2026 Hope Air Donation

If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Today’s vintage baking experiment comes from a 1950s promotional cookbook by Robin Hood Flour Mills Cooking School, featuring the fictional home baking expert Rita Martin — a brand-created personality used for decades to promote flour and baking at home. In this episode, we’re diving into a classic Refrigerator Sweet Dough recipe — a 1950s “master dough” that you can mix once and use all week to make: ✔ Bath buns ✔ Cinnamon rolls ✔ Sweet rolls ✔ Chelsea-style buns ✔ Breakfast buns ✔ Enriched yeast dough recipes The idea is simple: make a basic sweet dough, store it in the fridge for up to 5–6 days, and cut off portions as needed to bake fresh homemade buns anytime. But along the way, we uncover something fascinating about vintage bread baking… Why were older dough recipes often so dry? We explore how changes in: Active dry yeast vs liquid yeast Flour protein content Milling practices Hydration levels in bread dough Home baking habits in the 1900s …may have influenced how dough recipes were written in mid-century cookbooks. By increasing the hydration level (adding more liquid and even swapping water for milk), we test how modern flour behaves differently — and how small adjustments can transform a stiff dough into a soft, sticky, enriched dough that produces: 👉 Softer crumb 👉 Better texture 👉 Improved rise 👉 More flavour We also make a take on Bath Buns with candied citrus peel and raisins, comparing the original 1950s recipe as written with a higher hydration version to see which one bakes up best. If you’re learning how to bake with yeast dough, experimenting with sweet dough recipes, or curious about baking science and hydration levels in bread — this episode is for you. Remember: Baking may be science… but making great bread is an art. Try it, experiment, adjust your hydration, and make it your own! REFRIGERATOR SWEET DOUGH ROLLS (as written in book) 2 packages dry quick yeast 1/4 cup lukewarm water 8 cups sifted Robin Hood Flour 2 cups warm water ½ cup sugar 2 teaspoons salt 2 eggs (beaten) 4 tablespoons shortening, melted or very soft DISSOLVE yeast with 2 teaspoons sugar in lukewarm water. ADD remaining sugar, salt and eggs to warm water to dissolve. ADD half the flour, then the shortening, and balance of flour. TURN OUT on table and knead until smooth. PLACE dough in greased bowl, brush top with melted shortening, cover, and place in refrigerator until needed. SMALL AMOUNTS may be cut off, shaped into rolls and allowed to rise, in warm place (about two hours) until light. BAKE in oven 385° F. until golden brown. NOTE: This dough may be kept in refrigerator 6 or 7 days. If it continues rising, knead down occasionally. NOTE: For fruit loaf and rolls of various kinds use above recipe, substituting milk for warm water. Do not chill dough but make up after it has risen 1 ¾ hours. *** My final hydration was 75 - 80% I cut the recipe in half for the video: - 4 cups of the flour I used weighs approx 625g so i used between 470 - 500 mL of liquid. - The final dough was made with milk. More info about Hope Air: https://hopeair.ca/ 2026 Hope Air Donation: http://www.hopeair.ca/glen Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar