We had such a great time today! We took the kids to Fun Fest, a carnival hosted by a local church. Everything was free: rides, games, inflatables, food (Chic Fil A was one sponsor), drinks, sno cones, cotton candy, door prizes, entertainment...everything was free. No catch.
Next, it was off to the National Infantry Museum to visit the traveling Vietnam Memorial Wall. We went from fun and uplifting to somber and humbling. The number of names on that wall.... it saddens my heart. If you have a war veteran in your life, hug him. If you know someone who has their name on a memorial wall, please except my sincere sorrow and gratitude for selfless service.
- 1/2 cup warm milk
- 1/2 cup granulated sugar
- 1 package (2 1/4 tsp) active dry yeast
- 6 Tbsp melted butter
- 1/4 cup sour cream
- 2 eggs
- 1 cup mashed potatoes
- 1 tsp salt
- 4 to 5 cups all-purpose flour
- flour for dusting rolls
- Combine warm milk, sugar, and yeast in a mixing bowl. Stir until sugar and yeast are dissolved. Add melted butter and sour cream.
- Add eggs, one at a time, beating well after each addition.
- Sit in mashed potatoes and salt.
- Gradually stir in flour until your dough pulls away from the walls of the bowl.
- Turn out onto a floured surface and knead six to eight minutes, until smooth and shiny.
- Move dough to a well-greased bowl. Cover and let rise in a warm place until doubled in size (about an hour).
- Punch down the dough. Divide into 10 to 12 pieces. Roll each piece into a ball, then roll the ball in flour and place on a greased baking sheet. Cover and let rise 30 minutes or so, until doubled in size.
- Bake at 400 degrees for about 15 minutes, until the rolls sound hollow when tapped.