Carrian's one hour rolls
A Bountiful Kitchen
Ingredients:
1 tablespoon yeast, rounded
1/2 teaspoon sugar
1/2 teaspoon sugar
1 1/4 cup milk, scalded
4 tablespoons butter
2 eggs, beaten
3 tablespoons sugar
1 teaspoon salt
1/2 cup warm water
4 cups flour, plus more for kneading and surface
2 tablespoons melted butter, optional
Directions:
1. mix sugar and warm water, set aside to raise
2. beat eggs, mix in sugar and salt
3. in sauce pan on med high heat, scald milk (heat to a fizzy bubble but not to boiling, stirring continually), and add butter. Mix in, stirring continually, let cool.
4. When butter-milk mixture is no longer hot (but can be warm), mix it with egg mixture in large stainless steel mixing bowl, then add yeast mixture, 1/2 c warm water, and 1 cup of flour. Continue to add flour until the right consistency is reached. The right consistency will be a dough that is firm but springy, not sticky to the touch, but not overly floury to the touch (is that a word?). You will still use more flour to knead and roll out dough, so at this point you need to make room for the addition of a little more. Dough should still be moist.
5. Knead in mixer if possible, but then knead on flowery surface, roll out, and cut into 1 inch strips. Form knots.
6. Place knots on pan or baking pans (recipe will definitely make more rolls than will fit on one shallow, large pan), let rise in a warm place (I put stove light on and had oven on). The recipe says that you can just let the rolls rise while the oven is preheating, but I let them rise while i was making some of the rest of dinner, about 30 mins longer. They turned out beautifully. It's all about letting them rise in that warm place.
7. Preheat oven to 400, and when your instincts tell you, or a time crunch tells you, put those babies in the oven for about 15 mins or until they are browned. Mine only took 10.
Directions:
1. mix sugar and warm water, set aside to raise
2. beat eggs, mix in sugar and salt
3. in sauce pan on med high heat, scald milk (heat to a fizzy bubble but not to boiling, stirring continually), and add butter. Mix in, stirring continually, let cool.
4. When butter-milk mixture is no longer hot (but can be warm), mix it with egg mixture in large stainless steel mixing bowl, then add yeast mixture, 1/2 c warm water, and 1 cup of flour. Continue to add flour until the right consistency is reached. The right consistency will be a dough that is firm but springy, not sticky to the touch, but not overly floury to the touch (is that a word?). You will still use more flour to knead and roll out dough, so at this point you need to make room for the addition of a little more. Dough should still be moist.
5. Knead in mixer if possible, but then knead on flowery surface, roll out, and cut into 1 inch strips. Form knots.
6. Place knots on pan or baking pans (recipe will definitely make more rolls than will fit on one shallow, large pan), let rise in a warm place (I put stove light on and had oven on). The recipe says that you can just let the rolls rise while the oven is preheating, but I let them rise while i was making some of the rest of dinner, about 30 mins longer. They turned out beautifully. It's all about letting them rise in that warm place.
7. Preheat oven to 400, and when your instincts tell you, or a time crunch tells you, put those babies in the oven for about 15 mins or until they are browned. Mine only took 10.
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