User Tools

Site Tools


recipes:bread:traditional_rolls

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revision Previous revision
recipes:bread:traditional_rolls [2019/10/26 21:33]
Celti removed
— (current)
Line 1: Line 1:
-====== Traditional Rolls ====== 
- 
-  * ¾ c. whole milk 
-  * 1 stick (¼ pound) butter 
-  * ¼ c. plus a pinch of sugar 
-  * 1 t. salt 
-  * 2 large eggs 
-  * 2 pkgs. dry yeast 
-  * ½ c. lukewarm water (110 to 115°) 
-  * 4¼ to 4¾ c. flour 
-  * Melted butter for brushing; soft butter for greasing 
- 
-Sprinkle yeast on lukewarm water; add a pinch of sugar and let proof.\\ 
-Scald milk. Add milk to butter, sugar, and salt in large mixing bowl; stir until the butter has melted and the mixture is lukewarm.\\ 
-Add 1½ c. flour to milk mixture and beat well (at low speed, if using a mixer).\\ 
-Beat in eggs and yeast.\\ 
-Gradually add enough flour to form a soft dough that cleanly leaves the sides of the bowl.\\ 
-Knead, either by mixer or by hand, until the dough is very smooth and satiny. Add as little additional flour as possible.\\ 
-Turn into buttered bowl; invert to grease top, cover, and let rise until doubled.\\ 
-Punch down and form into dough knots. Place on parchment lined baking sheets, cover, and let rise until doubled.\\ 
-Bake in preheated 375° oven for 12 to 15 minutes until golden brown.\\ 
-Brush lightly with melted butter. 
-  
-