NO-RISE BUTTER ROLLS
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
1 cup shortening
1 cup milk
1/2 cup warm water
1 1/2 teaspoons active dry yeast
1 teaspoon white sugar
2 eggs
1/2 cup white sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon butter, softened
DIRECTIONS:
Melt and cool the shortening and milk. Dissolve the yeast
and 1 teaspoon of the sugar in the warm water. Beat the eggs,
1/2 cup sugar and salt together. Combine the milk mixture,
yeast mixture and egg mixture. Sift the flour and baking
powder together and add to the wet mixture. Stir until
combined then cover and refrigerate overnight. Divide dough
into fourths and roll out on a floured surface. Spread top
surface of the rolled out dough with the soft butter. Cut
triangles (pie piece shaped) pieces and roll up from larger
to small end. Place rolls on a baking sheet and allow to
rolls to rise for 3 to 4 hours. Bake rolls in a preheated
400 degree oven for 5 to 8 minutes.
Yield: 32
Categories: Breads, Rolls, Holiday
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
BASIC INSTRUCTIONS FOR SHAPING BREADS:
The type of bread you are making may vary the shaping
process. For regular bread loaves:
Lightly flour the work surface; shape the dough into
a smooth ball.
Use a rolling pin to form a rectangle.
Beginning at the short end of the rectangle, roll the
dough tightly to make a loaf shape.
Pinch the seam and ends of the rolled dough with your
fingers to seal it closed.
Place dough, seam side down, in greased baking pan.
If you are using a recipe that requires a distinctive
shape, follow these same basic instructions but shape
accordingly.
http://recipes.gophercentral.com
Free Forum Hosting
Important Announcement
First 