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House Rolls

Source of Recipe

David


Recipe Introduction

This is a basic not-too-sweet dough that can be used for variously shaped dinner rolls.

List of Ingredients

HOUSE ROLLS


Scald:
1 cup milk
Add & stir until dissolved:
1 tablespoon sugar
2 tablespoons butter
3/4 teaspoon salt
Sprinkle:
1 package active dry yeast over:
2 tablespoons 105'-115' water




Recipe

Add the milk mixture when it has cooled to lukewarm.
Beat in: (1 egg)
Sift before measuring:
2 2/3 cups all-purpose flour
Stir in part of the flour; knead in the rest., Use only enough flour to
form a dough that can be handled easily.
Place in a greased bowl.

Brush the top with: Melted butter
cover & let the dough rise in a warm place until doubled in bulk.
Roll it & cut into rounds with a floured biscuit cutter.
Dip the handle of a knife in flour & use it to
make a deep crease across the middle of each roll.
Fold the rolls over on the crease & press the edges together lightly.

To serve now:
Place rolls in rows on a greased baking sheet.
Let rise in a warm place until light, a matter of 35 minutes or so.
Bake in a preheated 425 oven about 20 minutes. Remove at once from pans.

To freeze: Place rolls in rows on a greased baking sheet.
Flash Freeze. Put in Ziploc.
To serve: Bring to room temperature &
let rise in a warm place until light, a matter of 35 minutes or so.
Bake in a preheated 425' oven
about 20 minutes. Remove at once from pans.

About 30, 2-Inch Rolls