"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sixty Minute Rolls Recipe

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This recipe for Sixty Minute Rolls, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Peters - Northeast HS, Goose Lake
Added: Monday, February 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. milk
c. water
c. butter or margarine
4-5 c. all-purpose flour
3 T. sugar
1 tsp. salt
2 pkgs. active dry yeast

Directions:
Directions:
Combine milk, water, and butter in small saucepan.
Heat over low heat until liquids are very warm (120F to 130F); butter does not need to melt. Place 3 c. flour, sugar, salt and yeast in bowl. Attach bowl and dough hook. Turn to speed 2 and mix 15 sec. Gradually add warm liquids to flour mixture, about 30 sec. Mix 1 min longer. Continue on Speed 2, add remaining flour, c. at a time, until dough clings to hook and cleans sides of bowl, about 2 min. Knead on Speed 2 for 2 min longer. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, 15 min. Turn dough onto floured board. Shape as desired. Cover; let rise in slightly warm oven (90F) for 15 min. Bake at 425F for 12 minutes or until done. Remove from pans and cool on wire racks.

Curlycues:
Divide dough in half and roll each into a 12x9-inch rectangle.
Cut 12 equal strips about 1-inch wide.
Roll each strip tightly to form a coil, tucking ends underneath.
Place on greased baking sheets about 2 inches apart.

Cloverleaf:
Divide dough into 24 equal pieces.
Form each piece into a ball and place in greased muffin pan.
With Scissors, cut each ball in half, then quarters.

Yield: 2 dozen rolls.

 

 

 

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