Yeast Rolls Distinctive Recipe
Ingredients
| Milk | 3/4 Cup (16 tbs), scalded | |
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 1 cup sieved cooked potatoes | ||
| Orange juice | 1/2 Cup (16 tbs) | |
| Lemon peel | 1 Tablespoon, grated | |
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| All purpose flour | 5 1/2 Cup (16 tbs) | |
| 2 eggs, fork beaten | ||
| Butter or margarine, melted | ||
Directions
Mix scalded milk, butter, sugar, and salt in a large bowl; stir in potatoes, orange juice, and lemon peel.
Set aside and cool to lukewarm.
Meanwhile, soften yeast in the warm water.
Add 1 cup of the flour to the cooled milk mixture and beat until smooth.
Stir in yeast.
Add about half of the remaining flour and beat vigorously.
Add eggs and beat until smooth.
Beat in enough of the remaining flour to make a soft, smooth dough.
Cover; let rise in a warm place until dough is doubled, about 1 hour.
Stir dough down and let rise again until doubled, about 45 minutes.
Turn onto a lightly floured surface.
Divide dough into thirds.
Roll each third into a 9-inch round, 1/4 inch thick.
Brush with melted butter.
Cut into 8 wedges.
Roll up each wedge starting from the wide end.
Place rolls, points down, on greased baking sheets.
Curve to form crescents.
Brush with melted butter.
Let rise again until doubled, about 30 minutes.
Bake at 375°F about 18 minutes, or until rolls are delicately browned.
Remove from oven and brush with melted butter.
Set aside and cool to lukewarm.
Meanwhile, soften yeast in the warm water.
Add 1 cup of the flour to the cooled milk mixture and beat until smooth.
Stir in yeast.
Add about half of the remaining flour and beat vigorously.
Add eggs and beat until smooth.
Beat in enough of the remaining flour to make a soft, smooth dough.
Cover; let rise in a warm place until dough is doubled, about 1 hour.
Stir dough down and let rise again until doubled, about 45 minutes.
Turn onto a lightly floured surface.
Divide dough into thirds.
Roll each third into a 9-inch round, 1/4 inch thick.
Brush with melted butter.
Cut into 8 wedges.
Roll up each wedge starting from the wide end.
Place rolls, points down, on greased baking sheets.
Curve to form crescents.
Brush with melted butter.
Let rise again until doubled, about 30 minutes.
Bake at 375°F about 18 minutes, or until rolls are delicately browned.
Remove from oven and brush with melted butter.
Chef
