3/4 c. warm water
2 T. yeast (2 pkgs)
1/2 tsp sugar
Stir until dissolved and let rise in small bowl
1/2 c. sugar
1/2 c. melted butter
1 c. water
Mix in large bowl
3 eggs
Beat and add to above mixture. Add yeast mixture to large bowl.
2 tsp salt
7 cups flour
Mix all together for 7 minutes in bread mixer at high speed. Let rise 1 hour; punch down. Cover and refrigerate overnight. {Does not have to be refrigerated but is best that way.}
Divide dough into 2 equal parts. Roll out each part into a circle. Use a pizza cutter to cut into 16 equal pieces. Roll up from larger end to shorter end. Place in pan seam side down. Let rise 3 hours, until double in size. Bake at 350 for 10-12 minutes. Brush with butter.
{I also like to only raise/cook half the batch and put the other half straight into the freezer on the baking sheet for 4 hours. When frozen, take rolls and put into ziploc bag in the freezer. Voila! Homemade Rhodes rolls}
Friday, November 23, 2007
Basic Roll Recipe
Subscribe to:
Post Comments (Atom)
1 comment:
In my modified version from the original, I use reconstituted powderd milk, either instant or non-instant so it is just a little richer. I don't know if it really makes much difference, however. It is an excellent roll recipe. I'm proud of you young roll makers!
Post a Comment