Saturday, December 20, 2014

Martha's rolls

Yes, this is one great yeast-dough recipe but a lot of work. Once it is mixed together the instructions seem never-ending; cover, let rise until doubled in bulk, about one hour, chill one hour, punch down, refrigerate covered one hour or overnight. But once these come out of the oven and you bite into the lemon-butter goodness, you instantly forget about all the hand-numbing mixing, punching down, and rolling out.

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