I gave the husband his chili options yesterday, to which he said: "Why do you always do this? How about you just use the recipe you've been using?" Well, the truth is, I haven't been using a recipe. I throw different stuff in that pot every single time. So I humored him and skipped the recipes I wanted to try and stuck to my usual I'll-put-whatever-I-think-sounds-good-in-this-pot routine. And to top it off, after choosing chili for dinner, the husband said he thought he'd rather wait until today to eat it. I was back to square one.
Since I was planning to make chili, we had ground turkey and ground beef thawed in the fridge. I decided to use half of it for the chili and half of it for meatballs. I had never made meatballs with ground turkey before, though, so I was a bit skeptical. (Turns out, they were great! But the husband thinks ground turkey has a slightly strange taste, so I think we'll always have to use half turkey and half beef.)
But I'm getting ahead of myself. What to go with our homemade meatballs and Marinara? I knew if the husband found the turkey meatballs only mediocre, homemade rolls would make up for it. I threw on my vintage apron (thank you C & A!), and grabbed my classic cookbook.
There's something about that cookbook that makes me feel like I'm channeling my great-grandmother. So instead of lending the recipe to my own interpretation, I followed it exactly and pretended it was 1950. And I'm pretty sure the husband was happy I didn't put my own spin on these rolls - they were amazing! I've never made rolls so soft and chewy on the inside and crusty and hard on the outside. Best. Rolls. Ever. Apparently, sometimes a tested recipe really is a good idea, ha.
1 package yeast
1 cup water
1 tablespoon sugar
2 tablespoons butter, melted
1 teaspoon salt
3 cups sifted flour (up to 4, if needed)
2 stuff-beaten egg whites
Soften yeast in 1/4 cup water, warmed to 110 degrees F.
To remaining water, add sugar, butter and salt. Add 1 cup flour; beat well. Add yeast mixture, egg whites; mix. Add remaining flour to make a soft dough. Knead till smooth and satiny.
Place in greased bowl, turning to cover; let rise till double.
Punch down and let double again. Divide for rolls; cover and let rest for 10 minutes. Shape.
Place 2 1/2 inches apart on baking sheet. Cover; let double. Brush with egg yolk diluted with water. (I brushed mine with a little egg white.)
Bake in preheated 450-degree oven for 18-20 minutes. Place a large flat pan of boiling water on floor of oven to give crustiness. Makes 24 rolls.
(Truth be told, I only made 12 rolls, but that's because I was using my rolls for meatball sandwiches. I'm sure these would make 24 perfectly sized dinner rolls, though.)