CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Breads, Yeast |
4 |
Servings |
INGREDIENTS
1 1/4 |
c |
Milk; Scalded |
3 |
tb |
Sugar |
2 |
tb |
Butter or Regular Margarine |
3/4 |
ts |
Salt |
2 |
pk |
Active Dry Yeast; OR |
2 |
tb |
Active Dry Yeast; Bulk |
1/4 |
c |
Lukewarm Water; 110 Deg. F. |
4 1/2 |
c |
Unbleached Flour |
2 |
tb |
Butter Or Margarine; Melted |
INSTRUCTIONS
Pour the scalded milk over the sugar, 2 tbls of butter and salt in a
mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm
water and stir to dissolve. Add 2 cups of flour, and the yeast mixture to
the milk mixture. Beat, with an electric mixer on medium speed, until
smooth, about 2 minutes. Gradually add enough of the remaining flour to
make a soft dough, then cover and let rest for 15 minutes. Knead the
dough a few times on a lightly floured surface until it is no longer
sticky and roll out to a 1/2-inch thickness. Cut into rounds, using a
floured biscuit cutter. Brush the rounds with the remaining 2 Tbls of
melted butter and crease each roll in the center with the dull edge of a
knife. Fold the rolls over on the crease and press the edges together
lightly. Place on greased baking sheets and cover. Let rise in a warm
place until almost doubled, about 30 minutes. Bake in a preheated 400
degree F. oven for 10 minutes or until golden brown. Remove from the
baking sheets and cool on wire racks.
NOTE:
These rolls are almost a must at the Holiday dinners coming up shortly.
Restaurants and most older cooks make it a tradition to serve them.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/breads1.zip
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