The rolls are done and they are, indeed, delicious! We were able to follow the recipe more or less exactly. She wrote to use Maca yeast, which I've never heard of and our store doesn't carry, so we used Fleischmann's instead, and it worked just fine. Yeast is yeast, as far as I know. The mixing of the dough, kneading, rising, all went perfectly, and then we got to the part where you have to do something with the dough before you cook it. She says "shape into rolls" and I had a moment of panic. How do you shape rolls? So I turned to the Better Homes cookbook for pointers on how to shape rolls, and Maya chose the Parker House option. The dough was very elastic and rolling it out was a challenge, as it had the tendency to spring back and be way too thick, but we got it done. Our rolls are far from symmetrical, but they taste great. The photo shows Maya holding the first batch out of the oven. She was a great helper.
Our next recipe is going to be Devil's Food Cake. But there is one obstacle we'll need to overcome first: lard. The recipe calls for lard, so we go in search of it tomorrow...
My mother was a bread baker & I helped her. To SHAPE INTO ROLLS you squeeze of a small ball of dough (size depends on type of roll) & you knead that small ball (turning it inside out) several times over. You can place 2 or 3 balls in each hole in a muffin tin (that makes clover leaf rolls you can pull apart after baking). If you want larger rolls (sandwich sized) you use a bigger ball, knead it, and place it on a cookie sheet. then you let them rise until doubled in size (usually) or are about the size you want - then bake them in oven.
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