Subj : The Collectors Newsletter No. 1089 May 26,2017 To : All From : Janis Kracht Date : Fri May 26 2017 10:03:48 11. Vintage Recipes Be sure to check out our vintage recipe archive online at: http://bit.ly/1vDXn6h. Over 1200 wonderful vintage recipes are listed. Email recipes@tias.com if you would like to submit a recipe. As with collectibles, people also have very strong feelings about foods from their past. Sometimes these special recipes get lost. This section is to help people who are looking for lost recipes from their past. If you submit a request, please include the geographical region where you tasted the recipe. If you have a vintage recipe request send it to recipes@tias.com and we might just publish it here. TIAS.com merchants have thousands of cookbooks for sale! You can see them here: http://www.tias.com/books/cooking/ Be sure to check out our vintage kitchen collectibles section online at: http://www.tias.com/showcase/1/Kitchen_Collectibles/1.html SOFT NO KNEAD Dinner Rolls Ingredients: 1 tbsp dry yeast 1/4 cup white sugar (You can reduce it to 2 tablespoons of sugar.) 1/2 cup warm water 1 cup milk, lukewarm, whole or low fat, 4 cups bread flour + extra for dusting 1 1/2 tsp salt 3.5 tbsp unsalted butter, melted and cooled 2 eggs, at room temperature, beaten with fork Brushing: 1 tbsp butter, melted Instructions Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths. Place flour, remaining sugar and salt in a bowl. Mix to combine. Make a well in the center. Add remaining ingredients and pour in the yeast liquid, including all froth. Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky. Rise #1: Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 - 2 hours or until almost tripled in volume. See Note 4 for how I do this (you will laugh - but it works every time!). Dough surface should be bubbly. Forming Balls Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang. Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough. Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total). Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface on my roll. Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4. Rise # 2: Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray. Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 75% (less than double in size). Partway through Rise #2, preheat oven to 200C/390F (standard) or 180C/350F (fan/convection). Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe. Remove rolls from oven. Brush with melted butter. Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving. Carol T, Cullman,AL Email recipes@tias.com if you have a vintage recipe you'd like to share or if you're looking for a recipe! -------------------------- --- BBBS/Li6 v4.10 Toy-3 * Origin: Prism bbs (1:261/38) .