15 minute bread bag and almost as easy roll recipe!

I'm so sick of ziplock bags: paying for them, washing them out, drying them all over the kitchen. To ease up on our use, I made this easy bread bag using a vintage tea towel, a scrap of fabric from my kitchen curtain project, and some velcro. Don't look too close--this project was also intended to make me practice turning and stitching around a small area. Let's just say the stitching around the velcro would not pass the 90 degree rectangle test. Oh well. The rolls I made today don't mind.

If you've never made rolls before, try this easy recipe. It literally takes a few minutes to throw together, then some patience to let them rise before baking for 15 minutes. Today, I sewed the bread bag while the rolls were rising. It came together so fast, my husband and I decided to take the baby to the swimming pool for a last chance swim before the pool closes. I checked with my mom who assured me I could throw the dough into the fridge for a slow rise while I was gone, then just take it out and let it come to room temp. when we got home. They came out fine and the pool was worth it.

I loved making these this past winter when my son was 5-6 months old. I'd wear him to sleep in a sling while I made up the dough, then I'd put him and the dough in his space-heater warmed room. He only ever slept for 45 minutes to an hour--the exact time the dough needed! I'd put him back in the sling while I rolled the dough into balls for the second rise. This is pretty much the only domestic skill I really got a handle on when my baby was small. Somehow, that sling and laundry just didn't get along.


Mom's Favorite Rolls

½ cup milk

6 T unsalted butter

Warm water

½ cup sugar

1 egg

1 tsp. salt

2 T. yeast

5 – 5 ½ cups bread flour

1. Place milk and 4 T butter in a 2-cup measuring cup. Microwave on HIGH for 1 ½ minutes or until butter is melted. Add enough warm water to measure 2 cups.
2. Combine sugar, egg and salt in large mixer bowl; mix well. Add milk mixture; mix well. Add yeast, one tablespoon at a time while mixer is running. Turn mixer off and let stand 2 minutes.
3. Add 3 cups flour. Beat at medium speed, scraping bowl often, until smooth and elastic (2-3 mins.) Change from paddle to dough hook and add enough remaining flour to make dough easy to handle.
4. Place 1 T butter in a large bowl and microwave for 40 seconds on HIGH. Set aside. Turn dough out onto a floured board and knead until smooth. Place dough in the bowl, then, turn it over so the “buttered” side is up. Place plastic wrap across the top and let rise about 40-45 minutes.
5. Punch down dough; divide in half. Divide each half into six buns. Grease a 10 X 15-inch jelly-roll pan with melted butter. Place buns on baking sheet and brush tops with more melted butter. Cover with plastic wrap and let rise, about 40 minutes.
6. Preheat over to 375-degrees. Bake buns 15 minutes on until golden brown (Note: I used a mix of white and wheat flour which is why my rolls above may look darker than how yours turn out).
   

Always follow mom's directions.
Happy Baking!