The store specialized in homemade pasta and ravioli and fresh bread, the most popular being sour dough and the french baguette. While I never had the opportunity to cook at the store, I learned a lot from the owner and the women who worked in the kitchen. Making pasta and serving empanadas, chicken con pollo and fennel salad opened my eyes to food that was so different from what I was choosing for myself at that time (often plain, dry chicken sandwiches and raw vegetables). I looked up to the women I worked with, and I loved the smell of the baking bread and new sauces that were constantly coming out of that kitchen.
Far and away my favorite item that we made at the store were milk bread dinner rolls. I can't even describe to you the magic that happened when those rolls came out of the oven. Anyone who tried one, bought a dozen and they were always gone in a heartbeat.
Since committing to making most of our bread at home, I have been on a quest to recreate the deliciousness. I have tried at least a half dozen milk bread recipes, but nothing has come close. I'm sure that I won't be able to really ever capture the awesomeness that Pasta at Large did, but I'm trying! They had magic wands, I'm convinced.
I discovered this recipe the other day, while searching for a specialty bread for the holidays. The original recipe came from the Tasty Kitchen blog. Here's my version:
Mix together over medium heat until thick: