Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c Milk -- scalded
2 ts Butter or regular margarine
2 pk Active dry yeast -- or
1/4 c Lukewarm water -- 110 deg. f.
2 ts Butter or margarine -- melted
3 ts Sugar
3/4 ts Salt
2 ts Active dry yeast -- bulk
4 1/2 c Unbleached flour
Pour the scalded milk over the sugar, 2 tbls of butter
and salt in a mixing bowl. Cool to lukewarm.
Sprinkle the yeast over the lukewarm water and stir to
dissolve. Add 2 cups of flour, and the yeast mixture
to the milk mixture. Beat, with an electric mixer on
medium speed, until smooth, about 2 minutes.
Gradually add enough of the remaining flour to make a
soft dough, then cover and let rest for 15 minutes.
Knead the dough a few times on a lightly floured
surface until it is no longer sticky and roll out to a
1/2-inch thickness. Cut into rounds, using a floured
biscuit cutter. Brush the rounds with the remaining 2
Tbls of melted butter and crease each roll in the
center with the dull edge of a knife. Fold the rolls
over on the crease and press the edges together
lightly. Place on greased baking sheets and cover.
Let rise in a warm place until almost doubled, about
30 minutes. Bake in a preheated 400 degree F. oven
for 10 minutes or until golden brown. Remove from the
baking sheets and cool on wire racks. NOTE: These
rolls are almost a must at the Holiday dinners coming
up shortly. Restaurants and most older cooks make it a
tradition to serve them.
