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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Bread/rolls, Soup/stews 10 Rolls

INGREDIENTS

1/4 c Water
2 t Active dry yeast
1/2 c Milk, plus more for tops
3 T Unsalted butter
2 T Honey
1/2 t Salt
1 Egg
2 c Sifted all-purpose flour

INSTRUCTIONS

Combine water and yeast and let stand 5 minutes. Scald milk and add
butter, honey, and salt. Transfer to the large bowl of an electric
mixer. Cool until lukewarm. Beat in egg and add yeast mixture. Add
half the flour and mix, using the paddle attachment, for 2 minutes.
Add remaining flour and beat until large bubbles appear. Transfer
dough to an oiled bowl or plastic bag with ample room for rising. If
using a bowl, cover with a plate to keep dough from rising too much.
Refrigerate overnight. Remove bowl from refrigerator and punch down
dough. Turn out onto a lightly floured board and divide into 10 equal
portions. Butter an 8-inch round cake pan and arrange tolls in pan
(they should be barely touching). Let rise in a warm place, covered,
for 1 1/2 hours, or until doubled. Heat oven to 350'. Brush rolls
lightly with milk and bake for 25 minutes. Serve warm.  Martha Stewart
Living/Feb. & March/94 Scanned & fixed by Di and Gary  Posted to
MM-Recipes Digest V4 #033 by John Merkel  <jmerk@doitnow.com> on Jan
31, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 150
Calories From Fat: 39
Total Fat: 4.5g
Cholesterol: 28.7mg
Sodium: 130.8mg
Potassium: 61.7mg
Carbohydrates: 23.5g
Fiber: <1g
Sugar: 4.2g
Protein: 4g


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