Quick Rising Sweet Rolls Recipe
Summary
Preparation Time45 MinCooking Time15 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexJust EnjoyServings10
Interest GroupClassic
Ingredients
| 3 packages active dry yeast or 3 cakes compressed yeast | ||
| Water | 3/4 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs), scalded | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| All purpose flour | 5 1/2 Cup (16 tbs) | |
Directions
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Sprinkle dry yeast or crumble cake into water.
Let stand a few minutes; then stir until dissolved.
Pour hot milk over sugar, salt, and butter.
Cool to lukewarm.
Stir in the yeast mixture, eggs, and 3 cups flour; beat until smooth.
Stir in additional flour to make a soft dough.
Turn dough out onto floured board; knead until smooth and elastic, about 8 minutes.
Place the dough in a greased bowl; turn the dough to grease it on all sides.
Cover; let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes.
Punch the dough down and turn out onto a lightly floured board.
Proceed according to directions for the desired shapes .
Bake in preheated hot oven (400°F.) for 12 to 15 minutes.
Makes 3 to 4 dozen, depending on the shape of rolls.
Sprinkle dry yeast or crumble cake into water.
Let stand a few minutes; then stir until dissolved.
Pour hot milk over sugar, salt, and butter.
Cool to lukewarm.
Stir in the yeast mixture, eggs, and 3 cups flour; beat until smooth.
Stir in additional flour to make a soft dough.
Turn dough out onto floured board; knead until smooth and elastic, about 8 minutes.
Place the dough in a greased bowl; turn the dough to grease it on all sides.
Cover; let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes.
Punch the dough down and turn out onto a lightly floured board.
Proceed according to directions for the desired shapes .
Bake in preheated hot oven (400°F.) for 12 to 15 minutes.
Makes 3 to 4 dozen, depending on the shape of rolls.
Chef
