fresh from the oven and feathery light, these feather rolls are simply irresistible
It seems that everyone is on the low-carb, no-carb bandwagon. Everyone but this girl.
We eat plenty of fresh fruits and veggies. Our meals are either meat free or consist of lean sources of protein like this chicken salad. But we really enjoy our carbs (in moderation) too. We love our pasta and bread. And if there are fresh rolls on the table at dinner time, I can pretty much get my kids to eat anything on their plates.
These feather rolls have been a staple on our table for years. The recipe is from the Franny Farmer cookbook. It was an engagement present form my mom and the book I turn to most often. These rolls are pretty much foolproof, so if you are new to making yeast dough, this is a great recipe to start with.
I always use my stand mixer when making bread, but this is a dough that can easily be mixed by hand with a wooden spoon. They rise high, and are feathery light inside (hence the name) and are truly irresistible hot from the oven and covered in butter.
- 1 package active dry yeast
- 2 cups white flour
- 1/2 tsp salt
- 3/4 warm milk
- 4 Tbsp butter, very soft
- 2 Tbsp honey
- 1 egg
- in the bowl of a stand mixer combine the flour, yeast, and salt
- whisk together the milk, butter, honey, and egg
- pour the wet ingredients over the dry, and beat until very well blended
- cover and let rise 1 hour
- stir down the dough, and fill buttered muffin tins halfway
- cover and let rise 30 minutes
- preheat the oven to 400 degrees
- bake rolls for 15 minutes
**Because I always use Red Star Platinum Yeast I simply add the yeast with the flour. If you are using another brand of yeast, you will want to proof the yeast in 1/4 cup warm water with 1 Tbsp of honey – stir and let sit 5 minutes, and then add to the milk butter and egg.
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