Butter Rolls
- Submitted by: kwilling
- Views: 490
- Category: Arts
- Date Submitted: 11/05/2010 03:05 PM
- Pages: 2
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"IT'S NO SECRET BUTTER ROLLS"
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Today at 2:55am
2 C. Lukewarm water
2 Tbsp. Yeast
1 C. Sugar
6 C. Bread Flour
3 Eggs (beaten)
1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 C. Vegetable or Canola oil
1 C. Butter (softened, not melted)
STEP 1:
In a large bowl proof the following:
•WATER, YEAST, SUGAR
Mix with whisk only until ingredients have combined. Put bowl in warm area (preferably the oven) and proof for about 30 mins. Or until yeast has doubled.
STEP 2: Add
1 C. FLOUR then mix (with a whisk) add another cup FLOUR then mix.
STEP 3: Add
the 3rd C. FLOUR, the EGGS, SALT, BAKING POWDER and OIL and mix until slightly smooth.
STEP 4: Add
Remaining 3 C. Flour and mix with a wooden spoon forming a rough dough.
Knead dough for about 1 min. and form into a ball then put the dough back into the oiled bowl and place back in oven to for the first rise (approx. 40 mins.) when dough has doubled in size, punch dough down and rise again for 30 mins. When dough has doubled in size it is ready to roll.
STEP 5: Divide dough in half.
Take the first half and form into a ball. Place on a floured surface and roll out until dough is about an inch thick. Take a round cookie cutter or mouth of a glass approx. 2" in diameter and cut out 12 circles. Generously butter half of each circle, fold in half and place in large foil pan (sprayed with cooking spray) repeat with remaining circles and do the same with the other half of the dough. Let rise 30 min. Then preheat oven to 360. bake for 18-20 min. Or until rolls are a deep golden brown. Enjoy!
Share
Today at 2:55am
2 C. Lukewarm water
2 Tbsp. Yeast
1 C. Sugar
6 C. Bread Flour
3 Eggs (beaten)
1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 C. Vegetable or Canola oil
1 C. Butter (softened, not melted)
STEP 1:
In a large bowl proof the following:
•WATER, YEAST, SUGAR
Mix with whisk only until ingredients have combined. Put bowl in warm area (preferably the oven) and proof for about 30 mins. Or until yeast has doubled.
STEP 2: Add
1 C. FLOUR then mix (with a whisk) add another cup FLOUR then mix.
STEP 3: Add
the 3rd C. FLOUR, the EGGS, SALT, BAKING POWDER and OIL and mix until slightly smooth.
STEP 4: Add
Remaining 3 C. Flour and mix with a wooden spoon forming a rough dough.
Knead dough for about 1 min. and form into a ball then put the dough back into the oiled bowl and place back in oven to for the first rise (approx. 40 mins.) when dough has doubled in size, punch dough down and rise again for 30 mins. When dough has doubled in size it is ready to roll.
STEP 5: Divide dough in half.
Take the first half and form into a ball. Place on a floured surface and roll out until dough is about an inch thick. Take a round cookie cutter or mouth of a glass approx. 2" in diameter and cut out 12 circles. Generously butter half of each circle, fold in half and place in large foil pan (sprayed with cooking spray) repeat with remaining circles and do the same with the other half of the dough. Let rise 30 min. Then preheat oven to 360. bake for 18-20 min. Or until rolls are a deep golden brown. Enjoy!