"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Sweet Yeast Rolls Recipe

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This recipe for Sweet Yeast Rolls, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Tuesday, October 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 packages active dry yeast
1/2 cup butter
1/4 cup lukewarm water
1 cup hot milk
1/2 cup sugar
4 to 5 cups enriched flour
2 teaspoon salt
2 eggs

Directions:
Directions:
Soften yeast in water for 5 minutes, then stir until blended. Measure sugar, salt and butter into mixing bowl, add hot milk and stir, mashing butter against sides of bowl until it is broken into small lumps. Cool to lukewarm. Stir in 2 cups of flour to make a thick batter and beat until batter is smooth and elastic, about 100 strokes. Add yeast and eggs and stir until blended. Stir in 1-1/2 to 2 cups more flour and work in enough additional flour to make a dough that is little sticky. Place onto lightly floured board and knead for 12 to 15 minutes in smooth kneading strokes, until dough is springy and elastic. Shape dough into a ball and put it in a bowl rubbed with butter. Spread
lightly with butter or oil, cover and let rise until double in bulk,1-1/2 to 2 hours. Punch dough down and turn it onto floured board. Shape into rolls and place rolls on baking sheet rubbed with shortening. Cover with a towel and let rise until double in bulk, about 1 hour Bake at 400 degrees F. for 15 minutes, or until browned.
To shape twisted dinner rolls: Roll half the dough at a time into a rectangle 9 inches wide and 1/4 inch thick. With a floured knife cut dough into strips1/2 inch wide. With palms of hands roll each strip on the floured board into ropes from 12 to 18 inches long. Twist, tie or braid ropes into assorted shapes. Makes 4 dozen.
To shape napkin rings: Roll dough 1/4 inch thick and-cut it into strips
2 1/2 inches wide and 9 inches long. Taper one end and cut a gash in the other end of each strip. Wrap strips around several thicknesses of aluminum foil and pull tapered end through gash. Makes I dozen.
Disquits, Like an Armenian Bread Called Lavash
When dough is double in bulk, punch down and shape it into balls the size of large walnuts. Roll each ball as thin as paper into disks 7 to 8 inches in diameter. Bake at 425 degrees F. for 6 to 8 minutes, or until browned. Makes 40 disquits.
Jam Balls-Which Hungarian's call Kolacky
When dough is double in bulk, punch down and- shape it into balls the size of large walnuts. Place the balls 2 inches apart on a baking sheet rubbed with Crisco. Cover with a towel and let rise until double in bulk, about 30 minutes. With thumb or handle of a wooden spoon, press down center of each ball to form a hollow with a raised rim about 1/4 inch thick around outside. Dot hollows with Crisco and fill with marmalade or jam. Bake at 350 F. for 20 minutes or until browned. Sprinkle with confectioners' sugar before serving. Makes 60 balls.

Personal Notes:
Personal Notes:
I first learned to make bread and sweet rolls with Ross.( Bill's dad). We would spend the whole day together making yummy breads. Those are some of my best memories.

 

 

 

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