Directions: |
Directions:Fill a 1 cup glass measuring cup with about 1/2 cup hot water. Hot bath temp (not too hot that you can't leave your finger in it, but hot enough to make steam).
In a small saucepan over medium heat, melt the margarine or butter while whisking. When it's melted add the milk to it and keep stirring until it's the temperature of a hot bath (about like the yeast). Then pour the yeast in and stir. It should be starting to bubble in the water by the time you pour it in. (If it's not, your water probably isn't hot enough and you should try it again).
Put about 5 cups of flour in the Bosch or mixer and then put in the sugar, salt, and eggs.
Pour the milk and yeast mixture over the flour and stuff. Mix until it's all incorporated using the beaters or a spoon first. Then put on the dough hook and start to knead, gradually adding flour until it's the right texture (don't worry about measuring accurately-go more by look and touch). This is the tricky part. You don't want the dough to completely follow the hook and clean the bowl, that's too stiff, but you don't want it to really fall flat when you stop the mixer either, it should slide down just a little and be sticky to the touch. Cover and let it rise in a warm place until it's about doubled. Sprinkle out a lot of flour onto your workspace. Scoop the dough out onto the flour. Sprinkle flour on top and flour a rolling pin. Roll out carefully, trying to keep it a uniform thickness, around 1/2 inch. Cut circles with a biscuit cutter. Melt a cube of margarine in a cup and pour about a fourth at a time of the melted butter onto the cookie sheet your going to cook the rolls on. Dip one side of the roll in the butter, then fold it in half, slightly overlapping the top half over the bottom and put in place on the cookie sheet. Now poke your finger through the top of roll to seal it. Give them a little room between each roll to rise, about 1/4 to 1/2 inch. Cover them with wax paper and let rise about an hour. Bake them in preheated oven at 375 º for 15 to 20 minutes. Make sure the rolls in the middle are golden brown on the bottom before you decide they're done so they don't get goopy on the bottom. |
Personal
Notes: |
Personal
Notes: Kent Prestwich never measured anything and we were all just taught how to cook by using palmfuls, half a pot, dashes, and chunks, etc. for measurements. I did the best I could trying to figure measurements. You don't have to be real accurate with rolls. Ingredients are pretty forgiving. The temperature of the liquid and the consistency of the dough are the two most important things. This recipe can easily be cut in half for smaller mixers.
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This recipe for Kolob Mountain Ranch rolls is from