Today I ran a couple of errands and when I got home I found out that we are having Crawfish Etouffe for dinner. At first I wished I had stopped and picked up some french bread to go along with dinner. After about three minutes I decided to just make some fresh homemade rolls using fresh cake yeast I got last week.

Mixing the dough

At the start of first rising

Thirty minutes later! It's supposed to rise for two hours before punching down and making the rolls. Potent stuff!!!

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Originally Posted by swamp snorkler (Post 670262) I love some fresh rolls! Where did you get the yeast?

Punched the risen dough down and made a nice pan of rolls which rose nicely and into the oven for about twelve minutes.

They came out looking perfect but had a tiny bit of an alcohol smell. Must have been something between the yeast and sugar fermenting. Of course I had to test one before I took this picture.

They sure ate well with a plate of Crawfish Etouffee!

Originally Posted by SigNate (Post 670267) I get this at Restaurant Depot in New Orleans.

Originally Posted by duckman1911 (Post 670355) Looks great Sig. There is no better smell than fresh bread in the oven. When my wife makes bread I can sit in the kitchen and just inhale.lol. Fresh bread is one of my all time comfort foods.

Originally Posted by swamp snorkler (Post 670283) I love that place. You get pretty much anything you want from a sack of oysters to a champagne glasses.

Originally Posted by Ilovestohunt (Post 670449) You're wife makes bread? Damn I love mine but she puts Sister Schuberts in the oven.. They're good but damn I need to find a coonass girl!

Here's a recipe for you or your wife to try. Not that difficult!

LIGHT AND FLUFFY HOMEMADE DINNER ROLLS

4 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1 egg
1/3 cup softened butter

Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing.

Add in the remaining two cups flour to make a soft dough.
(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)
OR YOU CAN DO IT THIS WAY.

Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.