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Staceyjopowell

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Ingredients

Ingredients:
2 Tablespoons of yeast
1 3/4 cups warm water (100F)
1/4 cup sugar, divided in half
1/3 cup non-fat dry milk
1 tablespoon salt
1/4 cup vegetable or canola oil
4 1/2 cups Hudson Cream short patent flour
Butter, room temperature

I use 1 1/2 cup warm water and 1/3 cup regular (not non-fat) milk

Instructions

Directions:
In a medium bowl, combine yeast, water and half of the sugar (1/8 cup). Let sit 15 minutes or until foamy.
While yeast is activating, in a large bowl combining remaining sugar (1/8 cup), non-fat dry milk, oil, and salt.
Pour yeast mixture into large bowl and stir.
Add 4 cups of the flour and stir.
Start to knead, and slowly add additional 1/2 cup of flour until dough is soft and not sticky. (Additional flour can be added if needed.)
Place in a greased bowl and turn once to coat top. Cover and let raise for 45 minutes or until doubled in size.
Punch down dough and let rest for 5 minutes.
Divide dough in half, and working with the first half, roll out thin into a large circle.
Spread a thin layer of softened butter over the circle.
Using a pizza cutter or sharp knife, slice the circle into wedges.
Starting from the outside of the circle, tightly roll the dough towards the center. Tuck and seal the point under the roll. Repeat for each wedge.
Place rolls on a lightly greased cookie sheet.
Cover and let raise 20-30 minutes.
Bake at 375°F oven for 12-15 minutes.
Optional: Brush tops with melted butter.

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