Well, it finally hit me. I thought I’d get through the winter and avoid it. I thought that the obscene amount of baby carrots that I consume a day might save me. But nope. I officially have a cold. And it’s not a very nice one either. My sinuses burn, my ears are plugged, and whenever I try to lay down at night to sleep everything drains into my nose. Suffice it to say I’ve been living on that cold medicine that you dissolve in hot water.
But it’s not all bad. I at least feel lucky that I don’t have the flu. And let’s face it: having a cold lets me indulge in all the activities that people would usually roll their eyes at. For instance: curling up in three blankets on a summer night results in funny looks from loved ones. But not now, baby. 😉 Heck, let’s even open the closet and take down another blanket. 🙂
Second: I drink insane amounts of tea and coffee. I seem to have one or the other around me ALL day. But gee, I guess I have no choice now because my throat is sore, huh? Darn. I’ll just have to make up another cup of cinnamon spice tea. 😀
And thirdly: I could live on soup and bread. I can eat soup when it’s eighty-five degrees outside. While everyone else is indulging in a popsicle, I’m indulging in homemade chicken and wild rice soup. But now I have no choice. Soup it is!
And like I said, I could live on soup AND bread. I mean, what is soup without a nice, hearty slice right out of the oven? Or perhaps a delicious, soft dinner roll? And that brings us to the recipe today. For everyone who’s intimidated by making bread, just know that this is a very beginner-friendly recipe. And it rises like nobody’s business. So now I have my blanket, my cold medicine, my coffee, my soup, and a delicious, tender dinner roll. Being under the weather isn’t so bad after all! 🙂
- 2 cups warm water
- 2 packages (1/4 ounce each) active dry yeast
- ¼ cup sugar
- 4 tbsp. melted unsalted butter, plus more for the pan and brushing
- 2 large eggs, lightly beaten
- 1½ tsp. salt
- 6 cups all-purpose flour
- In the bowl of an electric mixer, pour in water and sprinkle in the yeast. Let sit for five minutes, until foamy.
- Add in sugar, butter, eggs, and salt. Using the paddle attachment, blend briefly.
- Add in flour and mix until a sticky, cohesive dough is formed.
- Brush the top of the dough with melted butter and then top the bowl loosely with plastic wrap. Allow to sit until dough has doubled in size, about one hour.
- Meanwhile, butter a 9x13 pan and set aside.
- When the dough has doubled, turn it out onto a well-floured surface and roll into a thick log. Cut into 18 equal portions.
- Form the dough portions into rounds, and place into the prepared pan. (You should have three rows of six.)
- Cover the pan loosely with plastic wrap and allow it to sit until doubled, 30-40 minutes.
- While it's rising, preheat the oven to 400 degrees F.
- Remove the plastic wrap from the rolls, brush them with melted butter, and bake until golden, 35-40 minutes. If they brown too quickly, tent the pan with aluminum foil.