Dragon Landing

After the disaster of last week, I was unsure whether or not I should make another roll type of bread. After I mentioned my reservations to Tim, he countered with the fact that he is taking breakfast to his team tomorrow morning.  They are getting these.  I think if I were to make these again I would do a double batch since they really weren’t that difficult to do once I had cleared sufficient counter space to really roll them out and the directions tell you a stopping point for refrigerating the dough so you can make them the next day.  However, I still don’t think these would be a standard type of breakfast food around here.  Maybe brunch.

This dough was no where near as aggressive as last Monday’s, but was considerably stickier.  Kneading the softened butter into the dough before adding the sausage and rolling made each of these rolls a bit flakier.

While the plan is to do the bread baking on Mondays, tonight's dinner was a crock-pot beef stew that just seemed to be begging for rolls to go with it. Since rolls were the next item from Breaking Bread With Father Dominic I decided to go ahead and make them a day early.  The only difference in what I did was brush some melted butter on them after baking. As it was, I’m not sure that was an improvement.  The rolls felt a little greasy afterwards but still tasted good. They weren’t really fluffy and didn’t remind me of the rolls I grew up on (Grandmommy made the best rolls) but they were nice for mopping up soup.  I think making more, smaller rolls or packing them tighter in the pans would have made them better.