Hi everyone. Marty Richardson here at chefmartyrich.com with today’s tip series. Well the last few days I have been doing labeling and it turns out today we are on a totally different track. You might remember from one of the earlier episodes Ms. Barbara and her anniversary party. Well that is tomorrow and I have been the designatee for making rolls for 75 people. So a couple of hundred rolls easily, I have to make. So I wanted to talk a little bit about that today. Here I have my “mise en place” which is culinary school terminology, French, for everything in its place. Rather than doing 4 batches in one bowl and just multiplying everything times 4 and putting it all together I am doing 4 separate batches of rolls. They make 24 so I am going to do 8 and then see if I have time to do more than that. That will be a bonus.

Here you have my warm water with yeast. Remember 110 degrees, and I knew that because of my handy dandy instant read thermometer. And then I have my melted butter and eggs. And then I have ½ cup sugar goes in. And then into each bowl will go 1 tsp. salt as well. And 4 ¼ cups of flour. So the recipe again is

1 C water (110 degrees)

2 pkg. yeast (not quick rising type)

½ C. butter melted

½ C. sugar

Mix together. Add three eggs and 1 tsp. salt and 4 ¼ C. flour.

Refrigerate for at least 2 hours or up to three days. So I have plenty of time to have them rise. And I will take them out, roll them into rolls and put them on the pans to let them rise a second time before I bake them off.

So there you have it. There is my tip for the day and I will come back and shoot the video later and I will post it tomorrow or the next day on how they came out.

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Thanks very much for watching and we will talk to you tomorrow.