Serve rolls warm or cool for breakfast. 1-1/4 cups milk 1/3 cup butter or margarine 2/3 cup sugar 1/2 teaspoon salt 1 package active dry yeast 2 large eggs 5 to 5-1/4 cups all-purpose flour About 1/2 cup fruit jam 1 egg yok mixed with 1 tablespoon water
Heat milk, butter, sugar, and salt in a 1-quart pan until lukewarm (110[deg.]). Combine liquid and yeast in a bowl; let stand 5 minutes. Mix in eggs and 4-1/2 cups flour. Knead with dough hook or by hand on a floured board until smooth and elastic; if sticky, add flour. Place in a greased bowl; cover with plastic wrap and let rise in a warm place until doubled, 1-1/2 to 2 hours.
On a floured board, knead dough to expel air; roll to 1/2 thick. Cut in 2- to 2-1/2-inch rounds; place 2 inches apart on greased baking sheets. Reroll and cut scraps. Cover and let rise until puffy, about 45 minutes. With thumbs, make a cavity in center of rolls; fill each with 1 teaspoon jam. Brush with yolk mixture. Bake rolls in a 350[deg.] oven until golden, 20 to 25 minutes. Make 18 to 22.
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|Date:||Mar 1, 1985|
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