Ninepipes Lodge Sourdough Rolls
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Dear SOS: While on a trip to Glacier National Park, I enjoyed some of the best rolls I’ve ever eaten. Soft and light, they were billed as sourdough but had a distinct honey taste. The rolls are famous throughout the area. Could you possibly get the recipe from Ninepipes Lodge in Charlo, Mt.?
Jean Gillette
San Diego
Dear Jean: The glaciers aren’t getting second billing up there, are they? We received a friendly response from Laurel Cheff, the manager of Ninepipes Lodge. She said she’s delighted to pass on the recipe.
Combine the water, 1 teaspoon of sugar and the yeast and stir to dissolve. Set aside.
Heat the oil and milk in a small saucepan over low heat just until hot, 2 minutes.
In a large bowl beat the egg until frothy and mix in the 2/3 cup of sugar and the salt. Add the oil and milk mixture and blend well.
Add the yeast mixture and mix well, then the flour. The mixture should have a sticky and pliable texture. Place the dough in a greased bowl, cover and set the dough in a warm place to rise, 30 minutes to 1 hour.
Heat the oven to 350 degrees. Grease a baking sheet and set aside.
Roll out the dough on a floured board, and using a 2 1/2-inch cookie cutter, cut out rounds and place them on the baking sheet.
Bake the rolls until slightly browned, about 15 minutes.
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