HOT ROLLS
1 cup lukewarm milk
1 package dry yeast
2 tablespoons soft butter
1 tablespoon sugar
1 teaspoon salt
2 1/2 cups all-purpose or bread flour
Melted butter
Put milk and yeast in a mixing bowl; let stand 5 minutes.
Stir and add butter, sugar and salt. Mix in flour gradually.
Beat thoroughly for 5 minutes, or 2 minutes with electric mixer on slow speed.
Add enough more flour to make dough just barely
firm enough to handle. Sprinkle part of 1/2 cup flour onto work surface and turn dough out
Cover with bowl and let "rest" 10
minutes, which makes the dough easier to work with. Rub your hands with melted shortening.
Fold the ball of dough double,
then push it lightly and quickly away from you, using "heel" of your hand.
Pull it towards you again with your fingertips.
Repeat these two motions, turning the dough as you work, until the surface of the
dough is smooth and elastic, 6 to 8 minutes. When the dough is light enough, you can hold the palm of your hand on it for 30
seconds without having it stick to your hand ( a neat tip for other yeast doughs!)
Shape immediately into any way you like or let rise about 1 hour before punching down and shaping. With two risings the
dough will be of a finer grain, especially if your using bread flour.
(FOR CRESCENT ROLLS: Divide Hot Roll Dough in two parts. Roll each into a 12-inch circle. Spread lightly with soft
butter. Cut like a pie into 12 parts. Roll each, beginning with the outer edge. Pull the points and tuck them under so that the
crescents will not unroll when baking. Let rise and bake.)
Arrange in buttered pans. To make rolls with plenty of crust, (not crescent rolls)place them on baking sheet with space
between them. Brush with melted butter. Cover with a clean cloth and let rise until double, about 1 hour.
Bake at 425 F. until well browned, 12 to 20 minutes.
Makes about 18
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