquid mixture has been added, change to using a dough hook. Begin to add the remaining flour 1/2 a cup at a time to the batter. Have mixer knead mixture until it has formed a nice, elastic dough. Let dough rise for 15 minutes (at least). Form dough into rolls and let rise 20 minutes (at least). Bake for 8 minutes (or until rolls are as brown as desired) at 425 degrees. Brush rolls with melted butter or margarine to make them nice and shiny. Enjoy!!
This recipe makes 2 dozen rolls.
2 comments:
This post made me so hungry, I might have to make these tonight for dinner.
1. I love these rolls and how easy they are to make for dinner even when I haven't planned to make rolls, I can make them in about an hours time
2. I do agree a mixer is a must, I don't have one and it's a pain adding the hot mixture to the flour without killing the yeast
3. Roades rolls hold NOTHING on these, and they take so much longer
4. Gage loves rolls and so they are always a hit and make me feel good when I make them because he says they are so yummy
5. No matter how good mine are I always think yours Jenny, taste so much better and look way cooler.
Those are the best rolls ever! Thanks for bringing them to me the other day! Damon loved them too, which is quite the compliment because he is such a picky eater! Hope you don't mind me stealing the recipe!
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