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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


 

 

 


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