OMG OMG OMG!!! I must have done something REALLY GOOD to deserve this DOUBLE JOY when I opened my email, after 3 days letting my laptop on 'vacation'. I received 2 emails from my ex-schoolmates. Marina was my school mate since we were in kindergarden (did you realise that Marina ;)). And Hafiza my best friend when we were together in MGHS till form 3. I even chose Fiza's birthdate to deliver my daughter! I guess it is not too late to wish you HAPPY BELATED BIRTHDAY FIZ! Thanks to both of you for making my day! I am so happy!!!
Secondly, I had been naughty yesterday. I didn't do much except sit and read and cried and smiled and be on Cloud 9. Hubby went golfing early in the morning. I skipped my morning walk but I didn't get back to sleep. Instead I kept reading THE WHOLE DAY. The story just got better towards the end, and I just can't put down the book. But at 3 pm, I had to put it down. Been crying too much and I was pretty exhausted. So I grabbed the broom and started to sweep the house. Not enough with that, I mopped the house too! Took in the laundry and fold the clothes, then took a bath and yes, I was emotionally stabled by then. Continued reading till 8.30 pm when I finally reached the last page! Phew... Finally it is over! Thank you to AcikLana for her Perempuan Yang Paling Aku Cinta! I will post the photo of the book and the synopsis in my other blog. And since I have a big pile of clothes to iron, l will leave you with this recipe.
My sister whatsapp-ed me this recipe and asked me to try it. The first time I tried with the original recipe of 1 1/2 cup water, it was quite messy and hard to handle. I can't adjust the water amount as I was using the breadmaker to do the kneading. The second time I made, I reduced the water amount to 1 1/4 cups and the dough is much easier to handle. But the taste remains. Thank you to Pat Kinnee and Mak Chu for the recipe.
BEST EVER LIGHT AND FLUFFY DINNER ROLLS
Posted by MamaFaMi
Source : Pat Kinnee
4 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
11g instant dried yeast
1 1/4 cups water
1/3 cup softened butter or vegetable shortening (I used margarine)
Pat's method :
Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend shortening or 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, change 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.
I used my bread maker to do the kneading job. As usual, place the liquidy ingredients first, then top it with the dry ingredients. Then the yeast. Start the breadmaker and when the dough is just combined, add in the margarine and leave the breadmaker to do it's job. All in, will take about 1 1/2 hour.
Remove the dough from the breadmaker and shape it into 20 small balls. Arrange in the lightly greased tray and let it prove for a while. Brush with milk powder and water mixture. Sprinkle with some sesame seeds. Bake at 200 C till golden brown. Remove from oven and brush with margarine.
Have a nice day!