These rolls were scrumptious and quite easy to make. I got the recipe from King Arthur Flour. They took practically no hands on time and they came out great. I served them with grilled Buffalo burgers and a salad made from lettuce and chard from our garden. Yum!
I find baking bread so gratifying. It’s a very mellow process since you mostly have to wait (or in some cases the dough has to wait for you). I’ve been using a combination of machine and hand kneading so that I can feel the dough and learn to get it to the consistency I want. But the side benefit is that it’s so basic and meditative. The activity of just mushing the dough and feeling the process is very rewarding.
Speaking of mushing dough…I made pasta last night again. I used the 3:2 ratio as advised in the Ratio book but still had problematic (althoug delicious) results. The dough was definitely too wet. I re-read the entry in the book and I think that I’m not working (kneading) the dough enough. Plus, we watched Iron Chef America last night and both chefs were making pasta. Their dough seemed much stiffer than mine. So I’ll try a) more kneading and b) adding more flour either initially or during kneading or both.