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Rolls to bake now or later.

Rolls to bake now or later

This versatile dough can be used in two ways: make it and bake the rolls right away, or let the dough rise overnight in the refrigerator, then shape and bake.

Ready-to-go Rolls

2 packages active dry yeast

1/2 cup each warm water (110|), milk, salad oil, and sugar

1/2 teaspoon salt

2 eggs

About 5 1/2 cups all-purpose flour

In a large mixer bowl, combine yeast and water; let stand to soften, about 5 minutes. Add milk, oil, sugar, salt, eggs, and 3 cups flour. Beat on medium speed until dough creeps up beaters, about 5 minutes. Stir in 2 more cups flour.

Scrape dough onto a floured board and knead until smooth, about 5 minutes; add flour as needed to prevent sticking. Turn dough over in a greased bowl; cover with plastic wrap and set in a warm place until doubled, about 1 1/2 hours (or overnight in refrigerator).

Punch dough down, turn out onto a board, and knead briefly to expel air. Cut dough into 24 equal pieces. Shape each into a smooth ball and arrange, smooth side up, 2 inches apart on two greased 11- by 17-inch baking sheets. Cover with plastic wrap and let stand in a warm place until puffy, about 20 minutes; discard plastic. Bake rolls in a 350| oven until golden, 15 to 20 minutes. Makes 2 dozen.

Photo: Tender-textured hot rolls are made from dough you can hold overnight
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Oct 1, 1984
Words:247
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