Food recipes
Mom's Hot Rolls
Mom's Hot Rolls Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt salt, table leavening agents, baking soda sugars, granulated wheat flour, white, all-purpose, unenriched lea...
Mom's Hot Rolls
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
leavening agents, baking soda
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
Directions:
Heat milk and shortening in large bowl in microwave until shortening melts.
Meanwhile, dissolve yeast and pinch of sugar into warm water.
In a smaller bowl, whisk the salt, soda, sugar and first portion of flour.
Stir in half the flour mixture into the milk mixture.
Stir in the yeast mixture, then stir in the remaining flour.
Let rise 1 1/2 hour in a warm place covered with a damp dish towel.
Whisk together baking powder and last portion flour.
Stir into the batter.
Cover bowl with a plate and let rise in refrigerator 12-24 hours.
Shape rolls (see two options below) and let rise in a warm place for 1 1/2 - 2 hours.
Bake at 400 degrees for about 15 minutes or until done.
PARKERHOUSE METHOD.
Roll dough out on floured board to about 3/8" thick.
Place on cookie sheet and brush with melted butter.
Fold each one almost in half.
CLOVERLEAF METHOD.
By hand, shape dough into 1" balls, dip in melted butter and place 3 per hole in a greased muffin tin.
Put remaining dough back into fridge and use within the next few days.
Makes great cinnamon rolls too.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
leavening agents, baking soda
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
Directions:
Heat milk and shortening in large bowl in microwave until shortening melts.
Meanwhile, dissolve yeast and pinch of sugar into warm water.
In a smaller bowl, whisk the salt, soda, sugar and first portion of flour.
Stir in half the flour mixture into the milk mixture.
Stir in the yeast mixture, then stir in the remaining flour.
Let rise 1 1/2 hour in a warm place covered with a damp dish towel.
Whisk together baking powder and last portion flour.
Stir into the batter.
Cover bowl with a plate and let rise in refrigerator 12-24 hours.
Shape rolls (see two options below) and let rise in a warm place for 1 1/2 - 2 hours.
Bake at 400 degrees for about 15 minutes or until done.
PARKERHOUSE METHOD.
Roll dough out on floured board to about 3/8" thick.
Place on cookie sheet and brush with melted butter.
Fold each one almost in half.
CLOVERLEAF METHOD.
By hand, shape dough into 1" balls, dip in melted butter and place 3 per hole in a greased muffin tin.
Put remaining dough back into fridge and use within the next few days.
Makes great cinnamon rolls too.