NGREDIENTS- 1 envelope Active dry yeast
- 1/4 cup very warm water
- 1/3 cup sugar
- 1/4 cup butter
- 1 teaspoon salt
- 1 cup scalding hot milk
- 1 egg –lightly beaten
- 4 1/2 cups of sifted all purpose flour
- 2 Tablespoons of melted butter for brushing rolls
DIRECTIONS
Sprinkle the yeast over very warm water in a large bowl. (warm water should feel comfortably warm when dropped on wrist) Stir until yeast dissolves.
Add sugar, the 1/4cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.
Add milk mixture to yeast, then beat in egg. Beat in 4 cups of flour, one cup at a time to form soft dough. Use some the remaining 1/2 cup flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use if for flouring your cloth and hands).
Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hrs.
Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.
Pinch off small chunks of dough and shape into round rolls. Place in neat rows, not quite touching, in a well-buttered 13x9x2 pan. Cover rolls and let rise in warm place until doubled, 30-45min.
Brush tops of rolls generously with melted butter, then bake in a 375′ oven for 18-20minutes or until nicely browned.
Serve warm with plenty of butter. I pour melted butter on top of the rolls right when the come out of the oven.
Recipe makes about 2 dozen!
No comments:
Post a Comment