From the Kitchen: Rolls

I love these things, and despite being yeast rolls, they're easy and pretty quick, too. They were originally supposed to be hamburger buns, and I've used them for that, but they make a pretty good breakfast if you warm them up and slather them with some butter or drizzle them with honey (my favorite!). I've also successfully stuffed them with some meaty stuff and baked them with amazing results. So, without any further ado, here it is:

Hamburger Bun Roll Things
1 cup milk
1/2 cup water
4 Tablespoons butter
4 1/2 cups flour, divided
1 package yeast (.25 oz)
2 Tablespoons sugar
1 1/2 teaspoons salt
1 egg

1. Put the milk, water, and butter in a bowl. Heat in the microwave for 2 minutes.
2. Mix 1 3/4 cups flower with yeast, sugar, and salt.
3. Add the milk mess and the egg and mix well.
4. Add as much of the rest of the flour, 1/2 cup at a time, as the dough will take.
5. Turn it out on a floured surface and kneed for about 5 minutes.
6. Divide the heavenly-smelling wad of dough into 8 smaller wads of dough.
7. Roll them into balls, place them on a cookie sheet, and flatten slightly.
8. Cover and let rise 30 minutes. While that's going, preheat the oven to 400F.
9. Bake 10-12 minutes.
10. Cut in half and serve as hamburger buns, or slather them with butter and jelly as breakfast, or whatever. These are incredibly versatile.

Meat filled:
Follow directions to step 6. Roll them into balls and flatten in your hand. Flatten quite a bit. Spoon some of your meat mixture (I used 3/4 lb ground beef with 1/4 lb sausage, some onion, and garlic, already all cooked) onto the flattened dough wad and fold the edges up around the filling. Seal it off, round it out, and put it on your cookie sheet. Repeat for the remaining 7 and bake as directed above. They look just like regular roll things but have a yummy surprise waiting inside, and they're much more filling.

Get addicted to these. It's not hard. They're so good! I think I've had the recipe for 2 weeks and I've made them at least 3 times. Four if you count the meat-filled ones.

Until next time,

Anny