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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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I love creating recipes, and these light and luscious rolls are among my holiday originals. Sometimes I'll substitute chocolate or butterscotch chips, raisins and cherries. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1/2 cup butter, softened |
1/3 cup plus 1 tablespoon sugar, divided |
1 teaspoon salt |
4 cups king arthur unbleached all-purpose flour |
1/2 cup milk |
4 eggs |
1/2 cup dried cranberries |
1/2 cup chopped candied pineapple |
1/4 cup dried currants |
Directions:
1. In a small bowl, dissolve yeast in water; let stand for 5 minutes. In a bowl, cream butter, 1/3 cup sugar and salt. Add 1 cup flour and milk. Separate one egg, refrigerate egg white. Add yolk and remaining eggs to the creamed mixture. Stir in the yeast mixture, fruit and remaining flour. Spoon into a greased bowl. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Cover and refrigerate overnight. Punch dough down; turn onto a floured surface. Divide into four portions. Divide three of the portions into eight pieces each. Shape into balls and place in well-greased muffin cups. Divide remaining dough into 24 small balls. Make a depression in the top of each large ball; place a small ball in each depression. Cover and let rise in a warm place until doubled, about 45 minutes. Beat reserved egg white and remaining sugar; brush over rolls. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans; cool on a wire rack. Yield: 2 dozen.
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