Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 2 env Active dry yeast
- 1/2 c. Hot water (105 degrees)
- 1/3 c. Granulated sugar divided
- 3/4 c. Hot lowfat milk (105 degrees)
- 1 tsp Salt
- 1/4 c. Butter - (1/2 stick) softened
- 5 c. Unbleached flour - (or possibly more) divided
- 2 x Large eggs Melted butter
Direcciones
- Sprinkle yeast over water in large bowl of electric mixer. Add in 1 Tbsp. sugar. Let stand till yeast is soft, about 5 min. Add in remaining sugar, lowfat milk, salt and butter. Fold in 2 1/2 c. flour; beat till smooth and elastic, about 5 min. Beat in Large eggs, 1 at a time. Stir in about 2 c. more flour to make soft dough.
- Turn dough out onto a work surface sprinkled with some of the remaining flour. Knead about 8 to 10 min, till dough is smooth and satiny and small bubbles form just under surface, adding only sufficient flour to keep dough from sticking. Turn dough in a greased bowl. Cover top of bowl with plastic wrap and a towel. Let rise in a hot place till doubled in bulk, about 1 hour, or possibly chill 6 to 8 hrs.
- Punch dough down. Knead into smooth ball; cover with inverted bowl; let rest for 10 min. Lightly flour work surface with remaining flour; shape dough into any of these shapes:
- Bowknot: Divide dough into 24 equal portions; working on a lightly floured surface, roll each portion beneath your palms to make a strand 6 inches long. Tie loosely into a knot. Place on greased baking pans.
- Pocketbook (Parker House): Roll dough out 1/4-inch thick on lightly floured surface. Brush with melted butter. Using biscuit-cutter, cut into 2 1/2- to 3-inch circles. Use wooden spoon handle to make depression just off center across each circle. Fold each roll over along depression, pressing firmly to prevent halves from opening. Keeping larger side of dough on top, place rolls 1 inch apart on greased baking pans.
- Cloverleaf: Healthy pinch off small uniform pcs of dough; working on a lightly floured surface, shape each piece of dough by rolling it beneath your palm into a ball 1-inch in diameter. Dip balls into melted butter; tuck 3 balls into each c. of greased 2 1/2-inch muffin pan(s).
- Fantan: Roll dough out to about 1/8-inch thickness on a lightly floured surface. Brush with melted butter. Cut dough into strips 1-inch wide. Stack 6 strips atop one another; cut stacked strips into 1 1/2-inch pcs. Place each stack, with one of the cut ends facing up, in c. of greased 2 1/2-inch muffin pan(s).
- Cover rolls with plastic wrap and towel; let rise in a hot place till almost doubled in bulk, 30 to 45 min (1 hour if dough was refrigerated). Preheat oven to 400 degrees. Brush rolls lightly with melted butter. Bake till golden, 12 to 15 min. Let cold slightly on wire racks. Serve hot.
- Yield: About 2 dozen rolls.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 281 | |
| Calories from Fat 49 | 17% |
| Total Fat 5.58g | 7% |
| Saturated Fat 2.9g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 244mg | 10% |
| Potassium 209mg | 6% |
| Total Carbs 48.38g | 13% |
| Dietary Fiber 2.6g | 9% |
| Sugars 6.55g | 4% |
| Protein 9.23g | 15% |
