I have been experimenting with different recipes for yeast raised baked goods, such as crescents, breads and rolls. Some are quite simple and others are more sophisticated, but they all are so heavenly delicious, hence so worth the preparation effort.
Today, I will share my latest recipe for delicious butter rolls, so rich and buttery, and as all yeast raised baked goods, they are at their prime taste right after baking, while still slightly warm….but never served when still HOT.
Yeast raised baked goods need cooling off time before serving, to retain their best texture and flavor.
I love an English Muffin for breakfast, to make an Egg McMuffin, or an Egg Sandwich with boiled egg slices, or just have it toasted with cream cheese and fruit preserve…yummmm.
I found this interesting recipe for English Muffins to make from scratch in my own kitchen, so of course I was very excited to try it.
If you are following my posts, you already know that I am on a look out for a specific recipe of home made rolls. One which comes the closest in taste and texture to the ones so many of us enjoyed at a summer camp in Ellenville, NY.
I already posted a recipe which I, and many others, feel totally resembles these infamous rolls we all are missing and craving, but I was still looking for a simpler recipe, one which the kitchen ladies at the camp would have used.
I feel this one might be it.
I always wanted to try a Babka recipe, to taste the difference between Paska (Ukrainian Easter Bread) and the very popular Babka. This year I finally baked Babka and everyone loved its taste and texture.The recipe is basically the same as for Paska, but it requires 2x the amount of yeast and butter, 1/2 the amount of flour, but same amount of sugar, which you may decrease to your taste.