Friday, August 31, 2007

Sweet Yeast Rolls

375° - 20 minutes. 5-6 dozen


1/2 sol. oz. cake of yeast or 1 pkg. active dry yeast
1/2 c. warm water
2 c. milk
1/2 c. sugar
2 qt. all purpose flour
2 whole eggs
2 tsp. salt


Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm.
Add yeast, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy.

Add melted butter (which has been cooled), eggs and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest.

Meanwhile, clean and dry bowl; grease clean surface of bow. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover; let rise in warm place until double in bulk. Punch down.

Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack. Yield: 5 to 6 dozen.


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