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2 to 3 T. dry yeast ½ c. nonfat dry milk (optional) 3 c. warm water (120-130 degrees) 2/3 c. oil ½ c. honey or sugar 4 large eggs 4 tsp. salt Mix 5 cups flour, dry yeast and nonfat dry milk in large mixer bowl. Add water, oil and honey. Mix well for 1 to 2 minutes. Turn off mixer, cover bowl and let dough sponge for 10 minutes. Add eggs and salt. Turn on mixer; add remaining flour 1 cup at a time until dough begins to clean the sides of the bowl. Knead for 5 to 6 minutes, until dough is soft and manageable. Stiff dough produces heavy, dry rolls. If dough stiffens while mixing, drizzle a little warm water over dough as it kneads. Dough may be used immediately or covered and stored in the refrigerator for several days. Lightly oil hands and counter top if needed. Shape immediately into rolls. Let rise until very light. Donʼt overbake. Bake at 350 degrees for 18 to 20 minutes. Yield: 5 dozen large rolls. By Amy |
Feather Rolls
Crescent Rolls
| Mix 1 T. yeast and 1 T. sugar into 1 C. warm water. Let sit to rise. In a bowl Mix: 1 cube melted butter 2 eggs (beaten with a fork) ½ c. sugar ½ tsp. salt Combine the two mixtures above and add 4 ¾ c. flour. Stir until well mixed with a spoon. (Knead dough if necessary to make it form into a nice ball.) Dough should be a little sticky. Cover bowl with a damp, warm dish towel. Let rise until double, about 2 hours. Divide dough in half, rolling each half into a circle. Brush with melted butter and cut into 12 pie shaped wedges. Roll up beginning at the wide end. Place on an ungreased cookie sheet, brush with butter again, and let rise until double, about 2 hours. Bake at 375 degrees for 13-15 min. Brush with butter. Makes 24 rolls. Note: if you’re in hurry, place the rolls in a warm oven to raise them quickly. By Amy Thompson |
Crescent Rolls
1-1/2 Cup Shortening
1-1/2 Cup Sugar
9 Eggs
3 Tablespoons Yeast
3 Cups Warm Water
3 Teaspoons Salt
12 Cups Flour {11-14}