Chicken soup and rolls
Chicken soup and rolls
2 cans of chicken broth
2 cans of water
chicken bullion to suit your taste. (1 tablespoon)
3 carrots
4 stalks of celery
3 med onions
1 large chicken breast, but any chicken pieces will do.
chop the carrots, celery, and onion fine
Add the chicken broth, water, and bullion
Cut the chicken into small 1/2 inch cubes if using boneless breast.
Turn on low and let it do it thing. Or turn on high until chicken is done
and veggies are tender.
Rolls
1 1/4 cup of water (warm)
1 teaspoon of sugar
1 heaping teaspoon of dried yeast
1 cup of flour. Mix well and let yeast work for about 1/2 hour.
Beat a egg in a separate bowl. Add 3 tablespoons of powder butter milk and 2
tablespoons of oil, ( I use olive, but any cooking oil will do)
Mix every thing well to blend oil, egg, and powder together.
Now add more flower to the first bowl or starter.
About 1 1/2 cups.
Dough should be sticky. Now add the egg mixture and blend in. You can do
this with a beater if you like, I use a wooden spoon. Now add a little flour
at a time until dough is workable but not dry. It will feel a little sticky.
Add between 1/2 to 1 teaspoon of salt to dough and mix in. I use only 1/2
teaspoon. You may have to add a little more flour after adding the salt.
Remember dough is to be moist and a little sticky, so don't over flour it.
Knead dough for about 5 minutes until it feels smooth.
Place in greased bowl and place a towel over it and let it double in a warm
place.
Now stretch dough into a rope and cut into 12 equal pieces.
Roll dough into itself and than roll on counter to the shape you are looking
for.
Place on parchment paper. and cover with a towel and let raise for about
forty-five minute.
Place in a 375 degree f oven and bake until brown or about 18 to 20
minutes.
I tap the roll on the bottom, sounds hollow, it is done.
Now the rolls are done and in the oven. It is time to think of what should I
put the soup over, noodle or rice, which I will cook and ladle the soup over
them.
RJ
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