From Tendernoggle: ALSO...DID I HEAR YOU SAY ROLLS?? RECEIPE PLEASE???
This comes from the old 1960's Better Homes and Gardens Cookbook, the one I learned to cook from. The great thing about it is, you don't have to knead the dough. I no longer "scald" the milk. That's a step that was necessary when people used raw milk (to kill any bacteria that might "fight" with the yeast). I just get it hot enough to melt the shortening.
PLAIN ROLL DOUGH
1 package active dry yeast
1/4 cup warm water
1 cup milk, scalded
2 tablespoons sugar
2 tablespoons shortening
1 teaspoon salt
3 1/2 cups sifted all-purpose flour
1 egg
Soften yeast in warm water. Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in the softened yeast and egg. Gradually add remaining 2 1/2 cups flour to form soft dough, beating well. Cover and let rise in warm place (82 degrees) till double (1 1/2 to 2 hours). Turn out on lightly floured surface and shape as desired. (I roll out the dough about 3/4 inch thick and use a drinking glass to cut out the rolls; place in pan, sides barely touching, and let rise till double.) Bake at 400 degrees for 10 to 12 minutes.
I also use this recipe to make cinnamon rolls:
On lightly floured surface roll 1/2 recipe plain roll dough to a 16X8-inch rectangle. Combine 1/2 cup sugar, 1/4 cup melted butter, and 1 1/2 teaspoons cinnamon; spread over dough. Sprinkle with 1/4 cup raisins. Roll lengthwise, as for jelly roll. cut in 1-inch slices. Place cut sides down in greased 9x9x2-inch pan. Cover; let rise till double (an hour or so). Bake in moderate oven (375) 20 to 25 minutes. Remove from pan and frost with powdered sugar icing if desired.
ok..so I've copied all these receipes...Now where will I get the time and nerve to try them? Love the motorcycle saga. Will Blue be jealous?
ReplyDeleteI like this roll recipe! I wonder how it would work in the bread machine?
ReplyDeleteTHANK YOU!!!!!!! HOPE I CAN MAKE THEM RIGHT !
ReplyDeleteLOVE,
CARLENE