Square Rolls Recipe
Yield: 15 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 cup: All-purpose* or unbleached Flour,
1/4 cup: Sugar,
1/4 cup: Shortening or margarine or Butter, softened
1 tsp: Salt,
1 package: Regular or quick-acting Active dry yeast,
1/2 cup: Very warm water, 120 to 130 degrees
1/2 cup: Very warm milk, 120 to 130 degrees
1: Egg,
Margarine or butter, soften
Directions:
*if using self-rising flour Omit salt.
This basic dough lets you make a cornucopia of rolls, from Fan Tans.
Mix 2 cups of the flour, the sugar, shortening, salt and yeast in
medium bowl. Add warm water, warm milk and egg, Beat on low speed 1
minute, scraping bowl frequently. Beat on medium speed 1 minute,
scraping bowl frequently. Stir in enough remaining flour to make
dough easy to handle. Turn dough onto lightly floured surface. Knead
about 5 minutes or until smooth and elastic. Place in greased medium
bowl and turned greased side up. Cover and let rise in warm place
about 1 hour or until double. (Dough is ready if indention remains
when touched.)Punch down dough. Roll half of Traditional Roll Dough
into rectangle, 13 X 9 inches, on floured surface. Place in greased
rectangular pan, 13 X 9 X 2 inches. Cut dough with sharp knife
1/4-inch deep to make 15 rolls. Brush with margarine. Cover and let
rise about 30 minutes or until double.Heat oven to 400 degrees. Bake
12 to 18 minutes or until golden brown. 15 ROLLS; 75 CALORIES PER
ROLL. You can make a whole wheat version of the dough by substituting
1-1/2 to 1-3/4 cups whole wheat flour for the second addition of
all-purpose flour.
Source from luhu.jp
This basic dough lets you make a cornucopia of rolls, from Fan Tans.
Mix 2 cups of the flour, the sugar, shortening, salt and yeast in
medium bowl. Add warm water, warm milk and egg, Beat on low speed 1
minute, scraping bowl frequently. Beat on medium speed 1 minute,
scraping bowl frequently. Stir in enough remaining flour to make
dough easy to handle. Turn dough onto lightly floured surface. Knead
about 5 minutes or until smooth and elastic. Place in greased medium
bowl and turned greased side up. Cover and let rise in warm place
about 1 hour or until double. (Dough is ready if indention remains
when touched.)Punch down dough. Roll half of Traditional Roll Dough
into rectangle, 13 X 9 inches, on floured surface. Place in greased
rectangular pan, 13 X 9 X 2 inches. Cut dough with sharp knife
1/4-inch deep to make 15 rolls. Brush with margarine. Cover and let
rise about 30 minutes or until double.Heat oven to 400 degrees. Bake
12 to 18 minutes or until golden brown. 15 ROLLS; 75 CALORIES PER
ROLL. You can make a whole wheat version of the dough by substituting
1-1/2 to 1-3/4 cups whole wheat flour for the second addition of
all-purpose flour.
Source from luhu.jp
Tags
Rice