Ulaanbaatar, MongoliaWednesday, December 2, 2009
Today would have been Gram's 100th birthday. I thought of her again this past weekend when I baked her rolls for our first Mongolian Thanksgiving. I still miss her.
Here's the recipe for her famous rolls:
- 3 & 1/2 cups white flour
- 1/2 cup sugar
- 2 & 1/2 teaspoons yeast
- 1 cup milk
- 2 eggs
- 1/2 cup (or 1 stick) butter
Mix the sugar, 1 cup flour, and yeast together in a large bowl. Heat milk & butter together. When the milk/butter are warm enough (110-120 degrees F), add it to the sugar/flour/yeast and stir until mixed. Add another cup of flour and beat by hand or with mixer. Add eggs and beat. Add more flour until you have added a total of 3 & 1/2 cups of flour. Let rise until double in a warm space, covered with a towel. When it has risen, punch down the dough and put it in the fridge overnight - or longer.
When ready to bake: Remove the dough from the fridge and cut in 1/2's. Roll out 1/2 of the dough to the size of a 10 inch (25cm) circle. Before cutting, spread the dough with melted butter. Cut the circle into quarters, and then cut each one into 5 pieces (for a total of 20 rolls). Roll each narrow triangle toward the point and place on a cookie sheet. Let rise to double. Bake about 10 minutes at 350 degrees F (or until lightly browned).
