Mom obviously was on the lookout for a good roll recipe as evidenced by the many roll recipes I have in my cupboard project stack. She told me once that I don't have to make any of them because she liked the recipe I made. I like to try out new recipes though, because what if there is a better one? This one looks like it was from some sort of country magazine/newspaper.
Ingredients
1/4 cup sugar
1 teaspoon salt
1 cup milk, scalded
1/4 cup (1/2 stick) butter
1 package active dry yeast
1/3 cup warm water
1 egg, beaten
4 1/2 to 5 cups all-purpose flour
2 tablespoons melted butter
Instructions
Stir sugar, salt, and butter into milk; cool to lukewarm. Place warm water in a large mixing bowl.
Sprinkle with yeast and stir to dissolve. Add warm milk mixture and egg; blend well. Stir in 2 to 3 cups flour and beat with a wooden spoon until smooth. Mix in additional flour about 1/2 cup at a time until a soft dough forms. The dough should be soft and sticky but not stick to the sides of the bowl. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place dough in a large greased bowl, turning to cover dough with grease. Cover with damp towel and let rise in a warm, draft-free area until doubled in bulk, about 45 minutes to one hour. Punch down dough. Shape into rolls (1 1/2-inch balls) and place in two greased 8- or 9-inch cake pans or on a large baking sheet about 1/2 inch apart. Cover with damp towel. Let rise until doubled in bulk, about 30 minutes. Preheat oven to 400 degrees. Brush rolls with melted butter and bake 15 minutes or until tops are golden brown. Serve hot.
Recipe by Mindy Merrell.
Instructions
Stir sugar, salt, and butter into milk; cool to lukewarm. Place warm water in a large mixing bowl.
Sprinkle with yeast and stir to dissolve. Add warm milk mixture and egg; blend well. Stir in 2 to 3 cups flour and beat with a wooden spoon until smooth. Mix in additional flour about 1/2 cup at a time until a soft dough forms. The dough should be soft and sticky but not stick to the sides of the bowl. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place dough in a large greased bowl, turning to cover dough with grease. Cover with damp towel and let rise in a warm, draft-free area until doubled in bulk, about 45 minutes to one hour. Punch down dough. Shape into rolls (1 1/2-inch balls) and place in two greased 8- or 9-inch cake pans or on a large baking sheet about 1/2 inch apart. Cover with damp towel. Let rise until doubled in bulk, about 30 minutes. Preheat oven to 400 degrees. Brush rolls with melted butter and bake 15 minutes or until tops are golden brown. Serve hot.
Recipe by Mindy Merrell.
It's been awhile since I've made totally white bread, so these were almost like a special treat. They were good and definitely light. If you need a good roll recipe, give this one a try. I'll probably stick to my go-to recipe (Lion House rolls), but I may make these again if I need a recipe that's a little faster.
It says it makes 24, but I got 16 large size rolls.They did not fit in two cake pans.
Good job posting. Jacob believes in the Lion House rolls, too, but these look so good! We normally do wheat as well, but this might still be made soon.
ReplyDeleteMom did have a lot of bread/roll recipes. We just came across a really awesome breadstick recipe that will be our go to breadstick recipe from now on.
ReplyDeleteWe had these today. We really liked them, which was probably partially also because it was white flour. But Jacob told me to use this recipe every time.
ReplyDelete