I think Cindy got this recipe from Kris. But they're her rolls as far as we're concerned.
1/2 c. sugar
1/2 c. potato flakes
1/2 c. powdered milk
1 cube margarine or butter
3 c. hot water (not hot enough to kill the yeast)
2 tsp salt
7 c. flour
2 Tbsp yeast
2 eggs
Mix dry ingredients (only 4 cups of the flour for now). Add hot water and butter. Then add eggs and remaining 3 cups of flour. Mix, cover, and let rise 1 hour. If you don't have a mixer you will need to knead before raising. After raising, form into rolls. These work well as crescent rolls, but are also great as regular round rolls. After forming let rise again, then bake at 350 degrees for 10-13 minutes. Makes a whole lot of rolls.
Cindy and I have both used the dough to make cinnamon rolls. You simply roll out the dough, spread with butter, sprinkle with brown sugar and cinnamon, roll up, then cut into rolls. Raise and bake the same as regular rolls, then frost when they're done.
Note: I wrote this off of a chicken-scratch I made when Cindy read me the recipe over the phone. I've made the rolls with this paper successfully in the past, but if anyone tells me the recipe needs editing, I won't be offended.
1 comment:
Recipe doesn't really say where to add the yeast unless you are just including it with the dry ingredients--which certainly works with some types of yeast. I always proof the yeast with the warm water before adding to dry ingredients.
Post a Comment