YEAST-ROLLS(B)           USENET Cookbook           YEAST-ROLLS(B)


     YEAST-ROLLS - An utterly reliable recipe for yeast rolls.

     I believe this recipe started its life on the back of a
     Fleischman's Yeast package, but it has been memorized and
     modified for about ten years now.  It is the most reliable
     yeast recipe I've ever seen: it's never failed on me, and it
     always does an amazing amount of rising (my family calls
     them mushroom rolls).

INGREDIENTS (Makes 24 rolls)
     6 1/4 cups
               all-purpose flour
     1/2 cup   sugar
     2 tsp     salt
     2 Tbsp    dry yeast (each package is about 1 Tbsp)
     1/2 cup   milk
     1 1/2 cups
     1/4 cup   butter
     1         egg
               vegetable shortening or more butter

          (1)  Combine 2 cups of flour, sugar, salt, and undis-
               solved yeast.

          (2)  Heat milk, water, and butter until liquids are
               very warm (120-130 deg. F).  Add to dry

          (3)  Beat 2 minutes at medium speed (I've never used an
               electric mixer, by the way.  Just stir until
               things are evenly combined and not terribly

          (4)  Add egg and 1 cup flour.  Beat at high speed 2
               minutes.  Add enough additional flour to make a
               soft dough.  This is where the arm muscles get
               their exercise!

          (5)  Grease top of dough (with butter or vegetable
               shortening).  Cover the bowl and refrigerate it

          (6)  Divide the dough into 24 equal pieces.  Shape them
               into balls, and place each in a greased muffin

          (7)  Cover; let rise in a warm place (75-100 deg. F)
               until doubled.  This will take between 1 and 1 1/2
               hours.  Towards the end of the rising period,
               preheat the oven to 400 deg. F.

          (8)  Bake at 400 deg. F for 12 to 15 minutes.  Store
               the rolls tightly covered-that is, if there are
               any left.

     This is the first really good yeast bread recipe I
     discovered when I started making bread in the sixth grade.
     Done carefully, it can approach a delicate, cakelike tex-
     ture.  It doesn't have to be shaped into rolls, of course --
     try it in a regular bread pan, or in fancy shapes.

     I use Fleischman's dry yeast.  I suppose cake yeast can be
     used, but it always seemed like a nuisance to me.

     Difficulty: easy.  Time: 1 hour of work spread over 2 days.
     Precision: measure the ingredients.

     Jean Marie Diaz (aka AMBAR)
     Massachusetts Institute of Technology
     Cambridge, MA
     "I choose this place to call my own;
      The only grace I've ever known.
      I never tire of legends grown;
      We dream too much, and time has flown...."
     From: reid@decwrl (Brian Reid)
     Subject: RECIPE: amazingly good pancakes
     Date: 30 Nov 85 10:37:31 GMT
     Organization: Stanford University, Computer Systems Laboratory
     Approved: reid@glacier.UUCP

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