So, there is nothing that I love MORE than rolls on Sunday afternoon. I could eat bread all day long. And, sometimes, it is even better than any cookie. So, I found this recipe for an Amish white bread and put a Wilde twist on it. Needless to say, 2 dozen rolls were devoured by my family in less than 24 hours.
2 c warm water
2/3 c sugar
1 1/2 tbls yeast
1 1/2 tsp salt
1/4 c vegetable oil
6 c flour
In a large bowl, dissolve the yeast into the water. Add the sugar and stir until dissolved. Allow mixture to proof for about 10 minutes. Mix in salt and oil. Then, add in flour one cup at a time, mixing as you go. Knead dough until smooth. Place in a well oiled bowl and allow to rise for about 1 hour. Divide dough into 2 inch rolls and place in a greased cake pan. Allow to rise for 30 minutes more. Bake at 350 for 30 minutes.
This recipe yields a sweet dense roll. Best served with butter and jam OR with ham for breakfast.
2/3 c sugar
1 1/2 tbls yeast
1 1/2 tsp salt
1/4 c vegetable oil
6 c flour
In a large bowl, dissolve the yeast into the water. Add the sugar and stir until dissolved. Allow mixture to proof for about 10 minutes. Mix in salt and oil. Then, add in flour one cup at a time, mixing as you go. Knead dough until smooth. Place in a well oiled bowl and allow to rise for about 1 hour. Divide dough into 2 inch rolls and place in a greased cake pan. Allow to rise for 30 minutes more. Bake at 350 for 30 minutes.
This recipe yields a sweet dense roll. Best served with butter and jam OR with ham for breakfast.
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