Text 21254, 65 rader
Skriven 2012-02-14 04:56:00 av Dave Drum (1:124/311)
Ärende: BH+G 866
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: American Classic Dinner Rolls
 Categories: Breads
      Yield: 24 servings
 
      1 c  Whole milk
      6 tb Butter; room temp
      1 pk Active dry yeast
    1/4 c  Warm water (105-115øF/40-46ø
      2 lg Eggs; lightly beaten
      3 tb Sugar
  4 1/4 c  All-purpose flour; not
           - unbleached
      1 tb Kosher salt
           Melted butter
           Softened butter
 
  Heat the milk to 120-130øF/49-54øC; add the butter and set
  aside to cool to room temperature. Meanwhile, in a large
  bowl dissolve yeast in warm water. Add cooled milk, eggs,
  and sugar to dissolved yeast and stir to blend. With a
  wooden spoon stir in 2 cups of the flour and the salt;
  stir until smooth. Add 2 cups of remaining flour, 1 cup at
  a time, stirring vigorously for 3 to 5 minutes until the
  dough is smooth and elastic and only slightly sticky.
  (Only if needed, after 3 minutes of stirring and dough is
  overly wet, stir in 1 tablespoon flour at a time.
  
  Cover the surface of the dough with lightly oiled plastic
  wrap. Cover the top of the bowl with a second piece of
  plastic wrap. Let rise until doubled (1 to 2 hours).*
  
  Lightly butter 24 muffin cups. Gently press the dough to
  deflate. With lightly buttered hands pinch off generous
  1-inch pieces of dough. Fold the dough over, turning and
  tucking the edges to form a ball. Pinch the seam together
  to seal. Dip in melted butter and arrange three dough
  balls in each muffin cup. Let rise until fully doubled
  (about 1 hour).
  
  Heat oven to 400øF/205øC. Bake rolls for 20 to 25 minutes
  or until well-browned. If needed, to prevent overbrowning,
  cover rolls with foil during last few minutes of baking.
  Remove from oven. Brush with softened butter. Return to
  oven for 1 to 2 minutes.
  
  Remove rolls immediately from cups to a wire cooling rack.
  Let cool about 5 minutes before serving. Makes 24 dinner
  rolls.
  
  * For extra-light rolls, let the dough rise a second time
  (1 to 2 hours) before shaping.
  
  Better Homes & Gardens | September 2011
  
  MM Format by Dave Drum - 02 November 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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