Wednesday, July 31, 2013

Rich Hot Yeast Rolls

  ¾ cup milk
 ½ cup shortening (I use butter)
 ½ cup sugar
 1 tsp salt
 2 pkg (2Tblsp) active dry yeast
 ½ cup warm water (110-115degrees)
 4 ½ to 4 ¾ cup sifted flour
 
Scald milk, add shortening, sugar & salt. Cool to lukewarm. Sprinkle yeast on water, stir just to dissolve (I add a pinch of sugar and or a tiny sprinkle of ground ginger to makes yeast work faster).  Add 1 ½ cup flour to milk mixture. Beat well. Beat in eggs and yeast. Gradually add flour to make soft dough that leaves sides of bowl. Turn out onto floured board. Knead until smooth, satiny & no longer sticky. 5 to 8 min.  Place in lightly greased bowl, invert to grease top. Cover and let rise in warm place free from draft until double in bulk.

Punch down, turn onto board. Divide and shape as desired. I cut into four sections then cut each of those into 8 and bake in a 9x13 greased pan. Brush tops with melted butter let rise until double, 30-45 min. Bake at 375 until done. 20 min give or take.

You know that I often use part whole wheat flour and/or add a couple tblsp ground flax seed, wheat germ etc.
 
CINNAMON ROLLS: 
Cut the dough in half and roll each half into a 8x16” rectangle. Combine 1 cup sugar, ½ cup melted butter and 1 tsp cinnamon (I never use that much butter and sugar but it would probably better and messier if you do.)  You can sprinkle with raisins  or nuts. Roll up from the long edge and seal edge. Cut in 1” slices. Place cut side down in 2 well greased 9x9x2 pans or one big one. Cover and let rise as before. You can drizzle confectioners sugar frosting over them if you wish.
 

BUTTERSCOTCH ROLLS: do like above only brush with ¼ cup melted butter and sprinkle with 1/3 cup of brown sugar mixed with 1 tsp cinnamon. Melt ¼ cup butter, ½ cup brown sugar, 1 Tblsp lt corn syrup and heat until syrupy. Sprinkle in chopped nuts. Pour into greased pan put sliced rolls on top.

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