Soft Sided White Rolls Recipe
Ingredients
| Milk | 3/4 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs) | |
| Active dry yeast package | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Glaze | 1.875 Large | |
| Milk | 2 Tablespoon |
Directions
In saucepan, heat milk with butter until bubbles form around edge; let cool until lukewarm.
In large bowl, sprinkle yeast into warm water; let stand for 10 minutes or until frothy.
Stir in milk mixture, eggs, sugar and salt.
Using electric mixer, gradually beat in 3 cups (750 mL) of the flour for 3 minutes or until dough is smooth.
With wooden spoon, gradually stir in enough of the remaining flour to make soft dough.
Turn out onto floured surface; knead for 10 minutes or until smooth and elastic.
Place dough in greased bowl, turning to grease all over.
Cover and let rise for 1-1/2 hours or until doubled in bulk.
Punch down dough; divide into three portions.
Divide each portion into 9 pieces; form each piece into smooth ball.
Place balls, almost touching, in three greased 8 inch (2 L) square cake pans; cover and let rise for 30 minutes or until almost doubled in bulk.
Glaze: Brush dough with milk.
Bake in 400°F (200°C) oven for 20 to 25 minutes or until golden brown and bottoms sound hollow when tapped.
Remove from pans and let cool on racks.
In large bowl, sprinkle yeast into warm water; let stand for 10 minutes or until frothy.
Stir in milk mixture, eggs, sugar and salt.
Using electric mixer, gradually beat in 3 cups (750 mL) of the flour for 3 minutes or until dough is smooth.
With wooden spoon, gradually stir in enough of the remaining flour to make soft dough.
Turn out onto floured surface; knead for 10 minutes or until smooth and elastic.
Place dough in greased bowl, turning to grease all over.
Cover and let rise for 1-1/2 hours or until doubled in bulk.
Punch down dough; divide into three portions.
Divide each portion into 9 pieces; form each piece into smooth ball.
Place balls, almost touching, in three greased 8 inch (2 L) square cake pans; cover and let rise for 30 minutes or until almost doubled in bulk.
Glaze: Brush dough with milk.
Bake in 400°F (200°C) oven for 20 to 25 minutes or until golden brown and bottoms sound hollow when tapped.
Remove from pans and let cool on racks.
Chef
