FOR THE ROLLS
4 1/2 to 5 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoon salt
2 packages active dry yeast
1 cup milk, scalded and cooled
6 tablespoons butter, melted and divided
2 eggs, lightly beaten
FOR THE GLAZE
1 egg
1 tablespoon milk
MAKES 2 DOZEN ROLLS
MAKING THE DOUGH
In a large bowl, combine flour, sugar, salt, and yeast. Mixt well. Stir milk, 4 tablespoons melted butter and eggs into flour mixture.
On a lightly floured surface, knead doughuntil smooth and elastic, about 5 to 10 minutes. shape dough into a ball.
Place dough in a large greased bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.
MAKING THE ROLLS
Preheat oven to 400 degrees. Grease twenty-four 3-inch muffin pan cups. Punch down dough. Divide dough in half.
On a lightly floured surface, using a lightly floured rolling pin, roll one dough half into a 1/8 inch thick rectangle. Brush with some of the reserved butter.
Cut dough into 1 1/2 inch wide strips. Stack 6 strips on top of each other.
Using a sharp knife, cut the dough stacks into 1 1/2 inch pieces.
Place dough pieces, cut sides up, inprepared muffin pan cups. Repeat with remaining dough and butter, Cover and let rise for 15 minutes.
In a small bowl, whisk together egg and milk. Brush tops of rolls with egg glaze. Bake until golden, 12 to 15 minutes. Transfer rolls to wire rack to cool slightly. SErve warm.
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