Cookaholics Bulletin Board

On Thursday I'll be going to the Hutterite Ranch at Burnt Fork MT for their Thursday evening dinner.
http://www.bozemandailychronicle.com/a-separate-world-montana-s-hutterite/article_e75aa1b9-31af-543e-be14-805452b630a7.html

Here's their recipe for the buns they serve.
(I'll have to cut that recipe way back when I make them.)

Slightly Sweet White Dinner Rolls (Hutterite Buns)

Starter
½ cup milk
1 Tbs active dry yeast
1 tsp honey
Dough
3 cups milk
¼ cup butter + 3 Tbsp, melted
½ cup sugar
2 tsp salt*
¼ cup honey
1 egg
8 cups all purpose flour plus extra for kneading

Warm all milk to lukewarm.

Mix together ½ cup lukewarm milk, yeast and 1 tsp honey. Mix well and break up any clumps of yeast. Set aside for 5 - 10 minutes for the yeast to dissolve.

In a large bowl, mix the 3 cups lukewarm milk, melted butter, sugar, honey and egg.

Add in the starter and mix well.

Add in the flour and mix well.

Turn out on to a floured surface and knead. Add additional flour as needed to form a ball of dough (not too sticky). I kneaded in almost another cup.

Dough ready for first rise -

Place on a floured cookie sheet and cover with a non-terry cloth dish towel. Let rise for one hour.

After one hour, knead dough again on a floured surface adding flour as needed.

Place dough back on floured cookie sheet, cover with towel and let rise for two more hours.

Buns ready to rise -

Make dough in to rolls by cutting off balls of dough and tucking the raw edges underneath. Place smooth side up for a pretty, domed roll. Place on lightly sprayed cookie sheets or loaf pans. Let rise for an additional hour covered with a towel.

Preheat oven to 400 degrees.

Bake for 8 - 15 minutes depending on the size of your rolls.

Servings: 35

Tips
If you are making rolls in a loaf pan, you do not need to fill the pan with dough. The rolls will expand to fill the bottom of the pan.
*Original recipe does not include any salt, otherwise the recipe is as written.

Thanks for the recipe Linda. The starter is added immediately after making it? Is the amount you posted the reduced recipe? With the starter amounts it would be difficult to make a smaller amount. I wonder if they freeze well. I'll look forward to hearing how they work for you.

Linda, what an interesting people. I'd never heard of them before. We have quite a few Amish in our area and I pretty regularly go to their auctions of produce and flowers. I'd be interested to hear about the dinner. Deb

Yes, Linda, thanks and please do report back on them. I'm always on the lookout for another white roll recipe! And actually that yield would be terrific if they freeze well after being baked.

Emilie

p.s., Beyond the potentially delicious bread recipe, these are a really fascinating people. I had never heard of them and found this site to be really interesting: http://www.hutterites.org. I'd be really interested to hear your observations from the visit, Linda!

I am so disappointed! I didn't get to the to the Dinner Bell for dinner on Thursday. On Tuesday I made a dinner with spinach, chicken, rice and provolone. Seven hours later I was gripped with chills like I've never know, followed by the inevitable. Food poisoning (I'm guessing the spinach).
I spent the next four days in bed. Today, I'm barely able to walk around.
It'll have to be another day.

Oh my gosh, Linda. Four days sounds like a seriously wicked case of food poisoning. So sorry to hear that!!

Emilie

Dang girl! That's rough. I'm glad to hear you're on the mend, though.

Update two.
Somehow the food poisoning got morphed into pneumonia.
I went to the ER on Monday morning and they kept me for two (miserable) nights. My first time in hospital and it was life-changing.
Back home now I'm steadily trying to regain my strength, it's going slowly.

feel better soon!

Linda,

Oooh. Sorry to hear that! I hope you get better soon.