Directions: |
Directions:Proof Yeast by adding to warm water, sprinkled with 1 TSP of the sugar.
Let yeast rise 5-10 minutes until foamy
Scald
1 Cup of the Milk
1/2 Stick Butter
1/2 Cup Sugar
1 TSP Salt
Remove from heat, and add the other Cup of Milk to cool it off
Mix the yeast mixture into 4 Cups of the flour
Add the scalded mixture
Stir well, place the wet dough onto a floured board and knead for 8-10 minutes, adding 1/4 cup flour at a time, kneading until mixed in - then add another 1/4 cup to a total of 6 times (1 1/2 Cups). The extra 1/2 cup flour is used on the floured board, or if it is a humid day
If the dough is still wet, add couple of tablespoons of flour at a time until dough is satiny, and no longer sticks to your hands., If you punch a finger into the dough ball, it will leave an impression
Put into greased bowl, cover and let rise in warm area until doubled in size - about 60 minutes
Prepare your pan(s) by greasing them
Use butter, and grease both of your hands
Put a handful of dough into your dominant had.
Using pointer, middle and ring fingers of your non dominant hand, push the dough out of your other hand, through your thumb and pointer finger. Squeeze the dough and push through the hole between base of your thumb and first metacarpal, pinching it off into an oval shape. Put the seam side down, and place into greased backing pan. Continue until all dough is used.
A 9 x 13 metal pan can hold the recipe, if it has high sides.
Preheat the oven to 375 while the second rise is happening.
Cover the rolls, and let rise another 60 minutes, or until doubled. They will be over 3 inches tall when risen.
Remove the covering, bake @ 375' for 25-35 minutes until brown, and they sound hollow when thumbed with your thumb.
Cool 5-10 minutes, serve immediately. |
This recipe for Beckys' Yeast Rolls is from