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Ingredientes
- 1 1/4 c. Lowfat milk, Scalded
- 3 Tbsp. Sugar
- 2 Tbsp. Butter or possibly Regular Margarine
- 3/4 tsp Salt
- 2 pkt Active Dry Yeast, Or possibly
- 2 Tbsp. Active Dry Yeast, Bulk
- 1/4 c. Lukewarm Water, 110 Deg. F.
- 4 1/2 c. Unbleached Flour
- 2 Tbsp. Butter Or possibly Margarine, Melted
Direcciones
- Pour the scalded lowfat milk over the sugar, 2 tbls of butter and salt in a mixing bowl. Cold to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add in 2 c. of flour, and the yeast mix to the lowfat milk mix. Beat, with an electric mixer on medium speed, till smooth, about 2 min. Gradually add in sufficient of the remaining flour to make a soft dough, then cover and let rest for 15 min. Knead the dough a few times on a lightly floured surface till it is no longer sticky and roll out to a 1/2-inch thickness. Cut into rounds, using a floured biscuit cutter. Brush the rounds with the remaining 2 Tbls of melted butter and crease each roll in the center with the dull edge of a knife. Fold the rolls over on the crease and press the edges together lightly. Place on greased baking sheets and cover. Let rise in a hot place till almost doubled, about 30 min. Bake in a preheated 400 degree F. oven for 10 min or possibly till golden. Remove from the baking sheets and cold on wire racks.
- NOTE:These rolls are almost a must at the Holiday dinners coming up shortly.
- Restaurants and most older cooks make it a tradition to serve them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 4 servings | |
| Calories 710 | |
| Calories from Fat 123 | 17% |
| Total Fat 14.07g | 18% |
| Saturated Fat 8.06g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 560mg | 23% |
| Potassium 459mg | 13% |
| Total Carbs 124.2g | 33% |
| Dietary Fiber 5.8g | 19% |
| Sugars 13.79g | 9% |
| Protein 20.86g | 33% |
