↞ recipe box start page
Category: potluck
Prep Time: Cook Time: Total Time:
Makes 24 rolls
2 cups all purpose flour
1/2 cup warm water
2 Tbsp granulated sugar
1/4 oz envelope of active dry yeast (or 2 1/4 tsp)
1 large egg
3/4 cup warm milk
1/4 cup cooking oil
1 tsp salt
1 1/2 cup all purpose flour
3 Tbsp all purpose flour, approximately
1/4 cup hard margarine (or butter), melted
Measure first amount of flour into large bowl. Make a well in center.
Stir warm water and sugar in small bowl until sugar is dissolved. Sprinkle yeast over top. Let stand for 10 minutes. Stir until yeast is dissolved. Add to well. Stir until just moistened.
Add second amount of flour. Mix until soft dough forms. Turn out onto lightly floured surface. Knead for 5-10 minutes, adding third amount of flour 1 Tbsp at a time if necessary to prevent sticking, until smooth and elastic. Place in greased extra large bowl, turning once to grease top. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 1 hour until doubled in bulk. Punch dough down. Turn out onto lightly floured surface. Knead for about 1 minute until smooth. Divide into 4 equal portions. Divide each portion into 6 equal pieces. Divide each piece into 4 equal portions. Roll each portion into ball. Arrange 4 balls, just touching, in each of 24 greased muffin cups. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed until doubled in size. Bake at 400 F oven for about 15 minutes until golden.
Brush tops of rolls with margarine. Let stand in pans for 5 minutes before removing to wire racks to cool.
Lucky Day Rolls
view my recipes
print
save
Category: potluck
Prep Time: Cook Time: Total Time:
Makes 24 rolls
2 cups all purpose flour
1/2 cup warm water
2 Tbsp granulated sugar
1/4 oz envelope of active dry yeast (or 2 1/4 tsp)
1 large egg
3/4 cup warm milk
1/4 cup cooking oil
1 tsp salt
1 1/2 cup all purpose flour
3 Tbsp all purpose flour, approximately
1/4 cup hard margarine (or butter), melted
Measure first amount of flour into large bowl. Make a well in center.
Stir warm water and sugar in small bowl until sugar is dissolved. Sprinkle yeast over top. Let stand for 10 minutes. Stir until yeast is dissolved. Add to well. Stir until just moistened.
Add second amount of flour. Mix until soft dough forms. Turn out onto lightly floured surface. Knead for 5-10 minutes, adding third amount of flour 1 Tbsp at a time if necessary to prevent sticking, until smooth and elastic. Place in greased extra large bowl, turning once to grease top. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 1 hour until doubled in bulk. Punch dough down. Turn out onto lightly floured surface. Knead for about 1 minute until smooth. Divide into 4 equal portions. Divide each portion into 6 equal pieces. Divide each piece into 4 equal portions. Roll each portion into ball. Arrange 4 balls, just touching, in each of 24 greased muffin cups. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed until doubled in size. Bake at 400 F oven for about 15 minutes until golden.
Brush tops of rolls with margarine. Let stand in pans for 5 minutes before removing to wire racks to cool.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.