Bakers and bread makers, I need you.

I have a hot roll recipe hand written by the school cooks who made them. It’s in such shorthand that nobody in my family can actually make them. There seem to be missing steps that experienced breadmakers would just know to do. I will write it word for word except for where I can’t make out the handwriting. Hot Rolls 1 cup warm water 1 package yeast 1/4 cup sugar 1 tsp soft butter 1 egg beaten Put water (and rest of) ingredients into large mixing bowl. Beat well. Add 3/2-4 cups self rise flour. Mix until soft dough form (should not be sticky) put on floured board and knead a few times until smooth. Place in greased bowl cover with plastic wrap ~45 min. Punch down. Place upside down on floured board and divide into 12 pieces into 9x12 pan. Let rise 30 min. Bake 350 for 20 min. I just attempted them for the first time, by the time I got the dough feeling right sticky-wise, it was way overworked. They came out as lumpy biscuit balls that tasted like concentrated yeast. My thoughts are should I skip activating the yeast according to package and just dump it straight into the recipe, is 3/2-4 a weird way of writing 3 1/2 - 4 cups. And how should I mix the wet mix with the flour to avoid over mixing before I get to the formed non-sticky dough for the kneading phase. I have photos of the index card it’s written on but I can’t attach photos easily. Plz help. submitted by /u/wrackdemon [link] [comments]

I have a hot roll recipe hand written by the school cooks who made them. It’s in such shorthand that nobody in my family can actually make them. There seem to be missing steps that experienced breadmakers would just know to do. I will write it word for word except for where I can’t make out the handwriting.

Hot Rolls 1 cup warm water 1 package yeast 1/4 cup sugar 1 tsp soft butter 1 egg beaten

Put water (and rest of) ingredients into large mixing bowl. Beat well. Add 3/2-4 cups self rise flour. Mix until soft dough form (should not be sticky) put on floured board and knead a few times until smooth. Place in greased bowl cover with plastic wrap ~45 min. Punch down. Place upside down on floured board and divide into 12 pieces into 9x12 pan. Let rise 30 min. Bake 350 for 20 min.

I just attempted them for the first time, by the time I got the dough feeling right sticky-wise, it was way overworked. They came out as lumpy biscuit balls that tasted like concentrated yeast.

My thoughts are should I skip activating the yeast according to package and just dump it straight into the recipe, is 3/2-4 a weird way of writing 3 1/2 - 4 cups. And how should I mix the wet mix with the flour to avoid over mixing before I get to the formed non-sticky dough for the kneading phase.

I have photos of the index card it’s written on but I can’t attach photos easily. Plz help.

submitted by /u/wrackdemon
[link] [comments]