This is not Thug Kitchen.

However, I have a roll recipe for your motherf.ers that you are gonna love.This is what I bring to every holiday gathering, and have brought since forever. It's a soft, white, not-too-sweet, not-too-salty, buttery bread that you can make into loaves, or into rolls, or into a braid. It is incredibly easy, even if you've never made bread before. It's also high in fat, totally devoid of nutritional value, and should therefore be eaten only once or twice a year.Check it out: you will need. . .one package of regular yeast, or quick-rise/bread-machine yeast, or a cake of yeast, if you roll that way. (For newbies: these packets come in threes in the US. You will need only one. It's about two US teaspoons of yeast.)two and one-half cups (590 ml) of lukewarm milk. I use whole milk and zap it in the microwave for a minute, just to get the chill off.one tablespoon (~15 grams) white sugarone teaspoon (eyeball it) saltone stick (half a cup, or 4 ounces, or 120 ml) of unsalted (very important!!) butter, melted and cooled slightly. (Salted butter will make the dough both too salty and make it brown unevenly.)Mix all that stuff up. It'll make a nasty, semi-lumpy, unpromising mess.Now stir in, about a cup at a time. . .six (more or less) cups (~150 grams per cup) of plain white all-porpoise flour (not bread or cake or semolina flour). . . until you get a sort of sticky, shreddy dough.Now dump some flour onto a clean surface. It doesn't matter if it's a bread board or a counter or what, as lon...
Source: Head Nurse - Category: Nurses Authors: Source Type: blogs