Rolls: Miss Ann's Rolls
Source of Recipe
Sister Schubert's Secret Bread Recipes
List of Ingredients
1/2 cup water
1/4 cup sugar
1/4 cup butter
1/2 cup milk
1 large egg, lightly beaten
1 package active dry yeast
1 teaspoon sugar
1/4 cup warm water (105-115¼F)
4 cups flour
1 1/2 teaspoons salt
1/2 cup butter, melted Recipe
Combine water, sugar and butter in saucepan; heat until butter melts, stirring occasionally (do not boil). Remove from heat; stir in milk and egg; cool to 105-115¼F. Combine yeast, 1 tsp. sugar and warm water in a 1 cup liquid measuring cup; let stand 5 minutes. Combine butter mixture and yeast mixture. Combine yeast mixture, flour and salt in a large bowl, stirring well (dough will be soft). Brush or rub dough with some of the melted butter. Cover loosely; let rise in a warm place (85¼F) free from drafts for 1 hour or until doubled in bulk.
Grease 2 pans (13x9") and set aside. Punch dough down; turn out onto a well-floured surface. Knead lightly 4 or 5 times. Divide dough in half. Divide each half into 12 equal pieces; shape each piece into a ball. Arrange rolls in pans, leaving 1 inch of space between rolls; brush with remaining melted butter. Cover loosely; let rise in a warm place free from drafts for 45 minutes or until doubled in bulk. Preheat oven to 400¼F. Bake rolls uncovered for 15-20 minutes or until lightly browned. Yield: 2 dozen
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