Cinnamon Sugar French Toast Bites

Since I have all my children back at home, I am attempting to make a hot cooked breakfast. When you only have 2 children and they don't usually like eating a big breakfast, it makes it a little tougher to put the time and energy into doing anything to complicated, especially when you are NOT a morning person.

I found this recipe at Multiply Delicious and thought I would give it a try. It was a fun take on an old favorite and a big hit with ALL the kids. Granted, it does take a little bit more work cutting the bread into cubes and cooking them individually. But because of this, it becomes a finger food and great to grab and eat when you children are running out the door to school or work. I do have a few recommendations that I will post at the bottom.

Cinnamon Sugar French Toast Bites

3 Tablespoons Sugar
2 teaspoons ground cinnamon
2 large eggs
1/2 cup buttermilk
1/2 cup milk
1 teaspoon vanilla extract
Pinch of Salt
1 loaf french bread, cut into 1-inch cubes
2 Tablespoons unsalted butter
Maple Syrup

In a large bowl, stir together the sugar and cinnamon. Set aside.

In a large shallow bowl, whisk together the eggs, buttermilk, milk, vanilla, and salt until blended. Place the bread cubes in the egg mixture and using a large spoon, toss gently until the cubes are evenly coated and all the egg mixture has been absorbed.

In a large frying pan over medium heat, melt 1 tablespoon of the butter. Add half the coated bread cubes and cook, turning often, until golden brown on all sides, about 5 minutes. Transfer the cubes to the bowl holding the cinnamon sugar and toss to coat. Repeat with the remaining bread cubes and 1 tablespoon butter.

Divide the french toast bites into individual servings and sprinkle with remaining cinnamon-sugar. Serve with maple syrup.

Here are my suggestions:

First I think I would cut these into strips instead of cubes. Then you could eat them like French Toast dippers. They would be easier to cook (not as many things to turn), but they could still be a finger food and you could still roll them in the cinnamon sugar.

In the recipe it says to put half the bread cubest into the batter then into the pan. I felt mine got a little to soggy. Even after cooking all the edges slowly, they were a bit to mushy inside for my liking. But this is coming from a girl who doesn't like runny eggs :) So, the fact you have now cut your bread into strips, it makes it easier to dip them individually into the egg mixture, then put them into the pan without to much soaking.

I would also consider adding 3 or 4 eggs instead of just the two. But I do like mine a little thicker and eggier (is that a word?).

I also served mine with THIS SYRUP, instead of the maple. You already have the buttermilk, so whip up a batch of this. Just remember to put it in a larger pan because it at least doubles while boiling and you don't want it to burn or bubble over. You can keep this in the fridge and is yummy on ice cream or just eating with a teaspoon when not on a diet :)

I saw this recipe awhile ago and bookmarked it for further exploration later. For some reason, this seems like such a fun spring idea. Maybe making the cones and putting some delcious chicken salad in them. I can see a picnic or luncheon with the ladies. The one thing about this recipe is that they use small metal cones to wrap the dough around. I don't know about you, but I loaned all my fancy metal cones out and never got them back (okay, I never really had any to start). I did find that one suggestion was to use sugar ice cream cones and wrap foil around them, THEN wrap your dough around the foil. Another woman tried using cardstock (she used old brochures mailed to her). She wrapped them in the shape of a cone and then wrapped the foil around them. Then wrapped her dough around the cone. She said it worked fine. So now I have given you some inexpensive options. Here is the recipe below, and cookingbread.com is the site the hosted it. They have detailed step by step directions with pictures. Which makes it a little easier I think. Also, HERE is the recipe card version.

Bread Cones:

Ingredients

Dough:

• 1/2 cup milk
• 1/2 cup water
• 3 tablespoons oil
• 1/4 cup sugar
• 1 beaten egg
• 1 1/2 teaspoon salt
• 2 1/4 teaspoon instant yeast
• 3 1/2 to 4 cups bread flour

Egg Wash:

• 1 egg
• 1 tablespoon milk

Method

Pour milk and water into a saucepan and heat to a scald. Pour this into a large bowl, allow to cool to lukewarm. Add in oil, sugar and salt; mix with a wooden spoon till well blended. Add in beaten egg and 2 cups of flour; mix till smooth with a wooden spoon. Add in instant yeast and mix. Allow to sit for 10 minutes uncovered. Now, start to slowly add in more flour. When the mixture becomes to hard to mix, pour out onto a well floured surface and knead in more flour for 8 minutes. The dough will become smooth and elastic. Add just enough flour that the dough no longer sticks to your hands while kneading. Add a tablespoon of oil to a clean bowl and place the dough into the bowl. Turn over a few times to lightly coat all sides with oil. Cover with plastic wrap and allow to rest till double in bulk, about 1 hour. Remove dough and knead a few time to release the gas. Now cut the dough into 8 pieces. use a scale to make sure each piece is equal in weight. Allow to rest for 5 minutes. Take each piece and roll into a 36 inch rope. Roll ropes around the greased 6 inch cream horn tubes. Place onto a cookie sheet lined with parchment paper and cover with plastic wrap. Allow to rest for 30 minutes. Bake in a preheated 350 degree oven for 20 - 22 minutes or till golden brown. Place onto a wire rack and allow to cool for a couple minutes before removing the tubes.

I would be curious if you could take this same technique and maybe try it with your favorite dough. If anyone does this, let us know how it works. Good Luck!

Molly's Rolls

We all love The Lion House Rolls. Who doesn't love a light fluffy, buttery roll hot out of the oven. The one thing we don't love, is the time it takes to make them. In my search of a quicker, but just as yummy dinner roll, I found this one. Give it a try and tell me what you think. Molly's Dinner Rolls (and no, I don't know who Molly is, just got this off another blog)

Ingredients:

• 1 cup warm water
• 1 cup warm milk
• 1/3 cup sugar
• 1 package yeast(2 1/4 teaspoon)
• 1/3 cup oil
• 1/2 T salt
• 1 egg
• flour

Directions: In mixer combine yeast, sugar, and warm water; let grow until bubbly(about 5 minutes). Add milk and mix. Mix in oil and egg. Slowly add 2 cups flour, mix and then add salt. Add 1/2 cup flour at a time until it comes away from side of bowl. Let rise in mixing bowl for about 30 minutes. Form rolls as desired and place on a greased cookie sheet. Let rise and additional 30 minutes. Bake at 400 degrees for 10-12 minutes. (Rotate pans after 7 minutes.) Brush hot rolls with melted butter.

I used bread flour, don't know if that made any difference, but they turned out wonderful. In shaphing them I just divided my dough into 2, rolled one half into a circle, brushed with butter, then using my pizza cutter, cut pizza shaped slices. I rolled from the bigger outside edge to the smaller end making a crescent shaped roll.

The blog's I got these off of wasThe Sister's Dish and Real Mom Kitchen.

Dip in a Bread Bowl (very rich)

This was another appetizer that I made. It also got a thumbs up from my nephew, so it must be good. My mother found this recipe and was so kind to share and make us all plump.

Dip in a Bread Bowl

1 1/2 cup sour cream
1 (8 oz) package cream cheese
1 tsp. worcestershire sauce
2 cups cheddar cheese, shredded (I used the prepackage mexian cheese)
1 small can green chilies, diced
1/2 cup green onion, chopped
1 cup ham, choppped
1 round loaf of bread

Cream sour cream, cream cheese with worcestershire sauce. Mix in cheese, green chilies, green onions and ham. Cut top off of bread, scoop out and spoon ingredients into the bread bowl. Replace top and wrap with two layers of foil. Bake at 350 degrees for 1 hour 15 minutes. Serve with crackers and left over bread taken out of middle of bread round.

Yummy Cornbread Casserole

I tried this at a wedding shower a few weeks ago. We had grilled steak, a lovely salad and this cornbread casserole. I personally never would have thought to serve a cornbread casserole with steak, but it went together very well. It also got rave reviews from both men and women. I got this recipe from my mother who got it from the couple who hosted the shower, the Iunkers.

If you want to try something new, see if it goes over as well as it did when I took it to our family dinner last Sunday. Even the kids liked it.





Cornbread Casserole

BATTER
2 eggs
1 cube butter
1/2 cup chopped sweet onion
1 can green chilies (small can)
1 box Jiffy corn muffin mix
1 can cream corn
1 can regular corn (strained)

TOPPINGS:
sour cream
1 1/2 cups cheese

Cream butter and add eggs. Mix until smooth, then add everything else and mix again until combined. Pour into a greased 9 X 13 pan. Put dollops of sour cream on top using a teaspoon. Then sprinkle the top with 1 1/2 cups of cheese (I used the grated Mexican cheese).

Cook at 350 degrees for 40 minutes. Serve warm. It is much tastier warm.

This is what the box of Jiffy corn muffin mix looks like. I found mine by the cake and muffin mixes at the grocery store.

Bran Muffins

We are attempting to eat a little healthier around our house. When going through my stack of favorite recipes, I found this little gem. This came from my Mom (again, not sure who she got if from) and I remember her making batches of these while us kids would eat them warm out of the oven.

The great thing about this recipe is that you can make a batch and cook them as you need them. Keep the dough in your fridge up to 6 weeks. Warm bran muffins each morning. Yum!

BRAN MUFFINS

2 cups. All Bran Muffins Cereal
2 cups boiling water
3 cups sugar
1 heaping cup shortening
4 eggs
1 quart buttermilk
5 cups flour
5 teaspoons baking soda
1 tablespoons salt
4 cups Nabisco Bran Cereal

Mix boiling water and 2 cups all bran cereal together and set aside. Cream shortening and sugar. Then add to the creamed mixture the buttermilk and eggs. In another bowl combined flour, soda and salt. Mix that into wet mixture. Add the 4 cups of Nabisco Bran and combine well. Fold in the All Bran and boiling water in last.

Pour into muffin tins and bake at 400 degrees for 15-20 minutes. Can leave in fridge up to 6 weeks. I made 1/2 a batch and so far have gotten 24 muffins with about another batch of 12 to go.

NOTES:

I subbed 1/2 a cup of applesauce for half of the shortening to lighten it up a little.

I also used 4 cups of All Bran instead of the 4 cups of Nabisco Bran because that was all I had on hand.

Last sub was milk with lemon juice instead of buttermilk. You need to add either lemon juice or white vinegar 1 tablespoon to each cup of milk.

Next time I will try doing all applesauce and no shortening. I also am considering trying half fresh ground wheat flour and half white flour. Just some ideas to try. Hope you enjoy it as much as we do.

Cinnamon Rolls

Here is a new twist on an old favorite. I was really intrigued by these since they have vanilla pudding in them. They went together fast and my family loved the flavor. The dough is pretty soft, but after rising, is a little easier to work with. I added an additional 1/2 cup of flour because my dough was a little on the sticky side. This ended up being the perfect amount.

Vanilla Cinnamon Rolls with Cream Cheese Frosting

Rolls:

1/2 cup warm water

2 Tablespoons actvie dry yeast

1 Tablespoons sugar

3 1/2 ounce package instant vanilla pudding

2 cups milk

1/2 cup butter, melted

2 eggs 1 tespoon salt

6+ cups flour (I added an additional 1/2 cup)

Filling:

1 cup butter, softened to room temperature

2 cups brown sugar

4 teaspoons cinnamon

Frosting:

8 ounces cream cheese

1/2 cup butter, softened to room temperature

1 teaspoon vanilla

3 cups confectioner's sugar

2-3 Tablespoons milk (I didn't use any because my consistency was already good)

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and mix with 2 cups of milk (per directions on package). Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not over flour the dough! It shold be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl mix 2 cups brown sugar and 4 teaspoons of cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch in every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15 - 20 minutes. Remove when they start to turn golden (don't overbake).

Frost warm rolls with cream cheese frosting.

Combined butter and cream cheese, mix well, then add vanilla and sugar and mix again. Then add milk for desired consistency.

Makes 24 very large size rolls.

Update in Artisan Bread in Five Minutes a Day

I hope I don't get in trouble for this but I am going to post the recipe and basic instructions if you are interested in trying this recipe (this is the master recipe). We are doing this for enrichment and have gotten a good response so here we go. . .

Artisan Bread in 5 Minutes a Day

Makes four 1-pound loaves. The recipe is easily doubled or halved.

3 cups lukewarm water

1 ½ tablespoons granulated yeast (1 ½ packets)

1 ½ tablespoons kosher or other coarse salt (reduced by one quarter if using table salt)

6 ½ cups unsifted, unbleached, all purpose white flour, measured with the scoop and sweep method

Cornmeal for pizza peel

Mixing dough and storing dough

1. Warm the water slightly: It should feel just a little warmer than body temperature, about 100 degrees. Warm water will rise the dough to the right point for storage in about 2 hours. You can use cold tap water and get an identical final result; then the first rising will take 3 or even 4 hours. That won’t be too great a difference, as you will only be doing this once per stored batch.

2. Add yeast and salt to the water: in a 5-quart bowl or preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don’t worry about getting it all to dissolve.

3. Mix in the flour – kneading is unnecessary: Add all of the flour at once. measuring it in with dry-ingredients measuring cups, by gently scooping up flour, then sweeping the top level with a knife or spatula, don’t press down into the flour as you scoop or you’ll throw off the measurements by compressing. Mix with a wooden spoon, a high capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy-duty stand mixer fitted with the dough hook until the mixture is uniform. If you’re hand-mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don’t knead! It isn’t necessary. You’re finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.

4. All to rise: Cover with a lid (not airtight) that fits well to the container you’re using. Do not use screw-topped bottles or Mason jars, which could explode from the trapped gases. Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approximately 2 hours, depending on the room’s temperature. Longer rising times, up to about 5 hours, will not harm the result. You can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So, the first time you try our method, it’s best to refrigerate the dough overnight (or at least 3 hours), before shaping a loaf.

On Baking Day

5. The gluten cloak: don’t knead, just “cloak” and shape a loaf in 30 to 60 seconds. First, prepare a pizza peel by sprinkling it liberally with cornmeal (or whatever your recipe calls for) to prevent your loaf from sticking to it when you slide it into the oven. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough, using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter of a turn as you go. Most of the dusting flour will fall off; it’s not intended to be incorporated into the dough. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 to 60 seconds.

6. Rest the loaf and let it rise on a pizza peel: Place the shaped ball on the cornmeal-covered pizza peel. Allow the loaf to rest on the peel for about 40 minutes (it doesn’t need to be covered during the rest period.) Depending on the age of the dough, you may not see much rising during this period; more rising will occure during baking (“oven spring”).

7. Twenty minutes before baking, preheat the oven to 450 degrees, with a baking stone placed in the middle rack. Place empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.

8. Dust and slash: Unless otherwise indicated in a specific recipe, dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a 1/4 –inch-deep cross, “scallop”, or a tick-tac-toe pattern into the top using a serrated bread knife.

9. Baking with steam: After a 20-minute preheat, you’re ready to bake, even though your oven thermometer won’t yet be up to full temperature. With a quick forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated baking stone. Quickly but carefully pour about 1 cup of hot water from the tap into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Because you’ve used wet dough, there is a little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or “sing” when initially expose to room-temperature air. Allow to cool completely, preferably on a wire cooling rack, for best flavor, texture, and slicing. The perfect crust may initially soften, but will firm up again when cooled.

10. Store the remaining dough in the refrigerator in your lidded (not airtight) container and use over the next 14 days: You’ll find that even one day improves the flavor and texture of your bread. This maturation continues over the 14-day storage period. We often have several types of dough storing in the refrigerator at once. The dough can also be frozen in 1-pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking.

Dough Moisture Content

If you modify a recipe, using . . .
. . .more liquid (giving you a wetter dough), you’ll get . . .	. . . less liquid (giving you drier dough), you’ll get . . .
Larger air holes	Smaller air holes
Desirable “custard” interior, can become gummy if too little flour is used or too much whole grain is included.	Difficult to achieve custard interior, interior will be drier.
May be difficult for free-form loaf to hold shape, may spread laterally, but will do very well in loaf pans.	Free-form loaves will hold shape well and remain high and domed.
Requires less resting time before baking.	Require more resting time before baking.

Resting and Baking Times

All of our resting and baking times are approximate. Since loaves are formed by hand, their size will vary from loaf to loaf. There can be significant changes in resting and baking time requirements with changes in loaf sizes. Although large, flat loaves bake rapidly, large, high domed loaves will require dramatically longer baking times. Here are some basic guidelines for varying resting and baking times and oven temperatures on the characteristic of that day’s loaf:

Increase resting and baking time if any of the following apply: Large loaf More whole grain Wetter Dough

Adjust baking temperature based on dough ingredients: Non-enriched doughs made mostly from white flour 450 degrees Egg, honey, or brioche dough 350 degrees High whole wheat content (more than 50 percent) 350 degrees

Easy Monkey Bread

Since Liz hasn't shared her really yummy, homemade recipe for Monkey Bread, I guess I will share this semi-homemade one. (I will still be hoping and waiting for Liz to post hers)

I got this recipe off the Just That Good recipe blog. It's not as good as a totally homemade recipe (LIZ!) but it's good when you want something quick, easy and tasty.

Rolls

4 cans refrigerated biscuits (any flavor)
1 cup brown sugar
2 TBS cinnamon
1 stick butter
1/2 cup chopped pecans (optional)

Icing

2 cups powdered sugar
4 TBS milk
1 tsp vanilla

"First of all ... there is no need to buy the more expensive brand of biscuit with this recipe. Just get the cheap ones.Melt one stick of butter in bowl. Using kitchen scissors, cut each biscuit in half and place them in bowl with melted butter. After all biscuits are cut roll them around in the butter to coat all sides. Add brown sugar, cinnamon, and pecans. Stir well. Grease a bundt pan or 9x13 glass dish. Bake at 350* for about 35 minutes, depending on which dish you are using. The 9x13 will take longer. Just keep an eye on it.Remove from oven and flip bundt over while hot ... otherwise, your monkey bread will be stuck in the pan. Drizzle glaze on top. Serve warm."

Marilyne's Lion House Rolls

So our Mom finally made these rolls for us. They were absolutely fantastic. In fact we begged for them again they were so great. Thank you so much for sharing the recipe. Mom also said they really weren't that hard to make so I am trying to gear myself up for the challenge.

If you are interested in this heavenly and divine recipe go here.

Banana Bread

I realize that there is a shortage (maybe it is over) of bananas, but I wanted to share this recipe that has been passed around and horded through our ward. It is a very sweet banana bread and has not nuts (I guess you could add some if you wanted to). I love the added almond flavoring and the glaze makes it more of a dessert than other banana breads. This makes 2-3 loaves depending on your pans. And "no" just because it has bananas, doesn't mean it is healthy (check out the oil and butter yummm!)

Banana Bread

3 cups flour
1 1/2 tsp salt
1 1/2 tsp soda
2 1/2 cups sugar
1 cup buttermilk
2 mashed bananas
1 1/2 tsp almond extract
1 cup oil
1/2 cup butter melted
3 eggs
1 1/2 tsp vanilla

Cream butter and sugar until smooth. Add buttermilk, eggs, oil, butter and mashed bananas. Mix until just combined. Next add vanilla and almond extract. Combine flour, salt and baking soda. Add to wet mixture and mix until just combined. I believe if you over mix it will make your bread tougher (can anyone confirm this?).
Pour into bread pans that have been sprayed with pam. Bake at 350 degrees for 1 hour or more. Check it with a knife, when you insert the knife and pull it out if there is still wetness on it then keep cooking. I definitely cooked mine for more than an hour. If your oven cooks hot, you may want to drop the temperature a little so they don't get to brown on the outside.

Glaze
3/4 cup sugar
1/4 cup orange juice
1/2 tsp vanilla
1/2 tsp almond extract
2 tsp butter

Bring to a boil - turn off and pour over warm bread while still in the pan. When it sets up, remove bread from pans. Let sit until cooled a little, then slice and serve.

Lion House Rolls

I have a piece of crud camera so please don't judge me by my pictures. I didn't have a picture of these cooked but you can get the idea from this pic of them rising.

These are some of my favorite rolls. I can't actually get the real shape of the Lion House Rolls so I just make them into a cresent shape. The one thing I do different from the following recipe is brush the dough with butter before I roll it into cresent shapes. Enjoy!

Lion House Dinner Rolls

Ingredients:
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour

Method:
In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.

Helpful Tips for Making Rolls
Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.

To shorten dough's rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.
How to consistently make attractive, good-tasting rolls? Practice! Practice! Practice!