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Full Online Book HomeLearning KitchenBread - Rolls - Rosemary Satin Dinner Rolls
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Bread - Rolls -  Rosemary Satin Dinner Rolls Post by :billzhu Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2333

Click below to download : Bread - Rolls - Rosemary Satin Dinner Rolls (Format : PDF)

Bread - Rolls - Rosemary Satin Dinner Rolls

2-1/2 to 3 cups all purpose flour
1 package active dry yeast
2/3 cup cream style cottage cheese
1/4 cup water
1/4 cup butter (no substitutes!)
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1 egg
1 slightly beaten egg yolk
1 tablespoon water

Stir together 3/4 cup of the flour and the yeast in a large mixing bowl; set aside. Combine cottage cheese, water, butter, onion, salt, and crushed rosemary in a small saucepan. Heat and stir until warm (120 to 130 degrees F) and butter is almost melted.

Add cottage cheese mixture to flour mixture. Add the whole egg. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 - 8 minutes total). Shape dough into a ball. Place in a greased bowl, turning once to grease the surface. Cover and let rise in a warm place about one hour or until about double.

Punch dough down. Cover and let rest for 10 minutes. Divide dough into 12 balls. Place each in a greased muffin cup or shape into desired dinner roll shapes. Stir together the egg yolk and water, brush onto dough.
Cover and let rise in a warm place until nearly double (about 30 minutes). Bake in a 400 degree oven for 12 to 15 minutes or until golden.

Makes 12 rolls.
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Bread - Rolls -  School Cafeteria Rolls Bread - Rolls - School Cafeteria Rolls

Bread - Rolls -  School Cafeteria Rolls
1 pkg. yeast4 oz. warm water1 egg1/3 cup sugar1 1/2 tsp. salt3 tbl. shortening1/4 cup dry milk2 cups plain flour6 oz. hot water In a bowl mix yeast and 4 oz. of warm water. In another large bowl put egg, sugar, salt, shortening, dry milk, plain flour, and 6 oz of hot water. Stir well and add the yeast mixture, stir again. Add enough flour to make a soft dough (up to 2 cups of plain flour). Knead the dough on a lightly floured surface for 8-10 minutes. Put the dough in a greased bowl and let rise until double,

Bread - Rolls -  Rolls By Trinap Bread - Rolls - Rolls By Trinap

Bread - Rolls -  Rolls By Trinap
1/2 cup warm water 2 pkgs or 4 1/2 teaspoons yeast pinch sugar1 1/2 cup lukewarm milk 1/2 cup sugar 2 teaspoons salt 2 eggs 1/2 cup melted shortening (such as butter flavor Crisco) 6 cups sifted all-purpose flour (add more if sticky) Dissolve yeast in water. Add a pinch of sugar to the water. Then mix: lukewarm milk, sugar, salt, eggs, melted shortening and half of the flour. Stir with large spoon until batter is smooth. Add remaining flour. Stir until dough forms. Knead until smooth and elastic. Place in a large mixing bowl which has been greased. Cover tightly