posted by SandyOH 01-30-100 5:57 AM
* Exported from MasterCook *
Hot Rolls
Recipe By : Fanny Farmer Cookbook - 1965
Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 cup lukewarm milk
1 package dry yeast
2 tablespoons soft butter
1 tablespoon sugar
1 teaspoon salt
2 1/2 cups all-purpose or bread flour
Melted butter
Put milk and yeast in a mixing bowl; let stand 5 minutes. Stir and add butter, sugar and salt. Mix in flour gradually. Beat thoroughly for 5 minutes, or 2 minutes with electric mixer on slow speed. Add enough more flour to make dough just barely firm enough to handle. Sprinkle part of 1/2 cup flour onto work surface and turn dough out.
Cover with bowl and let "rest" 10 minutes, which makes the dough easier to work with. Rub your hands with melted shortening. Fold the ball of dough double, then push it lightly and quickly away from you, using "heel" of your hand.
Pull it towards you again with your fingertips. Repeat these two motions, turning the dough as you work, until the surface of the dough is smooth and elastic, 6 to 8 minutes. When the dough is light enough, you can hold the palm of your hand on it for 30 seconds without having it stick to your hand ( a neat tip for other yeast doughs!)
Shape immediately into any way you like or let rise about 1 hour before punching down and shaping. With two risings the dough will be of a finer grain, especially if you are using bread flour.
Preheat oven to 425° F.
For Crescent Rolls: Divide Hot Roll Dough in two parts. Roll each into a 12-inch circle. Spread lightly with soft butter. Cut like a pie into 12 parts. Roll each, beginning with the outer edge. Pull the points and tuck them under so that the crescents will not unroll when baking. Let rise and bake.
Arrange in buttered pans. To make rolls with plenty of crust, (not crescent rolls) place them on baking sheet with space between them. Brush with melted butter. Cover with a clean cloth and let rise until double, about 1 hour.
Bake at 425 F. until well browned, 12 to 20 minutes.
Makes about 18
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Note :
Variations: To make richer rolls, use 1/4 cup sugar and 1/3 cup butter.
Buttermilk Rolls: Use buttermilk in place of milk, sifting 1/4 teaspoon baking soda with flour. These rolls have a fine grain and a delicious flavor.
You can shape this dough into all kinds of rolls, such as : Parkerhouse, cloverleaf, finger rolls, bow knots, hard rolls, cinnamon rolls or pinwheels, wings, fan tans, bread sticks, almond rings, biscuits or half for rolls and half for a small loaf of bread.
For cinnamon crescents: spread with soft butter and sprinkle with cinnamon-sugar mixture before rolling. Proceed as for regular crescent rolls.