Yeast, rolls- Jean's Refrigerator Yeast
Source of Recipe
Sunset Annual 1998
Recipe Introduction
Dough can be made up to 2 days before baking. Ross can be baked up to 1 day ahead. Store airtight. Rehat, uncovered, in a 350 degree oven just until warm, about 5 minutes.
List of Ingredients
1 cup plus 1 tablespoon milk
About 1/2 cup (1/4 lb.) buttter or margarine, cut into chunks.
1/4 cup sugar
1/2 teaspoon salt
2 packages active dry yeast
3 large eggs
3 1/2 cups all-purpose flour
2 tablespoons sesame or poppy seedRecipe
1.In a 1- to 1 1/2 quart pan, warm 1 cup milk over high heat until small bubbles appear at edges. Add 1/2 cup butter, sugar, and salt. Remove from heat, cool to lukewarm (110 degrees).
2. Soften yeast in a 1/4 cup warm water (110 degrees) about 5 minutes.
3. In a bowl, combine milk mixture and yeast. Add 2 eggs and beat to blend. Add 2 cups flour. Beat at low speed to moisten. Then beat on high speed until dough is stretchy, 6 to 10 minutes.
4. On low speed (or with a spoon), mix in 1 1/2 cups flour until well blended. Then gradually stir in as much of the remaining 1/2 cup flour as dough with absorb. Dough should still be soft and slightly sticky. Cover with plastic wrap and place in refrigerator for at least 4 hours or up to 48 hours.
5. Punch dough down and divide in half. Cover half the dough while shaping the remainder.
6. Butter muffin pans (with 2 1/2-in. wide cups). To make cloverleaf rolls, pinch off and shaped dough into 1-inch thick balls. Drop 3 balls into each cup. Cover lightly with plastic wrap.
7. Let rolls rise in a warm place until almost doubled, 30 to 45 minutes. With a fork, beat remaining egg to blend with 1 tablespoon milk. Brush rolls with egg mixture and sprinkle with sesame seed.
8. Bake rolls in a 400 degree oven until goldne, 8 to 10 minutes. Serve warm or cool.
17 g carb per roll.
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