Heat to lukewarm in saucepan:
3/4 c. milk
1 1/2 t. salt
2/3 c. sugar
Dissolve 2 pkts (5 t.) rapid rise yeast in 1/2 c. warm (100°) with 1 1/2 t. sugar. Allow to sit for a few minutes until double in size.
Melt 1/4 c. butter, place in mixer. Add milk mixture, then 2 beaten eggs and 3 c. flour. Combine.
Add yeast and mix well.
Slowly add up to 3 c. flour (I usually add only 1 1/2 to 2 c.) until dough holds together but is sticky. (Adding too much flour makes rolls useful as skeet in the family turkey shoot.)
Let rise in a warm place for 1 1/2 hours.
Knead & form into rolls. Let rise about an hour longer, then bake for 13-15 mins at 350°.
from: master roll-maker Jeremy
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