INGREDIENTS

INSTRUCTIONS

Sprinkle yeast over water in large bowl of electric mixer. Add 1
tablespoon sugar. Let stand until yeast is soft, about 5 minutes. Add
remaining sugar, milk, salt and butter. Mix in 2 1/2 cups flour; beat
until smooth and elastic, about 5 minutes. Beat in eggs, 1 at a time.
Stir in about 2 cups more flour to make soft dough. Turn dough out
onto a work surface sprinkled with some of the remaining flour. Knead
about 8 to 10 minutes, until dough is smooth and satiny and small
bubbles form just under surface, adding only enough flour to keep
dough from sticking. Turn dough in a greased bowl. Cover top of bowl
with plastic wrap and a towel. Let rise in a warm place until doubled
in bulk, about 1 hour, or refrigerate 6 to 8 hours. Punch dough down.
Knead into smooth ball; cover with inverted bowl; let rest for 10
minutes. Lightly flour work surface with remaining flour; shape dough
into any of these shapes: Bowknot: Divide dough into 24 equal
portions; working on a lightly floured surface, roll each portion
beneath your palms to make a strand 6 inches long. Tie loosely into a
knot. Place on greased baking pans. Pocketbook (Parker House): Roll
dough out 1/4-inch thick on lightly floured surface. Brush with
melted butter. Using biscuit-cutter, cut into 2 1/2- to 3-inch
circles. Use wooden spoon handle to make depression just off center
across each circle. Fold each roll over along depression, pressing
firmly to prevent halves from opening. Keeping larger side of dough
on top, place rolls 1 inch apart on greased baking pans. Cloverleaf:
Pinch off small uniform pieces of dough; working on a lightly floured
surface, shape each piece of dough by rolling it beneath your palm
into a ball 1-inch in diameter. Dip balls into melted butter; tuck 3
balls into each cup of greased 2 1/2-inch muffin pan(s). Fantan: Roll
dough out to about 1/8-inch thickness on a lightly floured surface.
Brush with melted butter. Cut dough into strips 1-inch wide. Stack 6
strips atop one another; cut stacked strips into 1 1/2-inch pieces.
Place each stack, with one of the cut ends facing up, in cup of
greased 2 1/2-inch muffin pan(s). Cover rolls with plastic wrap and
towel; let rise in a warm place until almost doubled in bulk, 30 to
45 minutes (1 hour if dough was refrigerated). Preheat oven to 400
degrees. Brush rolls lightly with melted butter. Bake until golden
brown, 12 to 15 minutes. Let cool slightly on wire racks. Serve warm.
Yield: About 2 dozen rolls.
Recipe Source: St. Louis Post-Dispatch - 11-23-1998 By Annette Gooch
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.

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