Kat's Rolls

I get many requests for my rolls during the holiday season and often am asked for my recipe. So here it is....and one of the most important ingredients is CHARM-LIGHT, chanted anytime I cook (sometimes just quietly intended). I follow inspirations that come to me while cooking and chanting CHARM-LIGHT.

It usually takes a total of 5-7 cups of flour total, and occasionally I add 5 eggs (depending on inspiration of the day).

Combine:
~ 2 cups luke-warm water
~ 1 tablespoon/1 pkg yeast

Let sit for 5 to 10 minutes.

Add:
~1/2 stick (4 Tablespoons) softened butter
1/2 cup packed brown sugar
1 teaspoon salt
3 to 4 eggs
3 to 4 cups flour

Thoroughly mix with kneading hook. Slowly add additional flour about 1/4 cup at a time, kneading for a couple of minutes after each addition until dough cleans the sides of the bowl.

Place in a floured bowl and allow to rest for at least 2-3 hours.

Pinch dough off in balls and set on pan a greased pan, about 1-2 inches apart.

Press thumb into center of each ball and slather indent with softened butter, or combine butter with grated cheese and/or fresh pressed garlic and/or fresh pressed jalapenos (I just press through the garlic press).

Bake at 350 to 375 for 13-18 minutes (some ovens cook better at 350 for longer, and some cook better at 375 for shorter).

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Additional Notes: Amounts are all estimations, as according to how the day feels I vary amounts.

Brown sugar instead of white sugar in any recipe will make it softer and moister.

Do not substitute butter with margarine or anything else. If you want mouth-watering rolls, you must use butter. I generally use unsalted butter.

The longer the dough rises the lighter the rolls will be.

Dough left out overnight is amazing for making scones.

I generally let the dough raise just once (not twice).

Don't compromise on garlic and/or jalapenos. Use fresh and press yourself.

On humid days, use 3 eggs.
On dry days, use 4 eggs.

Amount of flour varies substantially according to the humidity of the day. Doing small additions after the initial 4 cups allows you to tweak for current conditions. After each small addition knead for at least 2-3 minutes before adding more.

Really slather the butter on the roll. A deep press with the thumb will give a good hole for slathering butter into, which in turn will allow the butter to cook deeply into the roll.

And finally.....since I work a lot with Switchwords, I like to chant CHARM-LIGHT as I cook. This tends to give me inspiration to CREATE AMAZING foods.

CHARM-LIGHT.

Kat