Well I think my bread machine is a goner. I attempted to make Whole Wheat Pita Pockets using the dough cycle and it didn’t rise not even a little! The last round of bread I used the dough cycle on didn’t rise either but I thought it was the recipe. Maybe the bread machine is jealous of my mixer since I’ve been using that more often!
Night 3 plan did not happen since I discovered pretty late that no rising had taken place.
Today I made a batch of Ultimate Chocolate Chip Cookies (instead of muffins) and Potato Rolls. Still to come Cinnamon rolls and whole wheat pita pockets. However the cinnamon rolls were a bread machine recipe so I’m not sure if I’m going to attempted them by hand … that is a lot of work!
The Rolls are awesome! They don’t take a whole lot of effort but the taste is wonderful! I used the Potato Rolls Recipe from the Better Homes & Gardens New Cook Book.
4 to 4 1/2 Cups All Purpose Flour
1 Package Active Dry Yeast (2 1/4 teaspoons)
1 Cup Milk
1/4 Cup Water
1/4 Cup Sugar
1/4 Cup Shortening
1 1/2 Teaspoons Salt
1 Egg beaten
1/2 Cup Mashed Potato (boil 1 medium peeled & quartered potato 20 min then mash & measure) **I used 3/4 cup**
1. In a large mixing bowl combine 2 cups of the flour and yeast. In a saucepan heat and stir milk, water, sugar, shortening and salt just until warm (120-130 F) and shortening almost melts: add to flour mixture along with egg and masted potato. Beat with mixer on low/med for 30 seconds. Scrape the sides of the bowl down and beat on high-speed for 3 minutes.
*the instructions then say to use a wooden spoon to stir in remaining flour but I just continued on with my mixer and slowly added the remaining 2 1/2 cups of flour.
2. Turn dough out to floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic ** again I let my mixer do the work. I attached the kneading hook and let it go for 6 minutes** If you knead it by hand the instructions recommend 6-8 minutes. Shape dough into a ball place in lightly greased bowl, turning once to grease the top. Cover and let rise in a warm place until double. (about 1 hour)
3. Punch dough down and turn on floured surface. Divide dough in half. Cover & let rest for 10 minutes. lightly grease two baking sheet and divide each dough half into 12 pieces. Gently pull each piece into a ball tucking edges under to make smooth tops. Place on baking sheet and cover. Let rise in a warm place until nearly doubled in size (45 min) ** mine did not double sitting on the counter. With 15 mins left of rising time I turned my oven to 350 once it was half way preheated I turned it off and put the baking sheets in the oven to finish rising. I let them go 20 past the 45 min mark and the were doubled! **
4. Preheat oven to 400F bake for 10 minutes or until golden brown. Remove immediately from baking sheet.
Make-ahead Directions: Prepare as above through step 3, except do not let rise after shaping. Cover shaped rolls loosely with plastic wrap, leaving enough room for dough to rise. Chill for 2 to 24 hours. Let stand, loosely covered, at room temperature for 30 minutes. Uncover and bake as directed.
Directions and recipe from Better Homes & Garden Cook Book with some adaptations.
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