Folding Bread Proofer and Yogurt Maker by Brod & Taylor and Soft and Moist Pumpkin Dinner Rolls recipe


Meet my new favorite kitchen product…the Brod & Taylor Folding Proofer, we truly get along so well, specially now that the cold months are here.  I love breads, and I mean yeasted breads that require proofing (rising) in controlled temperature and humidity.   So many variables in bread making, and the last thing that you don’t want to happen is not having the dough to not double in size after a minimum rising period.  Then one panics, and resorts to old tricks like having the bowl of kneaded dough rest with another bowl containing hot or boiling water to create steam inside the oven.  With buttery rich doughs like brioche and sweet doughs, it will be a challenge.  But not anymore with the Brod & Taylor Folding Proofer.  So many features I really marvel about this product.  Easy set-up, only need preheating and it even includes a water tray to create that humid environment that bread dough loves.  Easy storage, folds away easily, yes I repeat, folds to fit your kitchen drawers or cabinets.   No plastic wrap or damp cloth covers anymore and you can even keep an eye on the rising dough through the clear window on top of the proofer.  Not just for breads, this fantastic product is also great for tempering or melting chocolate, and making thick and creamy yogurt.  This Brod & Taylor proofer is definitely the perfect Christmas gift for bread lovers and bakers.  Highly recommended.  And enjoy the 4 You tube video series showing you the use of this product (

Thanks Katie Hlavinka of Avalon Communications for sharing this press release:

Brød & Taylor Proofer Affording Home Chefs Professional Bread, Yogurt and Chocolate Results
Flat-folding device a must-have for every health-conscious kitchen

Brød & Taylor’s Folding Proofer is making it easy for consumers to bake delicious, artisan breads with healthy ingredients in the comfort of their own home. Rather than purchasing off-the-shelf bread with superfluous and sometimes unrecognizable ingredients, at-home bakers can control exactly what goes into the finished product and onto the table. More than just for bread though, the multi-tasking proofer also enables the creation of creamy, homemade yogurt and perfectly melted chocolate!

The countertop proofer makes the task of from-scratch breads and pastries easier than ever before by affording individuals the same tools and techniques that professional bakers enjoy, most importantly, accurately controlled fermentation and rise temperatures with optimal humidity. As a result, consumers can produce the best flavors from their own sourdough, gluten free, whole grain or even artisan bread recipes and enjoy them warm, fresh from the oven without relying on high-end bakeries. What’s more, the proofer folds flat for storage so even the tiniest kitchens can take advantage of its bread-making benefits.

Healthy homemade bread isn’t the only chore the Brød & Taylor folding proofer accomplishes, though. It can also multi-task by providing a safe, controlled environment for making yogurt at home, excelling as a large capacity, versatile yogurt maker. With adjustable temperature control, the Brød & Taylor proofer is capable of making up to two gallons of fresh yogurt in only four hours, opposed to the 10-12 it can take when using conventional yogurt makers with smaller capacities. Consumers can also use their own glass containers, avoiding contact with plastic. Those that prefer longer culture times can lower the temperature for 24 hours or more. That’s good news for the 75 percent of consumers who, according to a 2011 Mintel report, eat spoonable yogurt. Armed with a Brød & Taylor proofer in their kitchen, consumers can make healthier yogurt at a fraction of the cost of store-bought.

The Brød & Taylor proofer also takes the guesswork out of melting and tempering chocolate. Unlike a microwave, which tends to overheat, or a double boiler, which is notorious for water seizing, the proofer melts chocolate gently at the ideal low temperature for both tempering and holding.

The accurate, low temperature control of the folding proofer enables an entire realm of additional kitchen tasks that involve fermenting or culturing including making tempeh, probiotic vegetables – even homemade soy sauce.

All of these capabilities will cause even professional bakers to wonder how they ever lived without the Brød & Taylor proofer in their home kitchens. “Genius design, I love that the proof box instantly folds flat and fits neatly in my tightly-packed kitchen cupboards. I have used it to proof bread and make batches of the most exquisite yogurt. It gives professional results at home.” Zoe Francois of hails the product for its “genius design.” She raves, “I love that the proof box instantly folds flat and fits neatly in my tightly-packed kitchen cupboards. I have used it to proof bread and make batches of the most exquisite yogurt. It gives professional results at home.”

Health-conscious bread, yogurt, fermented food and chocolate lovers who would like to control the ingredients that go into their favorite foods while enjoying professional results can learn more about the Brød & Taylor proofer (MSRP $159) online at

About Brød & Taylor
Brød & Taylor’s primary mission is to assist people in efficiently and affordably creating wholesome recipes in their own kitchens by providing them with the tools they need to incorporate pure or organic ingredients. For additional information on the company, please visit

I chose a rich dough (with egg, milk, butter) recipe to try out Brod & Taylor Bread Proofer.   It was also a cold day (more cold days ahead!).   And these are always the very challenging conditions in making yeast breads.    Regardless, the Brod & Taylor delivered…the dough placed in large glass bowl doubled in size in 1 1/2 hours, awesome!

“Soft and Moist” Pumpkin Dinner Rolls

1 tablespoon active dry yeast
1 cup whole milk, heated in microwave to lukewarm
1 teaspoon sugar + 2/3 cup sugar
1 stick (1/2 cup) butter, melted
1 cup canned pumpkin puree
1 large egg
2 teaspoons salt
1 cup bread flour
5 cups all-purpose flour (variable)
Additional 1/4 cup melted butter to brush tops of shaped rolls before and after baking

Set the proofer to 75 F and put the water tray in the middle of the warming plate with 1/4 cup water in it.  Place the rack on top of the tray.

Suspend yeast and 1 teaspoon sugar in warm milk; let stand until foamy.  Combine remaining 2/3 cup sugar, 1/2 cup melted butter, pumpkin puree, egg and salt in a small bowl.   Place 1 cup bread flour and 3 cups all-purpose flour in a large bowl.  Add the butter mixture and yeast mixture.  Mix by hand or use a heavy-duty electric mixer fitted with the paddle attachment.   Add enough flour until a soft dough is formed.  Transfer to lightly floured surface and knead until smooth, springy and not too sticky, adding enough flour.   Form the dough into a ball and transfer to a lightly oiled bowl.  Allow the dough to ferment or rise in the proofer fot 1 1/2 hours, or until doubled.   Cut dough in 16 pieces and roll each piece into a ball.  Arrange 12 balls in a pam-sprayed 13 x 9 aluminum foil pan and remaining 4 rolls in a pam-sprayed small square pan.  Place the 9 x 13 pan in the proofer to let dough rise again for 30 minutes.  Cover remaining 4 rolls loosely with saran wrap and let proof.   Heat oven to 350 F.  Brush tops of the risen rolls with half of the melted butter.  Bake for 25 minutes or until golden.  After removing the rolls from the oven, brush again with the remaining butter.   Enjoy!


Potato Rolls


1 tablespoon dry yeast
2/3 cup plus 1 tablespoon granulated sugar
1/2 cup lukewarm (110°F) potato water (water used to boil potatoes in)
1 cup lukewarm milk
3/4 cup (1 1/2 sticks) margarine, softened
1 1/2 tablespoons salt
2 eggs, lightly beaten
1 cup mashed potatoes
2 cups bread flour
4 1/2 cups (approximately) all-purpose Flour

Boil 1 large or 2 medium peeled potatoes until easily pierced with the tip of a knife.  Remove potatoes from water.  While still warm, mash potatoes and margarine with potato masher or fork.  Set aside.

Dissolve yeast and 1 tablespoon of sugar in lukewarm potato water ; set aside.  Combine in a  large mixing bowl lukewarm milk, 2/3 cup sugar, salt and beaten eggs.  Add bread flour, 3 cups all-purp0ose flour and the yeast mixture; mixing well.  Stir in enough of the remaining all-purpose flour to make a dough suitable for kneading.

Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.
Place kneaded dough in a greased bowl, turning to coat all sides.  Cover with plastic wrap and let the dough rise until doubled in size, about 1 to 1 1/2 hours.   Cut (24 pieces) and shape into rolls.  Arrange the rolls on a greased baking sheet (I line bottom of baking sheet with parchment paper).  Cover again with plastic wrap and proof for another 45 minutes to 1 hour or until doubled in size.  Brush tops with 2 tablespoons melted butter.   Bake rolls in a preheated 375°F oven for 25 to 35 minutes, or until rolls are nicely browned.  Remove from the oven and cool on a wire rack.

French Open and Matching French-Style Dinner Rolls

French Open is the second tennis grand slam event and really a clash of the Titans (in clay!).   Winners rejoice, and losers immediately head back to practice courts to better their games next time around.    Just love to watch, I don’t own a tennis racket, I don’t play, but I certainly have my favorites.  And how I hated John Isner’s lazy attitude (not running balls) in court  and eventually losing to No. 1 player Nadal.   I can’t wait to see No. 1 Wozniacki (with her defensive style of playing tennis) getting crushed by hard-hitting players — that is my ultimate treat.  So, for my treat meantime, I made some french-style dinner rolls (recipe found in the internet) today.   For a yummy sandwich filling, I’m making egg salad and tuna with mayo.
French-Style Dinner Rolls

3-1/2 cups unbleached white bread flour
1/2 tablespoon salt (I add 1/2 tablespoon sugar)
1 package active dry yeast
3/4 cup lukewarm water, divided (see recipe notes)
1 teaspoon sugar
1/2 cup lukewarm milk

Sift the flour and salt (and 1/2 tablespoon sugar) into a large mixing bowl and set aside.

Place 1/4 cup of the water in a 1-cup glass measure. Add the yeast and stir until dissolved. Stir in the sugar and allow to stand for about 10 to 15 minutes or until the bubbly froth reaches the 1/2 cup mark.

Make a well in the flour (Start with about 3 cups of flour) and pour in the proofed yeast mixture. Add the milk and another 1/4 cup of the water and begin mixing. Continue to add the final 1/4 cup of water in 1 tablespoon increments until your dough is fairly moist and soft.  (I add the milk and water all at once, and add enough flour while kneading until dough is smooth and elastic.)

Knead for about 8 to 10 minutes, either by hand or using the dough hook on a stand mixer, until the dough is smooth and elastic.

P lace it in a lightly oiled bowl, cover it with a damp towel and allow to rise at room temperature for about 2 hours, or until doubled in bulk (Note: It only takes an hour.)

Turn the dough out onto a lightly floured surface and punch down. Cover again and let it rest for about 5 minutes, then divide it into 10 pieces.  (I divide right away and don’t do the 5 minute proofing.)

Gently roll each piece into an oval shape. Place them on 2 lightly greased baking sheets about two inches apart. Cover them with a damp towel and allow them to rise for about 30 minutes. Using the thin side of a spatula handle, make a deep impression in the center of each roll. Cover again and let rest for another 15 minutes.

While the rolls are resting, place an oven-proof dish with about 1-1/2-inches of water in it in the lower third of your oven and preheat to 450°F.

Bake the rolls for 15 minutes, until golden brown. Cool on a wire rack for about 5 minutes and serve warm.

You have got to try this bread recipe, really enjoyed this last nite.  Glenn had six of these “baby” frenchie rolls.  What worried me at first while mixing the dough was the absence of oil or butter and I thought it would result in “hard as a rock” interior…even not warmed, the dinner rolls were “pillowy-soft”.

My tuna spread starts with 2 cans of tuna, well-drained.  Finely chopped one medium onion and 2 celery stalks.  Mayonnaise (good quality).  Squirts of thousand island dressing.  Some spoonfuls of sweet pickle relish and sweetened condensed milk.  Salt and pepper to taste.  Mix and taste, taste, taste.

Egg salad filling: mashed 6 hard-boiled eggs, mayonnaise, squirts of ranch salad dressing, salt and pepper to taste.  Oops…gotta add sweetened condensed milk too to balance flavors.

One more week of action-packed french-flavored tennis, yey!

Lambert’s Cafe “Throwed Rolls” Recipe

Lambert’s Cafe “Throwed Rolls” Recipe

We never planned to stop at Lambert’s on our way to Branson, MO.  But Glenn heard so much about this restaurant — the generous food servings and being famous for the “throwed rolls ” (oh what fun it would be to catch warm dinner rolls thrown at you!) — and besides, all these tourists’ info brochures we gathered mentioned Lambert’s as a ‘must see’ when traveling through this part of the Ozarks.

We got inside this unfamiliar but casual dining environment, we looked around, and we were ready to get surprised.  We did not know what to expect, what we had gotten ourselves into .   Our charming waiter filled in some of the blanks.  If you want a roll, you stick your hand up, and someone from the restaurant fires it at you.  If the thrower misses, he just throws another one.  And if you get hit on the face, the head, either you are not a good catcher or you aren’t really paying attention.   It was my turn to catch a roll, it was really fun catching it, or even just watching other guests catch them (or try to catch them).  Hot huge tasty rolls, made from scratch and baked fresh all day, were flying through the air every now and then…if you want one, you just have to catch it as a roll is thrown at you from a good distance.

Each delicious country-cookin’ entrée is accompanied by Lambert’s signature “pass arounds or appetizers”  These are big buckets/bowls of fried okra, black-eyed peas, fried potatoes, and macaroni and tomatoes, etc. that  are brought around to eat to your hearts content, before, during, and after your meal.    “Throwed rolls” and “pass arounds” make Lambert’s a truly enjoyable unique experience.

Found 2 clone recipes of Lambert’s Cafe “Throwed rolls” and I just had to make some.  I followed recipe one, and the baked rolls were yummy enough.

Lambert’s II is located at 1800 W. State Highway J, Ozark, MO, 65721. It is just east of Highway 65 at CC. They can be reached at 417-581-7655.

Lambert’s Cafe “Throwed Rolls”   Recipe # 1

1 teaspoon granulated sugar
1 tablespoon active dry yeast
1/3 cup tepid water
2/3 cup milk
1/3 cup butter, margarine or shortening
1/4 cup sugar
3/4 teaspoon salt
1 beaten egg
3 1/4 cups to 3 3/4 cups all-purpose flour

Lambert’s Cafe ”Throwed Rolls”  Recipe # 2

1 teaspoon granulated sugar
1 package dry active yeast
1/4 cup tepid water ( 105 to 110 F)
1 cup warm milk
1/4 cup melted butter
1/4 cup granulated sugar
1 teaspoon salt
1 egg beaten ( at room temperature)
4 cups all-purpose flour, divided

Combine the 1 teaspoon of sugar and yeast in tepid water. Let stand 5 to 10 minutes until yeast begins to foam.

In a medium saucepan, heat and thoroughly mix milk, butter, sugar and salt until just warm and butter almost melts.

In a large bow stir in the yeast mixture, milk mixture, beaten egg and 3 cups of the flour, adding a bit more if necessary to make a soft pliable dough. Turn dough out on floured board and let rest while you clean and butter bowl.  Knead dough gently, 4 to 5 minutes, adding flour if necessary, until dough is smooth and silky.

Return to bowl, cover with plastic wrap and let rise in warm place until doubled in size (about 30 minutes)

Butter a 12 cup muffin tin. Punch down dough. Pinch off pieces about 1 1/2 inches in diameter ( enough to fill 1/2 of muffin cup), and roll into smooth spheres. Place two such pieces in each prepared muffin cup. ( It should be a tight fit). Cover dough loosely with plastic wrap for 45 minutes.

Preheat oven to 350 F. Bake rolls 20 to 25 minutes or until light brown. Serve as soon as they are cool enough to throw. Makes 12 rolls.

(Or you may shape dough into 24 balls.  Place in a lightly greased 13 x 9 inches baking pan.  Cover and let rise until nearly doubled in size).  Bake at 375 for 15 to 18 minutes or rolls sound hollow when lightly tapped.   For soft and shiny crust, brush baked rolls with butter when you take them out of the oven>)

Source: First Lambert’s Cafe, Sikeston, Missouri