Soft rolls
Was invited out for Easter dinner and my contribution to the meal is Soft
rolls.
5 to 5 1/2 cup of flour
1 cup water
1 cup of milk 1% (I use almond or coconut milk)
1/4 cup butter or shortening.
2 1/2 tablespoon dried yeast
2 teaspoons of salt
1/4 cup sugar
1 egg
Directions:
Melt butter or shortening in the water. Add to large mixing bowl. Add sugar
and salt and dissolve in water. If water is just warm to the touch. (100 F)
add milk and beaten egg. Add three cups of the flour and sprinkle yeast over
flour. You can use a mixer or a wooden spoon. To lazy to clean the mixer, so
I use a wooden spoon. Mix well until dough start to form. Now add flour a
little at a time until you get a smooth dough, that is a little sticky, but
workable. Just keep mixing in the flour as you add it. Now put dough on a
lightly floured surface and knead until elastic and smooth, but still a
little on the sticky side. Place in lightly grease bowl and place in warm
place,cover with a towel, and let double in size. About 1 hour. Do not
punch down, but dump dough out on a lightly floured surface and pat out to a
18 inch long rectangle, about 12 inch wide. Lightly spread Blue Bonnet
Margarine over the top. Now roll up the rectangle into a 18 inch roll. I
usually stretch the roll to 20 inches to make it easier to use a pair of
scissors to cut into 20 pieces.
Get out a cookie sheet with a edge, lightly grease it and place rolls 4 a
cross and 5 down, cover with towel. (I use one of those insert or parchment
paper instead of greasing the sheet.
After rolls doubled in size, place in a 375 F degree oven and bake for about
15 minutes to 20 minutes until done. It depend on your oven.
RJ
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