| 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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