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JEWISH ROLLS




Source of Recipe


My Files


Recipe Introduction


THEY HAD DELICIOUS BREAD WHEN WE VISITED THERE


List of Ingredients




3 c. flour (plus 1/4 c. for the bread
board)
1 1/2 tsp. salt
4 tbsp. sugar
1 yeast cake or 1 pkg. dry yeast
2/3 c. warm potato water
3 tbsp. salad oil
Few drops yellow food coloring
2 eggs
4 qts. boiling water

Recipe




Sift flour, salt and 2 tablespoons of the sugar into a mixing bowl. Dissolve yeast in 1/3 cup warm potato water. Add yeast to flour mixture. Add oil to the remaining potato water. Stir into flour mixture. Add eggs and stir until dough forms a ball. turn out onto floured board and knead thoroughly at least five minutes. Place dough in buttered bowl. Cover and let rise until doubled. Punch down and turn out onto floured board. Knead again until smooth and elastic. divide into 12 equal parts. Form each part into a strip about 6 inches long and 3/4 inch thick. Pinch ends together to form rings and let "rest" five minutes. Add remaining 2 tablespoons sugar to boiling water after dough rings "rest" 5 minutes. Drop into water, one at a time, cooking 4 or 5 at once depending on size of pot. Simmer for 5 to 6 minutes from the time they rise to the surface of the water. Lift out of water with long handled fork. Place on very lightly greased cookie sheet. Cool about five minutes. Bake in 375 degree oven for 25 to 35 minutes or until golden brown and crisp. Serve hot with lots of butter or cream cheese or split and toast for a breakfast treat