As you can imagine these rolls are light, fluffy and are perfect for any holiday meal. Without kneading or any special tools to make them, they’re a hostesses (or hosts’) ideal accompaniment to their evening meal.
Before I started my blog, I wanted a way to capture all of our family’s favorite recipes. I thought it would be easy to collect them from each member and simply combine them into a book for Christmas for each household. This task turned out to be anything but simple.
The main hurdle was trying to have people understand just why there was a need for it, and dig deep to find those recipes. I know that long before my blog came about, much of my knowledge stayed locked in my brain until there was a time to use it or someone called upon it. The same is said for my great grandmother whose Krusciki recipe is forever lost. As ideas evolved and my blog came to fruition, it slowly turned into an outlet to share those hidden tidbits, recipes and family secrets that we couldn’t imagine our gatherings without.
This recipe is something my father held onto because of my grandparents. It’s a recipe for featherbed rolls which is a no knead and super light roll with a great clean taste. It hails from the Buffalo Evening News, 1940’s edition. While I’m known to doctor this recipe up with chocolate, the simple recipe is delicious as is.
My lesson to leave you with is that if you like something write it down, you may not have another chance. Or better yet, use a newfangled contraption (called an app these days) which can convert your voice to text! It’s a hard lesson many of us had to learn, but these traditions are what ground us and allow us to remember wonderful memories and great people.
To full plates and eating your tarte out,
- 2 1/2 cups of milk
- 1/2 cup of butter
- 2 teaspoons of sugar
- 1 package of active dry yeast (2 1/4 teaspoons)
- 5 cups of flour
- Sea salt
- In a large saucepan, scald milk and remove from the heat. Discard the film that has formed on the top of the milk. Add the butter and stir, let cool until mixture is lukewarm.
- In 1/4 cup of warm water, add your yeast and sugar, stirring gently. Allow the yeast to proof (if foam doesn’t appear, start this step over).
- Sift the flour into a large bowl. Mix together the cooled milk mixture and proofed yeast until fully incorporated.
- Oil another large bowl and place batter into it. Cover with saran wrap and allow to rise until doubled.
- Butter two muffin pans. Scoop risen dough into muffin pans, about 1/3 full. Sprinkle with sea salt. Cover with dishtowel and place in a warm area. Let rise until dough has doubled.
- Bake in a preheated oven at 350 degrees for 20 minutes. Serve immediately.
- For chocolate dinner rolls, substitute out 1/4 of the flour for cocoa powder and fold in 12 ounces of good quality bittersweet chocolate chips or chunks before allowing the first rise.