Here is the roll recipe so many of you have been asking for!! Happy baking! 1 C warm (115-120F) water 2 packets yeast, active dry or highly active 1/2 C sugar 1 tsp salt 1/2 C melted butter 3 eggs, lightly beaten 4 - 4 1/2 C flour, unbleached or all purpose In a large bowl, combine 2 packets of yeast with 1 C water. Let sit for about 5-7 minutes. While this is sitting, you can melt your butter so it has a little time to cool slightly. You dont want it to be too hot when you add it or youll kill your yeast. Your yeast should have bloomed, if it hasnt - lightly smack the side of your bowl. It should bloom and grow like crazy. Yes, I spank my yeast when it doesnt act appropriately:) After you reprimand your yeast, add the 1/2 C sugar and tsp of salt. Next stir in the eggs, and then the melted butter. I use a wisk because I dont want the eggs to cook. Next the flour. You will add one cup at a time, I use a wisk to stir for the first two cups, then a large spoon. When you have added enough flour and it is getting hard to stir, youre done. Ive never had to use more than 4 1/2 C. Cover your bowl with paper towels (I used plastic wrap one time, and it didnt grow at all so I do NOT recommend tightly covering!) At this point, you can let them stay in the fridge for 2 hours, or up to two days, OR, leave them out in a warm area for about an hour. Butter the bottom of a 9x13x2, or larger, baking dish. I do NOT recommend using Crisco, the rolls tend to burn! After they have risen, dump the dough onto a floured surface, I try to shape it into a rectangle so I can get even sized rolls. I cut the dough into 24 pieces (cut 6 rows of 4 squares,) roll each piece into a ball and place them in the pan. Cover again with paper towels and let them rise for another hour. Preheat oven to 365F - 375F. It depends on if your oven runs a little hot or right on, my oven burns them at 375F. They should bake for 15-20 minutes, when the tops are golden take them out. You can brush them with melted honey butter or just leave it! *********** These are all American measurements******************** I dont know the German equivalents, this is the only recipe I have used, eight years and counting! Enjoy! Any questions, please email valeriewitham67@gmail. Have a blessed day!
Posted on: Thu, 22 Jan 2015 09:14:17 +0000
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