off to make

[salin]

porter house rolls (first time)... wish me lots of floury luck....

actually porter house recipe... but clover leaf rolls form (glutton for punishment, I am...)

any advice from seasoned bread/roll makers in the house?

[nothingshocksmeanymore]

1. Good luck

What are those?

[salin]

3. buttery yeasty yummy rolls

the clover leaf = put three little balls of dough into a muffin tin - and when the roll rises... it looks like a clover leaf.

[SOteric]

2. I think you mean 'gluten for punishment.'

Knead gently, like you're massaging a sweetheart, not beating your frustrations into the dough.

Proof at room temperature rather than a hot or damp environment and extend the proofing time a bit.

Coat the proofing mass of dough with a pan spray like PAM to keep a skin from forming.

You'll do fine.

[salin]

4. good advice

just did bread last weekend for the first time in YEARS. To rise... put the oven on warm for 45 seconds (barely any heat) and covered the dough and put it in the oven.

so I can't take my GD frustrations out on the dough... drat!

PAM... at the second rising for the bread I used a dab of olive oil - but where that taste was okay if it worked into the bread... I think PAM is better for the roll dough.

Am I going to change things too much if I add a tad more sugar than is called for in the recipe... these rolls ought to be a tad bit sweet.

[SOteric]

9. Nope, a bit more sugar will be fine

it makes the yeast happy. There may be a few more small holes in the dough. I like to put a smidge of honey in sponge. It adds a kind of complex sweetness that's very nice with the yeast and wheat flavours of bread.

[salin]

13. mmmmmmm

to late for this batch... but I will definitely try honey next time.

I am sort of digging this bread baking thing - forces some quite time ... think I may have to do a batch (bread/rolls etc.) a week :D (oh says the newbie :D)

[patdem]

11. You stole my thunder...you you you usurper...LOL

I love that he used glutton...course I had to go to the dictionary and all and by the time I got back and posted my funny you were well ahead.

I am anti yeast. I can raise the dead, but I cannot raise dough.

[salin]

14. pssst (she)

:D and she didn't even see the almost pun :D Good catch to you both!

[nothingshocksmeanymore]

12. Your first sentence has me practicing the fine art of visualisation

I'm cool with it all the way til the part where I get stuck in the oven. :D

[tridim]

5. Saw these on Martha Stewart

Martha rules, I don't care what everybody else thinks. :)

Parker House Rolls

http://www.marthastewart.com/page.jhtml?type=content&styleType=tvradio&catid=cat17575&id=recipe3878

I made one batch, ate about half of them and gave away the rest (because I thought I had too much). Three days later I had to make another batch because they were so damn good. I'm making another batch tomorrow. Well worth the effort.

[salin]

15. My recipe was very close

(did a little varying from an old Joy of cooking) - but instead of the strips... am going to attempt the cloverleaf shapes. Fun thing is I don't have enough forms - had to borrow others - all sorts of varied shapes... should make for some visual variety at the Thanksgiving table.

[buddhamama]

6. good luck, have fun

and Happy Thanksgiving to you,salin.

[salin]

16. to you as well

:D :hi:

[cmf]

7. I'm making two different types of rolls tomorrow

1/2 of the batch will be Parker House, the second half will be crescent rolls. Homemade rolls are one of my favorite things about Thanksgiving. Your guests will appreciate it! Good luck!

[salin]

17. crescent rolls

I am going to have to work up to that level of confidence in handling the dough... Yummm for your guests! My family will just be... a tad surprised (not thought of as the family bread chef).

[corarose]

8. What do you need to know I can make them in my sleep?

:kick:

[salin]

18. I was nervous

before starting (the recipe didn't use much sugar).. so I posted a plea... but the dough is now rising...

Actually... here is a novice question that I would love help with. So I punch down the risen dough... and then I make small balls (for clover leafs)... but noone says how you get the little balls from the big batch of dough. Do I just tear off peices and then roll the balls in my hands?

[corarose]

20. DON'T PUNCH THE DOUGH DOWN!

Do you have a scale or are you good at making small balls?

Make sure you spray you muffin tin lightly and I always wipe it out with a paper towel but make sure that it has a coating.

I feel the balls in my hands and I make them all of the same size. After you put three balls in each of your muffin tins cover them with plastic wrap that has been sprayed with cooking spray like Pam but not too much on the plastic wrap.

Let them rise for the second time.

You will need to egg wash them right before you bake them and you make an egg wash with one egg and 1 tsp of water.

[salin]

21. I don't punch them down?

Thanks. Just realized though the recipe I am using says this... another one I am looking at does not. I will follow YOUR advice.

I have never done this - so I wouldn't know how to use a scale to make the balls. I do make a mean norwegian meatball (family recipe) - so am decent at softly but effectively making a ball - not so much by rolling, but by lightly taking the ball and gently tossing it between my lightly cupped hands. Didn't even think as to whether or not that is an effective way of doing this for rolls....

The recipe suggested melted butter - but the egg wash sounds better. Thanks!

[patdem]

10. Don't you mean you are a 'gluten' for punishment????

I find that yeast hates me...in my whole life I have never had a yeast infection. That should tell you something...I am a woman and have been on antibiotics.

[salin]

19. lol

I think I am now officially a gluten for punishment!