Ingredients
2 1/4-oz envelopes Active dry yeast
1/2 cup Lukewarm water (110 to 115 degrees F)
1/2 cup Butter or oleo softened
1/3 cup Sugar divided
1 1/2 teaspoons Salt
2 tablespoons Instant potato flakes
1 cup Hot water
4 1/2 cups All-purpose flour
Optional: substituted 1 cup white flour /w wheat flour.
Butter or oleo melted (for brushing rolls)
Preparation
In a small bowl, sprinkle yeast and 1 tablespoon sugar in the 1/2 cup lukewarm water and
stir to dissolove. Let stand until foamy, about 5 to 10 minutes. In a large bowl, mix butter,
remaining sugar, salt, potato flakes, and hot water together until combined. Let cool to
lukewarm. Add yeast mixture and 1 cup of flour to the potato mixture. Beat with an
electric mixer at medium speed until smooth, about 2 minutes. Scrape bowl occasionally.
Gradually add the rest of the flour, one cup at a time, beating to make a soft dough. Place
dough in a large greased bowl -- turn to grease the top. Cover with plastic wrap and let
rise in a draft-free warm place until doubled, about 1 1/2 hours.
Turn dough out onto lightly floured surface and knead 6 or 8 turns to remove air. Let rise
about 10 minutes. Lightly grease or line a large baking pan (or 2 smaller pans) with
parchment paper. Divide dough into 24 equal pieces. Cup your hand over 1 piece, and
using your thumb and pinkie to keep ball inside your cupped hand, push dough with heel
of your hand against work surface while rolling in a circular motion to form a smooth
ball. Repeat with remaining dough pieces, setting balls about 1-inch apart on prepared
baking pan(s). Brush tops carefully with melted butter. Loosely cover with plastic wrap
and let rise in a draft-free warm place until doubled in bulk, about 45 to 60 minutes (rolls
should be touching at this point).
Put oven rack in middle position and preheat oven to 375 degrees F. Bake rolls until
golden brown, about 15 to 20 minutes. Watch carefully -- do not overbake. As soon as
rolls come out of oven, brush tops again with melted butter.
Optional: into white bread - knead in 1/2-3/4 cup 10 grain cereal uncooked (find in grain selection at store) and these rolls are exceptional !!
PICTURED BELOW these are half white on (left) and half 10 grain on (right)
BY: Anita Joyce Shive-Krasser-Garcia-Mingus-Young “GRAMMA”
2 1/4-oz envelopes Active dry yeast
1/2 cup Lukewarm water (110 to 115 degrees F)
1/2 cup Butter or oleo softened
1/3 cup Sugar divided
1 1/2 teaspoons Salt
2 tablespoons Instant potato flakes
1 cup Hot water
4 1/2 cups All-purpose flour
Optional: substituted 1 cup white flour /w wheat flour.
Butter or oleo melted (for brushing rolls)
Preparation
In a small bowl, sprinkle yeast and 1 tablespoon sugar in the 1/2 cup lukewarm water and
stir to dissolove. Let stand until foamy, about 5 to 10 minutes. In a large bowl, mix butter,
remaining sugar, salt, potato flakes, and hot water together until combined. Let cool to
lukewarm. Add yeast mixture and 1 cup of flour to the potato mixture. Beat with an
electric mixer at medium speed until smooth, about 2 minutes. Scrape bowl occasionally.
Gradually add the rest of the flour, one cup at a time, beating to make a soft dough. Place
dough in a large greased bowl -- turn to grease the top. Cover with plastic wrap and let
rise in a draft-free warm place until doubled, about 1 1/2 hours.
Turn dough out onto lightly floured surface and knead 6 or 8 turns to remove air. Let rise
about 10 minutes. Lightly grease or line a large baking pan (or 2 smaller pans) with
parchment paper. Divide dough into 24 equal pieces. Cup your hand over 1 piece, and
using your thumb and pinkie to keep ball inside your cupped hand, push dough with heel
of your hand against work surface while rolling in a circular motion to form a smooth
ball. Repeat with remaining dough pieces, setting balls about 1-inch apart on prepared
baking pan(s). Brush tops carefully with melted butter. Loosely cover with plastic wrap
and let rise in a draft-free warm place until doubled in bulk, about 45 to 60 minutes (rolls
should be touching at this point).
Put oven rack in middle position and preheat oven to 375 degrees F. Bake rolls until
golden brown, about 15 to 20 minutes. Watch carefully -- do not overbake. As soon as
rolls come out of oven, brush tops again with melted butter.
Optional: into white bread - knead in 1/2-3/4 cup 10 grain cereal uncooked (find in grain selection at store) and these rolls are exceptional !!
PICTURED BELOW these are half white on (left) and half 10 grain on (right)
BY: Anita Joyce Shive-Krasser-Garcia-Mingus-Young “GRAMMA”
Wow! You learn fast. Do you have a picture of the rolls you could post on here also?
ReplyDeleteYum! Those rolls look Deeeliscious!
ReplyDelete