I have a recipe that always turns out a crisp hard roll. But I offered it
before and the party didn't like and thought it too sweet. All you can do
is try it. I don't know if you can cut down the sugar. I don't find these
sweet at all.
-= Exported from BigOven =-
Brown And Serve Rolls
Recipe By:
Serving Size: 10
Cuisine:
Main Ingredient:
Categories: YEASTBREADS
-= Ingredients =-
1/2 c Warm milk ; 105 F -115 F.
3 tb Sugar
2 ts Salt
3 tb Margarine
1 1/2 c Warm water ; 105 F -1I5 F.
2 1/2 ts Yeast
5 1/2 cups All-purpose flour ; to 6 1/2 cups
-= Instructions =-
I do this in my Kenwood mixer with a dough hook.
I run it on low till a dough ball forms and then
speed it up a little to knead for about 12
minutes, adding flour as necessary so the dough
cleans the bowl.
Heat milk in microwave for 70 seconds and add
margarine.
Measure warm water into mixer bowl.
Add warm milk with marg, salt, sugar and yeast;
turn on mixer with dough hook and slowly add 5
cups flour.
Add enough additional flour to make a dough that
cleans the bowl and is not sticky.
Continue with the dough hook for 10 minutes to knead.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft until
double in bulk, about 1 hour.
Punch dough down; divide dough into 110 g pieces.
Cover; let rest 15 minutes.
Sprinkle cornmeal on the pans.
Form into desired rolls.
I usually flatten each piece and then roll and
pinch to form a cigar shape.
Use a utility blade and score the top of each
roll.
Cover; let rise in warm place, free from draft,
until double in bulk, about 1 hour.
Bake at 250�F. 30 minutes, leaving about 2 inches
between pans. Cool in pans.
Remove from pans; wrap in plastic bags.
Store in refrigerator up to 5 days or freeze.
When ready to serve, place on un-greased baking sheets.
Bake at 400F. 15 minutes, or until browned.
Serve warm or cold.
MM by H Peagram
** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **
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