Yield: 40-50 medium size rolls
2 pkgs. active dry yeast or 2 small squares compressed yeast
2 cups warm water(for compressed yeast)
1/2 cup of sugar
2 eggs, beaten
1/2 cup nonfat dry milk solids*
6 cups of flour approximate
1 TBS salt
1/2 cup of soft shortening
2 pkgs. active dry yeast or 2 small squares compressed yeast
2 cups warm water(for compressed yeast)
1/2 cup of sugar
2 eggs, beaten
1/2 cup nonfat dry milk solids*
6 cups of flour approximate
1 TBS salt
1/2 cup of soft shortening
*you may use liquid milk. Scald and cool 1 1/2 cups milk. Soften the yeast in 1/2 cup warm water.
Soften the yeast in water in a warm bowl. Use warm water for dry yeast; Use lukewarm water for compressed yeast. Add sugar and beaten eggs.
Stir the dry milk into 3 cups of flour. Add flour mixture to first mixture and beat vigorously until smooth. Add salt an soft shortening. Gradually add remaining flour until soft dough is formed.
Turn dough onto a lightly floured surface. Cover it with a greased bowl and let it rest 10 minutes.
Knead dough until it is smooth and velvety (about 5 to 10 minutes) Cover it and let it rise until it doubles in bulk.
Punch dough down for a second rising or for shaping. Turn dough onto a lightly floured surface. Punch it lightly and divide it into portions for shaping. (dough will shape easier if you let it rest a few minutes before shaping) Shape dough into rolls or coffeecakes.
Grease the surface of the dough with melted shortening or oil and cover it lightly. Let dough rise until it is very light ( when the imprint of your finger remains when you touch the dough gently on the side.)
Bake dough at 375* F. or 400*F., depending upon the size of the rolls or coffeecake. Use the lower temperature for large items. Medium size rolls will take 18 to 20 minutes. Coffeecake may take up to 35 to 40 minutes.
Turn coffeecake or rolls onto racks. Brush them lightly with melted butter.
Stir the dry milk into 3 cups of flour. Add flour mixture to first mixture and beat vigorously until smooth. Add salt an soft shortening. Gradually add remaining flour until soft dough is formed.
Turn dough onto a lightly floured surface. Cover it with a greased bowl and let it rest 10 minutes.
Knead dough until it is smooth and velvety (about 5 to 10 minutes) Cover it and let it rise until it doubles in bulk.
Punch dough down for a second rising or for shaping. Turn dough onto a lightly floured surface. Punch it lightly and divide it into portions for shaping. (dough will shape easier if you let it rest a few minutes before shaping) Shape dough into rolls or coffeecakes.
Grease the surface of the dough with melted shortening or oil and cover it lightly. Let dough rise until it is very light ( when the imprint of your finger remains when you touch the dough gently on the side.)
Bake dough at 375* F. or 400*F., depending upon the size of the rolls or coffeecake. Use the lower temperature for large items. Medium size rolls will take 18 to 20 minutes. Coffeecake may take up to 35 to 40 minutes.
Turn coffeecake or rolls onto racks. Brush them lightly with melted butter.
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