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Buttery Dinner Rolls |
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Serves: 2 Print this Recipe1 cup milk scalded 1/2 cup sugar 1/2 cup butter real 1 teaspoon salt 2 packages yeast active dry 1/2 teaspoon sugar 1/2 cup water warm (105° to 115° F.) 2 eggs beaten 4 cups flour 1/3 cup butter real, melted In a small bowl combine milk, sugar, butter and salt until sugar is dissolved. Cool to lukewarm. In a large bowl dissolve yeast and sugar in warm water; let stand until foamy, 5 to 10 minutes. Add eggs and mix well. Stir in milk mixture and flour. On a lightly floured surface knead until smooth and elastic. Place in a greased bowl; turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled. Grease three baking sheets or 30 to 36 muffin-pan cups. Shape as desired * Place 3 inches apart on baking sheets or in muffin cups. Brush with some of the butter. Cover and let rise in a warm place, free from drafts, until almost doubled. Brush again with butter. Bake in a preheated 400° F. oven for 12 to 15 minutes or until golden. Brush again with butter and serve hot. * To make figure eight rolls, roll dough 1/2 -inch thick. Cut with a doughnut cutter and twist once. Reserve holes and place five or six holes in greased muffin-pan cup to form a rosette roll. Buttery Dinner Rolls comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cooling Breads Rising Testing Breads For Doneness Leavening In Quick Breads Bran Muffins Bubble Ring Buttermilk Biscuits Buttery Dinner Rolls Cardamom Braid Cheese-Filled Coffee Cake Cherry Streusel Coffee Cake Chocolate Tea Bread Cinnamon Bread Cobbler Dough Cranberry-Orange-Nut Bread Dessert Crepes Favorite White Bread Graham Bread Hazelnut Coffee Cake Manicotti Crepes Onion And Herb Bread Success Popovers Yorkshire Pudding Basic Pizza Crust Freezer Storage For Unbaked Crusts: Freezer Storage For Prebaked Crusts: Variations Of Basic Pizza Crust Another Chocolate Tea Bread |
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