Tuesday, November 15, 2011

Courtney Baird's Rolls

3 ¾ cup flour
1 tbsp yeast
1 ¼ cup warm water
¼ cup sugar
¼ cup oil
1 tsp. salt
1 egg

Pour water into mixer and add yeast. Let soften for a few minutes. Then add remaining ingredients. Using a dough hook, beat at low for 30 seconds, scraping sides of bowl. Let knead for 5-7 minutes on higher speed.

Cover the bowl; let dough rise in warm place until double in size, about a half hour. Punch down, and turn out onto greased surface. Cover; let rest for 10 minutes. Divide dough from a single recipe in two parts (if you doubled recipe, divide into 4 parts etc.). Cut each section in 4 quarters, then cut each quarter in thirds, then each third in half. Shape pieces into round balls. Place them on a greased sheet pan about 1-2 inches apart. Cover with greased clear wrap.

Let them rise in a warm place till double (about 1-2 hours). Uncover and bake at 400 degrees for 10-12 minutes, or until tops begin to brown. Makes 3-4 dozen rolls.

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