Difference between revisions of "Rolls"
RealRecipes (talk | contribs) m (moved Cookbook:Rolls to Rolls: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
||
| Line 1: | Line 1: | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Bread|Bread]] |
==Ingredients== | ==Ingredients== | ||
| − | * 1 teaspoon active dry [[ | + | * 1 teaspoon active dry [[Yeast|yeast]] |
| − | * 1 1/4 cups (300ml) lukewarm [[ | + | * 1 1/4 cups (300ml) lukewarm [[Milk|milk]] |
| − | * 1 tablespoon [[ | + | * 1 tablespoon [[White Sugar|white sugar]] |
| − | * 3 cups (360g) unbleached all-purpose [[ | + | * 3 cups (360g) unbleached all-purpose [[Flour|flour]] |
| − | * 1/4 teaspoon [[ | + | * 1/4 teaspoon [[Salt|salt]] |
| − | * 2 tablespoons [[ | + | * 2 tablespoons [[Butter|butter]], melted and cooled |
==Procedure== | ==Procedure== | ||
Revision as of 06:28, 6 April 2012
| Bread
Ingredients
- 1 teaspoon active dry yeast
- 1 1/4 cups (300ml) lukewarm milk
- 1 tablespoon white sugar
- 3 cups (360g) unbleached all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons butter, melted and cooled
Procedure
- In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter.
- Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes.
- Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425° F (220 C).
- Bake for 15-20 minutes until browned and puffed. Split open and serve warm.
