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Sunday, December 05, 2010

Twice-Baked Rolls

These are the popular "brown and serve" rolls to finish baking at mealtime. Store on the pantry shelf for as long as 1 week, in the refrigerator 2 weeks, or in the freezer up to 3 months.
Put in a mixing bowl
3 cups lukewarm milk
2 tablespoons dry yeast

Let stand 5 minutes. Stir well.

5 teaspoon salt
1/4 cup sugar
6 cups flour

Beat as long as possible. Stir in 4 cups flour (about) or enough to be able to knead the dough thoroughly. Let rise until about double in size. Shape like hot Rolls. Let rise in bulk. Bake 40 minutes at 275° F. Leave in the pans 20 minutes.. Cool at room temperature and wrap in plastic freezer bags. Makes 8 dozen rolls. When ready to serve, place on an unbuttered cooky sheet. Bake at 400° F. until brown (7 to 15 minutes according to the size you make).

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