Oh snap.

What do you do if your gallon of milk suddenly perforates? If you're Mr. S., you make pudding (from a box). If you're me and you don't like pudding, you make rolls. My addiction to carbohydrates is nearly pathological...









Recipe here: http://www.recipezaar.com/recipe/Unknownchef86s-Very-Best-Dinner-Rolls-96514

I made the following modifications:

• 3 cups King Arthur white wheat flour, 4 cups Pillsbury bread flour
• 5 tsp butter (so little over 1/4 of a cup)
• kosher salt (always)
• No butter on top.
• I let these rise for 2 sessions of 1 hr each (and punched down the dough using my hands instead of the dough hook.)
• Removing the "plops" was easy when I coated my hands with oil.
• I didn't let them rise for the extra 30-40 min (I was in a hurry). But as you can see, they puffed up pretty well.
  
• 11 min at 400 degrees---a tiny bit underdone, but I like them that way. :)