Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBread - Rolls Ryans Or Quinceys Yeast
Famous Authors (View All Authors)
Bread - Rolls Ryans Or Quinceys Yeast Post by :bailey Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2357

Click below to download : Bread - Rolls Ryans Or Quinceys Yeast (Format : PDF)

Bread - Rolls Ryans Or Quinceys Yeast

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads
Clones Rolls

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tbsp margarine
1/3 Cup shortening
3/4 Cup Sugar -- granulated
1 Tbsp Sugar -- granulated
3 large eggs
4 pkg active dry yeast -- 1/4 oz
1/2 Cup lukewarm water
7 1/2 Cup all purpose flour
1 Tbsp salt
1 1/4 Cup milk

1. Cream margarine and shortening with sugar until light.
2. Add eggs slowly, blending well between each addition.
3. Dissolve yeast in lukewarm water (be sure that water is not too hot).
4. Sift together flour and salt.
5. Add half of flour and half of milk to the shortening-sugar mixture.
6. Add dissolved yeast.
7. Add remainder of milk and flour to make a soft dough.
8. Cover dough; let rest for 10 minutes.
9. Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic.
10. Place dough in a lightly greased bowl large enough to hold dough when doubled in size, turning once to grease the surface.
11. Cover; let rise in a warm place (90 degrees F) until double in size (about 2 hours).
12. Fold dough over from 4 sides to knead lightly. Let rise again until double in size.
13. Turn dough out onto a lightly floured surface and shape as desired.

To Make Cloverleaf Rolls
1. Shape dough into small balls. Three balls should half-fill a greased muffin pan. Brush with melted oleo margarine or butter.
2. Let rise in warm place (90 degrees F) until double in size (about 25 to 30 minutes). Do not let rolls "over-rise".
3. Bake in a preheated 350 degree oven until both the top and bottom of rolls are golden brown, about 10 to 12 minutes.
4. Remove from oven and brush top of rolls with melted oleo margarine.

To Make Parker House Rolls
1. Roll dough 1/4" to 1/2" thick on a lightly floured surface.
2. Cut dough with a floured 2 1/2" round cutter; brush tops with soft oleo margarine or butter.
3. Make a crease (just off center) on the top of each circle of dough with the back of a knife.
4. Fold so that the top overlaps slightly; seal end edges.
5. Place on well-greased cookie sheets or 13" x9" x2" baking pans. Brush with melted oleo margarine or butter.
6. Let rolls rise until they are half again as large (about 45 minutes).
7. Bake in a preheated 350 degree F oven until golden brown, about 12 to 15 minutes.
8. Remove from oven and brush the top of rolls with melted oleo margarine or butter.
If you like this book please share to your friends :
NEXT BOOKS

Bread - Rolls Yeast By Chefshell Bread - Rolls Yeast By Chefshell

Bread - Rolls Yeast By Chefshell
1 package active dry yeast (2 1/4 tsp.) 3 tbsp. warm (110 degrees) water Combine yeast and water in bowl of a mixer and let stand 5 minutes. Add: 1 cup whole or low-fat milk, warmed to 105-115 degrees 5 tbsp. melted butter (unsalted) 3 tbsp. sugar 1 large egg 1 tsp. salt Mix by hand or at low speed for 1 minute. Gradually stir in: 2 cups bread flour 1 1/2 to 2 cups all purpose flour Add until moist, but not sticky. Knead for about 10 minutes by hand or with dough hook in mixer on low to medium
PREVIOUS BOOKS

Bread - Rolls Refrigerator Crescent Bread - Rolls Refrigerator Crescent

Bread - Rolls Refrigerator Crescent
5 cups all-purpose flour 1/3 cup granulated sugar 2 packages rapid rising yeast 1 teaspoon salt 3/4 cup milk 3/4 cup butter/margarine 1/2 cup water 2 eggs 1 egg Preheat oven to 375.In large bowl, combine 1 1/2 cups flour, granulated sugar, undissolved yeast, and salt. Heat milk, butter, and water until warm (105 to 115 degrees). Gradually add to dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make very stiff batter. Grease top of dough; cover
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT