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Ingredientes
- 9 x To 10 c. all-purpose Flour
- 1 Tbsp. Salt
- 2 c. Hot water
- 1/2 c. Sugar
- 1 c. Lowfat milk
- 2 pkt Active dry yeast
- 1/2 c. Butter or possibly margarine
Direcciones
- Stir together 3 c. flour, sugar, yeast, and salt in a large mixer bowl Heat water, lowfat milk, and butter till very hot (120 to 130F). Add in liquid ingredients to flour mix; beat till smooth, about 3 min on high speed of electric mixer. Gradually stir in sufficient more flour to make a soft dough. Turn out onto a floured surface; knead till smooth and elastic (5 to 8 min). Shape dough into a ball, place in an oiled bowl, and turn to oil top of dough. Cover; let rise in a hot place till double in bulk (30 to 45 min). Punch dough down. Divide in half. Shape each half into rolls. Let rise in a hot place till double in bulk (30 to 45 min).
- Bake at 375F 20 to 25 min, or possibly just till rolls begin to change color.
- Cold in pans 20 min. Finish cooling on wire racks. Wrap tightly in plastic bags and chill up to 1 week, or possibly freeze up to 2 months. Before serving, place rolls on ungreased baking sheet. Bake at 400F 10 to 12 min.
- ABOUT 4 DOZEN ROLLS
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 963g | |
| Calories 1345 | |
| Calories from Fat 835 | 62% |
| Total Fat 95.07g | 119% |
| Saturated Fat 59.93g | 240% |
| Trans Fat 0.0g | |
| Cholesterol 256mg | 85% |
| Sodium 7764mg | 324% |
| Potassium 677mg | 19% |
| Total Carbs 117.57g | 31% |
| Dietary Fiber 2.9g | 10% |
| Sugars 112.67g | 75% |
| Protein 14.55g | 23% |
