Tuesday, November 14, 2006

Thanksgiving Recipes - Rolls

From Lion House

2 T. dry yeast

2 C. warm water

1/3 C. sugar

1/3 c. butter

2 ½ t. salt

2/3 c. nonfat dry milk

5-6 C. flour

1 egg

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, butter, salt dry milk, 2 c. flour, and egg. Beat together until very smooth. Add 2 more c. flour, one at a time, and beat until smooth.

Add about one more cup flour, ½ c. at a time until it is well mixed in. Knead until smooth and satiny (10 minutes). Let rise until triple in bulk (1 ½ hours).

Punch down, let rest 10 minutes. Divide dough into three sections. Roll into large circle, cut into 16-18 triangles, brush with melted butter. Starting at large end of triangle, roll to form crescent roll shape, place on cookie sheet, brush with more butter. Let rise in warm place (for about 1-1 ½ hours). Bake at 400 for 15-20 minutes. Makes about 3 dozen rolls.

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