Yeast Sweet Rolls With Variations Recipe
Ingredients
| All purpose flour | 4 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs), scalded | |
| 1 package yeast, active dry or compressed | ||
| Lukewarm water | 1/4 Cup (16 tbs) | |
| 1 egg, slightly beaten | ||
| Softened butter | ||
Directions
Sift the flour and set aside.
Place the butter, salt, and sugar in a large bowl; add the scalded milk and allow to cool to lukewarm, stirring to dissolve the sugar and salt and to melt the butter.
Soften the yeast in the warm water and add, along with the beaten egg, to the cooled milk mixture.
Stir in 3 1/2.
cups of the flour, 1 cup at a time, beating vigorously to blend.
Scrape dough from the sides of the bowl and brush the top of the dough and the sides of the bowl with softened butter.
Cover dough and let rise in a warm place (80°) about 2 hours, or until almost doubled in bulk.
Then turn out on a well-floured board and knead lightly, adding flour until the dough is no longer sticky (do not use more than 1/4 to 1/2 cup flour on the board).
Suggestions follow for shaping and baking.
Hot Cross Buns.
When you prepare the basic dough, incorporate with the flour 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/2 cup dried fruits (currants, chopped candied orange peel, or chopped mixed candied fruits).
Follow rest of basic recipe.
Shape risen dough into 2 dozen round buns.
Place apart on greased baking sheets, cover, and let rise in a warm place (80°) until almost double in size.
Slash the tops of each with a sharp knife to make a cross.
Bake in a 425° oven about 10 to 14 minutes.
While still warm, fill in the crosses with a frosting made by blending 1/2 cup powdered sugar, 1/8 teaspoon vanilla, and about 2 teaspoons milk (enough to make a creamy icing).
Place the butter, salt, and sugar in a large bowl; add the scalded milk and allow to cool to lukewarm, stirring to dissolve the sugar and salt and to melt the butter.
Soften the yeast in the warm water and add, along with the beaten egg, to the cooled milk mixture.
Stir in 3 1/2.
cups of the flour, 1 cup at a time, beating vigorously to blend.
Scrape dough from the sides of the bowl and brush the top of the dough and the sides of the bowl with softened butter.
Cover dough and let rise in a warm place (80°) about 2 hours, or until almost doubled in bulk.
Then turn out on a well-floured board and knead lightly, adding flour until the dough is no longer sticky (do not use more than 1/4 to 1/2 cup flour on the board).
Suggestions follow for shaping and baking.
Hot Cross Buns.
When you prepare the basic dough, incorporate with the flour 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/2 cup dried fruits (currants, chopped candied orange peel, or chopped mixed candied fruits).
Follow rest of basic recipe.
Shape risen dough into 2 dozen round buns.
Place apart on greased baking sheets, cover, and let rise in a warm place (80°) until almost double in size.
Slash the tops of each with a sharp knife to make a cross.
Bake in a 425° oven about 10 to 14 minutes.
While still warm, fill in the crosses with a frosting made by blending 1/2 cup powdered sugar, 1/8 teaspoon vanilla, and about 2 teaspoons milk (enough to make a creamy icing).
Chef
