RISING ON ICE DINNER ROLLS
Source of Recipe
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Recipe Introduction
raise in the refrigerator
makes 2-1/2 to 3 dozen rolls
List of Ingredients
5 to 6 cups unsifted flour
> 1/2 cup sugar
> 1-1/2 teaspoons salt
> 2 tablespoons active dry yeast
> 1 cup milk
> 2/3 cup water
> 1/4 cup (1/2 stick) margarine
> 2 eggs (at room temperature)
Recipe
In a large bowl thoroughly mix 2 cups flour, sugar, salt, and
> undissolved yeast. Combine milk, water, and margarine in a saucepan;
> heat over low heat until liquids are very warm (120 to 130 degrees
F);
> margarine does not need to melt. Gradually add to dry ingredients
and
> beat 2 minutes at medium speed of electric mixer, scraping bowl
> occasionally. Add eggs and 3/4 cup additional flour; beat at high
speed
> 2 minutes, scraping bowl occasionally. Stir in enough additional
flour
> to make a stiff dough. Turn out onto lightly floured board; knead
until
> smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap,
> then a towel. Let rest 20 minutes.
> Punch dough down; divide into 3 equal pieces. Divide each large
piece
> into 10 to 12 smaller pieces; shape into desired shapes for rolls.
> Place on greased baking sheets or pans. Brush rolls with vegetable
oil.
> Cover baking sheets or pans loosely with plastic wrap. Refrigerate 2
> to 24 hours.
> When ready to bake, remove from refrigerator. Uncover rolls,
carefully.
> Let stand at room temperature 10 minutes.
> Bake at 375 degrees F for 15 to 20 minutes, or until done. Remove
from
> pans and cool on wire racks. If desired, brush with melted
margarine.
> Serve warm.
>
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