 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
|
These rolls were reviewed on another board and given high raves as the best tasting and light rolls she has ever had. The recipe did not state, but I am guessing that this makes about 36 rolls. Recipe from Southern Living Ingredients:
2/3 cup sugar, divided |
1/3 cup butter |
1 cup milk |
1/4 cup dried instant instant potato flakes |
1 1/4 teaspoons salt |
2 (1/4 ounce) packages yeast |
1/4 cup beer, room temperature |
1 large egg, lightly beaten |
4 1/2 cups bread flour, divided |
Directions:
1. Remove and reserve 1 tablespoon sugar.
2. Cook remaining sugar, 1/3 cup butter and next 3 ingredients in medium saucepan over medium low heat, stirring constantly until butter melts.
3. Cool to 110°.
4. Stir together yeast, beer and reserved 1 tablespoon sugar in a 2 cup measuring cup and let stand 5 minutes.
5. Combine milk mixture and yeast mixture and stir in egg.
6. Gradually stir in 4 cups flour - dough will be very stiff.
7. Turn dough out on lightly floured boad and knead until smooth and elastic.
8. Grease top and let rise 1 hour or until doubled in bulk.
9. Make into cloverleaf rolls and place in greased muffin tins; let rise til doubled.
10. Bake for 15 -18 minutes.
11. Brush with butter.
|
|