Basic Yeast Roll Dough Recipe
Ingredients
| Active dry yeast envelope | 1 | |
| 1/4 cup very warm water | ||
| 1/3 cup butter, margarine or vegetable shortening | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Milk | 2 1/4 Cup (16 tbs), scalded | |
| 1 egg, slightly beaten | ||
| All purpose flour | 8 Cup (16 tbs), sifted | |
Directions
1. Sprinkle yeast into very warm water in a small bowl. (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves.
2. Place butter, margarine or shortening, sugar and salt in a large mixing bowl; add scalded milk and stir until fat melts and sugar and salt dissolve. Let mixture cool to luke-warm.
3. Stir yeast mixture into lukewarm milk mixture; add egg and beat until well mixed.
4. Add about half the flour and beat vigorously until smooth; beat in enough of the remaining flour, about 1/2 cup at a time, to make a soft dough.
5. Turn dough out onto a lightly floured pastry board or cloth; invert the bowl over it and let rest for 10 minutes; knead dough, adding enough flour to keep it from sticking, about 10 minutes, or until it becomes smooth and elastic in your hands.
6. Shape dough into a ball and place in a greased mixing bowl, turn to coat all over with shortening, cover with a clean towel and let rise in a warm place, away from draft, about 1 hour, or until double in bulk.
7. Punch dough down, then shape into rolls, as desired, and place on greased baking sheets; cover rolls with towels; let rise again in warm place, away from draft, about 30 minutes, or until dough is double in bulk.
8. Bake in a hot oven (400°) 15 minutes or until golden. Brush tops with butter or margarine, if you wish.
2. Place butter, margarine or shortening, sugar and salt in a large mixing bowl; add scalded milk and stir until fat melts and sugar and salt dissolve. Let mixture cool to luke-warm.
3. Stir yeast mixture into lukewarm milk mixture; add egg and beat until well mixed.
4. Add about half the flour and beat vigorously until smooth; beat in enough of the remaining flour, about 1/2 cup at a time, to make a soft dough.
5. Turn dough out onto a lightly floured pastry board or cloth; invert the bowl over it and let rest for 10 minutes; knead dough, adding enough flour to keep it from sticking, about 10 minutes, or until it becomes smooth and elastic in your hands.
6. Shape dough into a ball and place in a greased mixing bowl, turn to coat all over with shortening, cover with a clean towel and let rise in a warm place, away from draft, about 1 hour, or until double in bulk.
7. Punch dough down, then shape into rolls, as desired, and place on greased baking sheets; cover rolls with towels; let rise again in warm place, away from draft, about 30 minutes, or until dough is double in bulk.
8. Bake in a hot oven (400°) 15 minutes or until golden. Brush tops with butter or margarine, if you wish.
Chef
