Directions: |
Directions:In a large bowl, place 1/4 cup warm water and yeast and allow to proof.(means it begins to look foamy)
Scald the milk in a saucepan (I watch the milk till it just begins to foam on the edges of the pan and form a slight skin). I then stir in the next 4 ingredients to let the shortening soften or melt. That brings the whole temperature down to a usable level sooner, as you want only a warm temp, not hot.
Pour milk mixture into bowl with yeast and water.
Add the egg and mix with whip or beater.
Beat in 2 cups flour until well blended.
Now, using a large wooden spoon, add flour 1 cup at a time, until the dough is pulling away from the sides of the bowl forming a workable lump.
Place dough on heavily floured surface and knead for 5-10 minutes,(adding flour to surface as needed) or until dough is smooth like a baby's bottom and springs back when a finger pokes it.
Place in a greased bowl turning once to coat the whole lump, cover with a cloth and let rise for 1 hour or till doubled.
For dinner rolls:
Shape dough into about 2 dozen 1 inch balls and place on lightly greased cookie sheet.
For hamburger buns:
Shape dough into 2 inch rounds
For Cinnamon rolls:
Take the whole lump and roll out using a rolling pin into 24x10" rectangle.
Spread with filling for cinnamon rolls
Roll up on itself pinching the edges to seal.
Cut into 1" segments and place (cut edge down) into 12x15 pan either spayed with PAM or coated with the caramel topping for sticky buns
Regardless of what you're using the dough for, you will allow the rolls to rise for 30-60 min.
Bake in a 400º oven for 15-20 minutes
For rolls: Immediately move the rolls to cooling rack from cookie sheet
If sticky buns, place pan on cooling rack for 10 min then using hot pads, flip over onto a cookie sheet and lift pan off to make sure to get all that good caramelly stuff. |
This recipe for Potato Rolls/Cinnamon Buns is from