If you’ve been following me on FB, then you already know JT sewed this dress on her little sewing machine and we entered it at the Allegany County Fair. Her ear was really sore and swollen, so getting it finished was quite a feat!!! But we did it and now she is chomping at the bit to get back down there to see if she won a prize!!! 🏆 Yay, Joss!
We’ve had a few playdates, went camping at Yogi Bear Campground in Mill Run, PA, close to Ohiopyle, and to Ocean City, MD . . . that post will be rated PG 13 due to the amount of nudity, arrests and profanity we witnessed during our stay. We did see the Blue Angels though, and once we figured out where the High School Seniors were going to hang, we just avoided that part of the beach.
We inflated this awesome water slide that I ordered from Amazon and these goofballs had a blast!
I have never planted perennials before, but we got a truckload last year from the Produce Auction in Springs, PA and they have been incredibly enjoyable.
These are some really cool phlox – do they remind you of peppermints???
Balloon Flowers, aren’t they cool! Check out the 50 buds behind this big flower – and there are even more open now!!! 😍 Should they be staked? or put in a tomato cage, the weight of the blooms has pulled them way over to one side.
The annuals I bought at Lowe’s and Southern States have also been a real source of joy this year! Every single one of them was purchased from the sale or clearance table . . . um… I have no idea what these are, but I hope I can move them inside come fall!!! Gorgeous!
So, onto the other center of my existence aside from JT, her sore ear and these blooms, these rolls.
Just make them. ASAP.
They are soft. Pull them apart and spread them with butter . . . real butter and jelly, or honey, or use them to dip in soup . . . and when you’re feeling really wild, slap a slice of ham, cheese and some mustard on them and use them for sandwiches. Or oh my gosh, how about soaking up some brown gravy. Sweet heaven.
Freeze these rolls after they are shaped to keep them on hand, just remember to pull them from the freezer about 2 – 3 hours before dinner time to allow them time to thaw and rise before baking.
This recipe is adapted from thestayathomechef.com.
Filling up on bread and ruining dinner has never, ever been so worth it. Kiss your gluten free existence good bye. These rolls are SERIOUSLY that good.
- In a medium pot, warm the 2 cups of whole milk and the 6 Tbs of butter until the butter is almost completely melted. Do not overheat or boil.
- In a medium bowl, mix 5 cups of flour, the yeast, salt and sugar with a wire whisk. Reserve 1 cup of flour to add as needed.
- Pour the milk/melted butter mixture into the bowl of a stand mixer or a large bowl, allow to cool until it is safe to add the eggs without cooking them, then add the two eggs.
- Using the dough hook, turn the mixer on low and begin adding the dry ingredients. Mix until the wet and dry ingredients form a wet dough, then add the extra flour, a little at a time until the dough begins to take on a just kneadable shape.
- Knead the dough using the dough hook for about 5 - 7 minutes and grease a large bowl.
- Flip the dough from the mixer bowl to the large bowl, then shape into a ball. Flip the ball to coat the top and cover with plastic wrap or a damp clean towel for about an hour, or until doubled in size.
- Grease a half sheet pan, punch the dough down and shape into 24 rolls. Place them on the greased sheet pan. Preheat the oven to 375 degrees.
- Let the rolls raise again for about 30 minutes, then bake for about 12 - 14 minutes, or until golden brown. Brush the tops with melted butter, or rub the tops with a stick of butter.
- After the rolls cool for about 15 minutes, move them to a wire rack to finish cooling. Or just try to stop your family from devouring them while they're still warm.