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Bread - Rolls -  Pan Rolls Post by :pkahan Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1179

Click below to download : Bread - Rolls - Pan Rolls (Format : PDF)

Bread - Rolls - Pan Rolls

1 pkg. yeast
1/3 cup plus 1 tsp. sugar, divided
1 1/2 cups warm water (110 to 115 degrees), divided
1/2 cup butter or margarine, melted
2 eggs
1/4 cup instant nonfat dry milk powder
1 1/4 tsp. salt
5 1/2 to 6 cups all purpose flour

In a mixing bowl, dissolve yeast and 1 tsp. sugar in 1/2 cup of warm water. Add melted butter, eggs, milk powder, salt, 3 cups flour, remaining sugar, and water. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes (hand kneading).

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1 1/2 hours. Punch down dough, divide into 27 pieces, shape into balls. Place in greased pans, cover and let rise until doubled, about 45 minutes.

Bake at 375 degrees for 17 to 20 minutes or until golden brown. Cool on wire racks.

Diabetic exchange...1 1/2 starch, 1 fat
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Bread - Rolls -  Parker House Easy Rolls Bread - Rolls - Parker House Easy Rolls

Bread - Rolls -  Parker House Easy Rolls
1 pkg. dry yeast 1/4 c. warm water 1 c. milk, scalded 1/4 c. plus 2 Tbsp. butter or oleo 1/2 tsp. salt 4 1/2 oz. pkg. (2/3 c.) egg custard mix 3 to 3 1/2 c. flour Soften yeast in warm water. In large mixing bowl, combine hot milk, 1/4 cup butter and salt; stir until butter melts. Add custard mix; stir until dissolved. Cool to lukewarm. Add yeast. Gradually add flour to form a stiff dough. Cover; let rise in warm place until light and doubled in size, 1 to 1 1/2 hours. Knead on lightly floured surface 12

Bread - Rolls -  Logan's Roadhouse Dinner Rolls Bread - Rolls - Logan's Roadhouse Dinner Rolls

Bread - Rolls -  Logan's Roadhouse Dinner Rolls
Eatery offers superb dinner rolls. By Diane Howard, Hunt House Syndicate A 12-hour proof assures the light texture of the dough, which goes into the convection oven for an 8-minute bake as guests are being seated. Timing is crucial, because restaurant chefs are getting as competitive about what's in the breadbasket as they are about what's on the center of the plate. The gist of the rolls is buttery flavor. Logan's dinner rolls, prepared in huge quantities using commercial products, are difficult to duplicate, so taste and texture may vary slightly in this scaled down recipe adapted for home cooks. Still,