| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Breads, Hand made, Low fat, Rolls/bagel |
24 |
servings |
INGREDIENTS
| 1 |
pk |
Active Dry Yeast; (1/4 Oz) |
| 1/4 |
c |
Warm Water; (110-115 Deg F) |
| 2 |
c |
Milk; Warm |
| 3 |
tb |
Dried Minced Onion |
| 3 |
tb |
Prepared Mustard |
| 2 |
tb |
Vegetable Oil |
| 2 |
tb |
Sugar |
| 1 1/2 |
ts |
Salt |
| 6 |
c |
All-Purpose Flour; To 6 1/2 C |
INSTRUCTIONS
In a mixing bowl, dissolve yeast in water. Add milk, onion, mustard, oil,
sugar, salt and 4 cups flour; beat until smooth. Add enough remaining four
to form a soft dough. Turn out onto a floured surface; knead until smooth
and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into 24 pieces. Flatten each piece into a 3-in.
circle. Place 1 inch apart on greased baking sheets. Cover and let rise
until doubles, about 45 minutes. Bake at 350F for 20-25 minutes or until
golden brown. Cool on wire racks.
Taste of Home - Melodie Shumaker
Posted to EAT-LF Digest by Reggie and Jeff Dwork <reggie@best.com> on Oct
1, 1999, converted by MM_Buster v2.0l.
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