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Ingredientes
- Prepares 24 to 32 Rolls
- 4 1/4 x to 4 3/4 c. All-purpose Flour (divided)
- 1 pkt Active Dry Yeast
- 1 c. whole Lowfat milk
- 1/3 c. Granulated Sugar
- 1/3 c. Butter
- 3/4 tsp Salt
- 2 lrg Large eggs, lightly beaten
Direcciones
- In a large mixing bowl sift together 2 c. of the flour and the yeast.
- In a medium saucepan, heat the lowfat milk, sugar, butter, and salt just till hot.
- Make sure to stir constantly and heat till the butter almost melts, or possibly you attain 120-Fdegrees on a cooking thermometer.
- Add in the hot lowfat milk mix to dry mix along with the Large eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly, then continue to beat on high speed 3 min.
- Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in sufficient of the remaining flour to make a moderately stiff dough which is smooth and elastic. You'll knead the dough for 6 to 8 min total.
- Shape the dough into a ball. Place in a lightly greased bowl; turn once to coat. Cover and let rise in a hot place till double, usually about 1 hour.
- Punch down the dough. Turn the dough out onto a lightly floured surface. Divide the dough in half. Cover and let rest for 10 min. Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or possibly muffin tins.
- Shape the dough into desired rolls and place on prepared baking sheets or possibly in muffin c.. Cover and let rise in a hot place until nearly double in size, usually about 30 min.
- Bake in a pre-heated 375-F degree oven for 12 to 15 min or possibly until golden brown.
- Immediately remove rolls from pans. Cold on wire racks.
- To Prepare Butterhorns: On a lightly floured surface, roll each portion of the dough into a 12 inch circle. Brush with melted butter or possibly margarine. Cut each circle into 12 wedges, using a pizza cutter or possibly sharp knife. To shape, begin at the wide end of a wedge and loosely roll toward the point. Place point si de down, 2 to 3 inches apart, on prepared baking sheets. Bake as directed.
- To Prepare Parker House Rolls: On a lightly floured surface, roll each portion of dough to 1/4 inch thickness. Cut dough with a floured 2 1/2 inch-round cutter. Brush with melted butter or possibly margarine. Using the dull edge of a table knife, make an off-center crease in each round. Fold each round along crease with large half on top. Press folded edge firmly. Place rolls 2 to 3inches apart on prepared baking sheets. Bake as directed.
- To Prepare Cloverleaf Rolls: Divide each portion of dough into 36 pcs.
- Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each muffin c., smooth sides up. Bake as directed.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 496g | |
| Calories 1109 | |
| Calories from Fat 702 | 63% |
| Total Fat 79.42g | 99% |
| Saturated Fat 46.53g | 186% |
| Trans Fat 0.0g | |
| Cholesterol 604mg | 201% |
| Sodium 2419mg | 101% |
| Potassium 641mg | 18% |
| Total Carbs 81.16g | 22% |
| Dietary Fiber 1.5g | 5% |
| Sugars 80.25g | 54% |
| Protein 23.58g | 38% |
