Salt Snacks Recipe
Do you want a great in taste salt snacks recipe? A delicious snack, the salt snacks completes your meal. Go ahead and get hooked! now what did you think? I meant to this salt snacks recipe.
Ingredients
2 packages active dry yeast
1 cup warm water (about 110°)
1 small can (about 5 oz.) evaporated milk
1/4 cup sugar
2 teaspoons salt
3 tablespoons salad oil
3 1/2 to 4 cups all-purpose flour, unsifted
1 egg white, lightly beaten
2 tablespoons each coarse salt and caraway seed
Directions
In a large bowl, dissolve yeast in water.
Stir in milk, sugar, salt, and oil.
Beat in 2 cups of the flour until smooth; then beat in about 1 cup of the remaining flour to make a soft dough.
Turn dough out onto a floured board; knead until smooth and satiny (10 to 20 minutes).
Turn dough over in a greased bowl; cover and let rise until doubled (about 1 hour).
Punch dough down; knead briefly on a lightly floured board to release air.
Divide-dough into 4 equal portions; let rest 10 minutes.
Shape each portion into a ball, then roll out into a 10-inch circle and cut each circle into 8 wedges.
Beginning at wide end, roll up each wedge tightly.
Place on greased baking sheets with points down; brush with egg white, then sprinkle with coarse salt and caraway seed.
Let rise until puffy (about 30 minutes).
Bake in a 400° oven for 15 minutes or until browned.
Stir in milk, sugar, salt, and oil.
Beat in 2 cups of the flour until smooth; then beat in about 1 cup of the remaining flour to make a soft dough.
Turn dough out onto a floured board; knead until smooth and satiny (10 to 20 minutes).
Turn dough over in a greased bowl; cover and let rise until doubled (about 1 hour).
Punch dough down; knead briefly on a lightly floured board to release air.
Divide-dough into 4 equal portions; let rest 10 minutes.
Shape each portion into a ball, then roll out into a 10-inch circle and cut each circle into 8 wedges.
Beginning at wide end, roll up each wedge tightly.
Place on greased baking sheets with points down; brush with egg white, then sprinkle with coarse salt and caraway seed.
Let rise until puffy (about 30 minutes).
Bake in a 400° oven for 15 minutes or until browned.
