My goodness, I just can't keep myself away from breads. I just love the magic of yeast roaring to life and leavening my dough. And kneading is such a great stress-reliever now that I've mastered the technique.This roll recipe is great if you have a stand mixer. Here's how you make the magic in your home"
Heat one-third of milk in the microwave for about one minute, or until it's warm to the touch. Add one and a half packets of yeast and set aside until it bubbles, about 10 minutes.
In the interim, add 2/3 of a cup milk, two sticks melted butter, 1/4 teaspoon salt and 1/4 cup sugar into the bowl of the mixer. Mix it on the low setting using the hook for about three minutes or until the sugar is dissolved.
Add two beaten eggs, 1/4 teaspoon baking soda and 1/4 teaspoon baking powder along with the yeasty mixture. Incorporate on the low setting, then turn it up to about four so that the mixer is beating the ingredients rigorously. Add four to five cups of flour a quarter cup at a time with the mixer on high, which will probably take about seven minutes. You want each quarter cup to incorporate before adding another. You know you've added enough when the dough starts to form a ball around the hook.
Turn out the dough onto a floured surface and knead lightly for a few minutes, adding flour as needed to keep the dough from sticking. You want a satin-y kind of dough.
Put in a greased bowl and turn to coat. Allow to double, about an hour and a half.
Turn out onto a floured surface and cut into circles using a three-inch cookie cutter or a coffee mug. They should be about a half inch thick.
Put on a greased cookie sheet, brush the surface with more melted butter and turn over and seal, creating little half moons. This creates about two trays of rolls.
Allow to rise until doubled, probably about another hour.
Cook in a 250-degree oven for about 20 minutes or until golden brown. Pull them out of the oven and brush with more butter, then serve. Butterlicious.
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