breads & muffins, Petit Bites, Sides

Basic Bread Rolls -NYT Cookbook circa 1961

This recipe is from the New York Times Cook Book.  Let’s try it out shall we?


  • 2 cups milk
  • 1/4 cup butter
  • 2 tsp salt
  • 1/4 cup sugar
  • 4.5 tsp yeast (2 packages)
  • 1/4 cup lukewarm water
  • 5-6 cups flour
  • extra butter for melting


  1. Scald the milk.  Remove from heat and add butter, sugar, salt.  Cool to lukewarm
  2. Soften the yeast in 1/4 cup lukewarm water for a few minutes. Add to the milk mixture.
  3. In a large bowl combine the milk mixture with half the flour, beat well.  Add enough of the remaining flour to make a soft dough.
  4. Let the dough rest for 10 minutes, then knead it for 10 minutes.
  5. Put dough to rise in a greased bowl, covered, until it doubles in size.
  6. Knead dough lightly and shape as desired.  Brush with melted butter, cover, and let rise until doubled in size. *
  7. Brush with melted butter, milk, or diluted egg and bake at 375 for 15-20 minutes, or until brown.

* since I have to practice rolling dough, I’m going to make biscuit rolls: roll dough 1/2 inch thick and cut into two-inch rounds.

Result: These are very soft and delicious, but almost too soft to my liking.  You can smash them down like white wonder bread so I don’t think it will hold up very well with stews.  I don’t like the large amounts of butter, sugar, and milk that this recipe requires–although these ingredients are what make these rolls last for a few days, where the other bread dough with less milk and butter would be hard as rock.

I think this would be a very good dough to make cinnamon rolls with 🙂


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