Fat Tuesday: Bun in the Oven

No, there are no announcements along those lines. Simply a seasonal nod to the oft over looked staff of life.

I love bread. It is a simple love. Fresh loaves, warm rolls, day old slices, I love them all. A little butter or olive oil and I am set. Unfortunately, the appreciation of fine bread has diminished from our lives due to the over abundance of cheap – adequate bread from the grocery store. Who wants to go to the trouble of making bread when I can stop by and get a loaf for $2, some rolls for $3, and even artisan breads for $5. After all, it’s just bread.

Indeed, it is just bread. You won’t receive any accolades like grilling the perfect steak, or hear raves of tantalizing taste as when mixing a zesty guacamole. Flour, water, sugar, salt, egg, yeast, and butter.

But bread, in some form or another, has been the historical cornerstone of every society. Just think of its historical significance. As the Israelites wandered through the dessert God provided manna from which they made a sustaining bread. Christ broke bread with his disciples at the last supper. When the French peasants were starving for lack of bread, Marie Antoinette famously quipped, “Let them eat cake.” And Lenin, in rallying the peasants for revolution promised “Peace, Land, and Bread.”

While bread may never be the feature of a meal, its role (no pun intended) at the table cannot be overstated. Below is my great-grandmother’s recipe for dinner rolls. Enjoy.

Old Fashion Dinner Rolls

1 potato peeled and cubed

1 1/2 cups of water

2 packages active dry yeast

3/4 cup of whole milk

1/2 cup butter

2 teaspoons salt

1/4 cup sugar

2 egg

6 to 7 cups flour

Cook potato in water for 20 minutes or until tender. Drain and reserve the water. Mash potato. Measure 1 cup of potato water and let cool to lukewarm. Stir in yeast until completely dissolved. Heat milk and butter until very warm (120-130 degrees), butter does not need to completely melt. Add milk mixture to yeast mixture and stir in salt, sugar, eggs, mashed potato, and 3 cups of flour. Beat 2 minutes at medium speed and stir in enought remaining flour to make a soft dough. Turn dough out to a lightly floured board and knead for 8 to 10 minutes or until smooth and elastic. Place in a greased bowl, turning to grease all the dough and cover and let rise in a warm place until doubled in size (about 45-60 minutes). Punch dough down and divide into thirds and then divide each piece into 12 balls. Place 12 balls in a greased 9 inch cake pan. Cover and let rise for 30-45 minutes or until doubled. Bake at 375 degrees for 20-30 minutes. Makes 3 dozen.