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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
Ingredients:
3 c. all-purpose flour
2 (1/4 oz. each) packages active dry yeast
1 tsp salt
2 T. sugar.
1 c. milk
1/4 c. water, warmed
1 large egg, slightly beaten
1/4 c. butter + 2 T butter, melted
Place warm water, yeast and a pinch of sugar in a small bowl and stir. Let set for a few minutes.
( Water should be about 75-80 degrees. The mixture should get foamy. This means the yeast is active. Once you see the foam, you can add it to your ingredients. If it does not get foamy, do not use. That means yeast it not good)
Place 2 cups flour,sugar and salt in large bowl
In another bowl combine milk, and egg. Stir. Add the yeast mixture to the milk mixture.
Make a well in center of dry ingredients; pour milk mixture into the well.
Mix by hand, approx 150 strokes, frequently scraping bottom and sides of bowl.
Add 1/4c. melted unsalted butter & stir to incorporate.
Add remaining flour, 1/3 cup at a time, and stir well after each addition.
Cover bowl with plastic wrap. Set dough in a warm, draft free place.
(The oven, not on, is good. Can put a pan of very hot water on lower rack.)
Allow batter to rise until double in bulk, about 1 hour.
Coat 12 cup muffin pan with butter or shortening. Make sure you coat the pan well. ( All muffins pans are not the same size so you may have more then 12)
Punch down batter with spoon. Dough will be VERY sticky. (You can coat the spoon with cooking spray)
Drop by spoonfuls into muffin tins. Remember the rolls should double in size. Brush rolls with 1 T. of melted butter.
Let rise for another 30-40 minutes in a warm place; rolls should double in size.
Preheat oven to 400 degrees.
Bake rolls on middle rack for 16-18 minutes at 400 degrees. After removing rolls, brush top with remaining melted butter.
(My kids wanted to eat them right out of the oven and not wait until dinner. But then, so did I!)
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Simple Hot Rolls
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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
Ingredients:
3 c. all-purpose flour
2 (1/4 oz. each) packages active dry yeast
1 tsp salt
2 T. sugar.
1 c. milk
1/4 c. water, warmed
1 large egg, slightly beaten
1/4 c. butter + 2 T butter, melted
Place warm water, yeast and a pinch of sugar in a small bowl and stir. Let set for a few minutes.
( Water should be about 75-80 degrees. The mixture should get foamy. This means the yeast is active. Once you see the foam, you can add it to your ingredients. If it does not get foamy, do not use. That means yeast it not good)
Place 2 cups flour,sugar and salt in large bowl
In another bowl combine milk, and egg. Stir. Add the yeast mixture to the milk mixture.
Make a well in center of dry ingredients; pour milk mixture into the well.
Mix by hand, approx 150 strokes, frequently scraping bottom and sides of bowl.
Add 1/4c. melted unsalted butter & stir to incorporate.
Add remaining flour, 1/3 cup at a time, and stir well after each addition.
Cover bowl with plastic wrap. Set dough in a warm, draft free place.
(The oven, not on, is good. Can put a pan of very hot water on lower rack.)
Allow batter to rise until double in bulk, about 1 hour.
Coat 12 cup muffin pan with butter or shortening. Make sure you coat the pan well. ( All muffins pans are not the same size so you may have more then 12)
Punch down batter with spoon. Dough will be VERY sticky. (You can coat the spoon with cooking spray)
Drop by spoonfuls into muffin tins. Remember the rolls should double in size. Brush rolls with 1 T. of melted butter.
Let rise for another 30-40 minutes in a warm place; rolls should double in size.
Preheat oven to 400 degrees.
Bake rolls on middle rack for 16-18 minutes at 400 degrees. After removing rolls, brush top with remaining melted butter.
(My kids wanted to eat them right out of the oven and not wait until dinner. But then, so did I!)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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