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Friday, December 03, 2010

Hot Rolls

The basic recipe from which you can make different types of rolls and buns according to the way they are shaped and seasoned.

Put in a mixing bowl
1 cup lukewarm milk
1 tablespoon dry yeast
Let stand 5 minutes. Stir. Add
2 tablespoons soft butter or margarine
1 tablespoon sugar
1 teaspoon salt
Mix in gradually
2 1/2 cups all-purpose or bread flour

Beat thoroughly 5 minutes, or minutes with an electric beater on slow speed. Add enough more flour to make the dough just barely firm enough to handle.
Knead. Shape immediately in any of the ways suggested below, or let rise about 1 hour before shaping. The second rising makes rolls of finer grain, especially if you are using bread flour. Arrange in buttered pans. Brush with melted butter. Cover with a clean dish towel. Let rise until double in bulk (about 1 hour). Bake at 425 ° F. until well browned (12 to 20 minutes.) Makes about 18.

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