I never really believe the time estimates on these recipes; i.e., Two-Hour Rolls, One-Hour Rolls, Quick Rolls, etc. I probably stretched these rolls out to three hours, but I think two might have been realistic. I made one accidental modification - I mis-read the butter amount as 3/4 cup rather than 3/4 cube. Only made them richer, so I'd say go for it. To compensate for the extra butter, I did add more flour - probably closer to 7 cups. I also would recommend softening or melting the butter before adding it to the milk. The scalded milk (I just did it in the microwave) wasn't hot enough to make the butter soft enough for the kneading process. Don't want a big hunk of butter left after 10 minutes of kneading! This is a delicious, light roll.
TWO-HOUR ROLLS
Scald 1½ cups milk. Add 3/4 cube margarine into milk. Add 3 tbsp. sugar and 1/2 cup cold water. Put 2 yeast cakes [5 tsp. dry yeast] in 1/2 cup warm water. Mix together. Add 2 beaten eggs, 5 cups flour, 1½ tsp. salt. Knead good. Roll immediately. Cut. Raise for 2 hours. Bake 15 minutes at 425°F.
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