Re: Kat's Rolls + CHARM-LIGHT

[rhoda reporter]

wow thanks Kat!!!

Shall read through again later and let me know in weight how much 1/2 stick butter is..I shall weigh it out.We dont get sticks here...just bricks of butter...

LOVE ---------CHARM-LIGHT

              Rhoda

On Sat, Nov 12, 2011 at 3:31 AM, Kat <ehde...@gmail.com> wrote:

I get many requests for my rolls during the holiday season and often
am asked for my recipe.  So here it is....and one of the most
important ingredients is CHARM-LIGHT, chanted anytime I cook
(sometimes just quietly intended).  I follow inspirations that come to
me while cooking and chanting CHARM-LIGHT.

It usually takes a total of 5-7 cups of flour total, and occasionally
I add 5 eggs (depending on inspiration of the day).

Kat's Rolls

Combine:

~ 2 cups luke-warm water
~ 1 tablespoon/1 pkg yeast

Let sit for 5 to 10 minutes.

Add:
~1/2 stick softened butter
1/2 cup packed brown sugar
1 teaspoon salt
3 to 4 eggs
3 to 4 cups flour

Thoroughly mix with kneading hook. Slowly add additional flour about
1/4 cup at a time, kneading for a couple of minutes after each
addition until dough cleans the sides of the bowl.

Kat's Rolls

Combine:

~ 2 cups luke-warm water
~ 1 tablespoon/1 pkg yeast

Let sit for 5 to 10 minutes.

Add:
~1/2 stick softened butter
1/2 cup packed brown sugar
1 teaspoon salt
3 to 4 eggs
3 to 4 cups flour

Mix with kneading hook, slowly
adding additional flour about 1/4
cup at a time, kneading for a couple
of minutes after each addition until dough
cleans the sides of the bowl.

Place in a floured bowl and allow to rest for at least 2-3 hours.

Pinch dough off in balls and set on pan a greased pan, about 1-2
inches apart.

Press thumb into center of each ball and slather indent with softened
butter, or combine butter with grated cheese and/or fresh pressed
garlic and/or fresh pressed jalapenos (I just press through the garlic
press).

Bake at 350 to 375 for 13-18 minutes (some ovens cook better at 350
for longer, and some cook better at 375 for shorter).

----------

Additional Notes:  This is all estimations, as according to how the
day feels I vary amounts.

Brown sugar instead of white sugar in any recipe will make it softer
and moister.

Do not substitute margarine or anything else for the butter.  If you
want mouth-watering rolls, you must use butter.  I generally use
unsalted butter.

The longer you let the dough rise the lighter the rolls.  Dough left
out overnight is amazing for making scones.  I do not generally do two
risings, just one.

Again, don't compromise on garlic and/or jalapenos.  Use fresh and
press yourself.

On humid days, use 3 eggs.  On dry days use 4.

Amount of flour varies substantially according to the humidity of the
day.  Doing small additions after the initial 4 cups allows you to
tweak for current conditions.  After each small addition knead for at
least 2-3 minutes before adding more.

Really slather the butter on the roll.  A deep press with the thumb
will give a good hole for slathering butter into, which in turn will
allow the butter to cook deeply into the roll.

And finally.....since I work a lot with Switchwords, I like to chant
CHARM-LIGHT as I cook.  This tends to give me inspiration to create
amazing foods.  (Learn about Switchwords at http://aboutsw.blueiris.org)

Please let me know if there are any questions or comments.

CHARM-LIGHT.

Kat

[Kat]

It is 4 ounces.

[rhoda reporter]

GREAT THANKS

On Sat, Nov 12, 2011 at 8:07 PM, Kat <ehde...@gmail.com> wrote:

It is 4 ounces.