 |
Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
|
These are the rolls that I have been making for years. The recipe makes a lot of them. You can make Parmesan Cheese Fingers with part of it or all of it (directions follow). They are so good. Keep dough soft for fluffy rolls. Ingredients:
2 (1/4 ounce) packages dry yeast |
1 teaspoon sugar |
1 cup lukewarm water |
2 cups scalded milk (cooled to lukewarm) |
2/3 cup melted butter |
3/4 cup sugar |
2 1/2 teaspoons salt |
2 eggs (beaten) |
9 cups flour |
Directions:
1. Dissolve the yeast and sugar in the lukewarm water; let proof for about 15 minutes.
2. Add the lukewarm milk, butter, sugar, and salt; mix well.
3. Add 4 cups of the flour and mix well.
4. Add the beaten eggs and mix well.
5. Add the last of the flour adding only enough to get a soft dough (probably will need most of it).
6. Place on floured board and knead for about 3 minutes.
7. Place in a greased bowl and rise once-about 1-1 1/2 hours.
8. Make rolls and place on a greased pan.
9. Rise till rounded in pan-about 1 hour-don't over-rise.
10. Bake in a 375-400 degree oven for about 10-15 minutes-if they are getting too brown, cover them with a piece of foil.
11. CHEESE FINGERS: Make dough fingers about 2 -3 long; dip one side in melted butter and then in parmesan cheese-bake.
|
|