What's Happenin'

A Sidelines blog

Good Food Hunting: Featherbed Rolls

December 05, 2013 By: janwest Category: What's Happenin'

By Kat Wojtylak

A batch of fresh rolls ready for the table.

A batch of fresh rolls ready for the table.

As you can imagine these rolls are light, fluffy and are perfect for any holiday meal. Without kneading or any special tools to make them, they’re a hostess’ (or hosts’) ideal accompaniment to their evening meal. I like them just because equestrians may not have time to master bread as they’re working tirelessly on improving their marks instead. And just like the name suggests, these are a dream to make.

Featherbed rolls straight out of the oven.

Featherbed rolls straight out of the oven.

These rolls do require rise times and the ever complicated ingredient, yeast, but the flavor produces really delicious rolls. I do explain yeast a bit more in depth in another blog post which will allow you to conquer your fears of yeast, or just understand it better.  Feel free to add in some fresh herbs, cheese and make them your own! And if you have questions, you know where to find me.

To full plates and eating your tarte out.

Featherbed Rolls

2 1/2 cups of milk
1/2 cup of butter
2 teaspoons of sugar
1 package of active dry yeast (2 1/4 teaspoons)
5 cups of flour
Sea salt

In a large saucepan, scald milk and remove from the heat. Discard the film that has formed on the top of the milk. Add the butter and stir, let cool until mixture is lukewarm.

In 1/4 cup of warm water, add your yeast and sugar, stirring gently. Allow the yeast to proof (if foam doesn’t appear, start this step over).

Sift the flour into a large bowl. Mix together the cooled milk mixture and proofed yeast until fully incorporated.

Oil another large bowl and place batter into it. Cover with saran wrap and allow to rise until doubled.

Butter two muffin pans. Scoop risen dough into muffin pans, about 1/3 full. Sprinkle with sea salt. Cover with dishtowel and place in a warm area. Let rise until dough has doubled.

Bake in a preheated oven at 350 degrees for 20 minutes. Serve immediately.

About the writer: Author Kat Wojtylak is a horse enthusiast turned food blogger. She maintains a day job in the horse world handling marketing and brand support to various companies, while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences. Visit her blog at EatYourTarteOut.com or email her at tartechic@eatyourtarteout.com.