NOTE: Plan ahead with this recipe. This easy recipe is quick to put together, but the dough must be refrigerated 2 hours. After rolls are shaped, they need to rise 1 to 1 1/2 hours.
2 pkgs dry yeast
2 cups warm water
1 egg, beaten
1/3 cup sugar
1/3 cup sugar
1/3 cup shortening
2 tsps salt
1 cup white whole-wheat flour
5 1/2 to 6 cups bread flour
melted butter for brushing hot rolls, optional
Dissolve the yeast in the warm water; stir in the egg. Add the sugar, sugar, shortening, salt and at least 6 1/2 cups of flour. If the dough seems too thin, add up to another 1/2 cup of flour. Cover bowl with foil and refrigerate for 2 hours.
Make into rolls and place in a pan that has been sprayed with nonstick cooking spray. Cover pan with a towel and set in a warm place; let rise for 1 to 1 1/2 hours. Bake at 400 degrees for 10 minutes or until browned. Immediately after removing from the oven brush with melted butter.
Note: Sprinkle buttered top with some cracked black pepper or sesame seeds for a unique touch.
2 cups warm water
1 egg, beaten
1/3 cup sugar
1/3 cup sugar
1/3 cup shortening
2 tsps salt
1 cup white whole-wheat flour
5 1/2 to 6 cups bread flour
melted butter for brushing hot rolls, optional
Dissolve the yeast in the warm water; stir in the egg. Add the sugar, sugar, shortening, salt and at least 6 1/2 cups of flour. If the dough seems too thin, add up to another 1/2 cup of flour. Cover bowl with foil and refrigerate for 2 hours.
Make into rolls and place in a pan that has been sprayed with nonstick cooking spray. Cover pan with a towel and set in a warm place; let rise for 1 to 1 1/2 hours. Bake at 400 degrees for 10 minutes or until browned. Immediately after removing from the oven brush with melted butter.
Note: Sprinkle buttered top with some cracked black pepper or sesame seeds for a unique touch.
File Photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.