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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Oh so good! I'm into ginger during the holidays. Ingredients:
1/2 cup warm water |
1 tsp sugar |
1 pkg active dry yeast (2 1/4 tsp) |
1/4 cup packed brown sugar |
2 tbsp milk |
2 tbsp molasses |
3/4 tsp salt |
1 1/2 tsp hard margarine |
1 1/2 cup flour |
1 1/2 tsp ginger |
1/2 tsp cinnamon |
1/4 tsp cloves |
1 egg |
1 1/4 cups flour |
1/4 cup flour |
1 1/2 tsp margarine |
Directions:
1. Stir warm water and granulated sugar in med bowl until sugar is dissolved. Sprinkle yeast over top. Let stand for 10 minutes. stir until yeast is dissolved.
2. Combine next 5 ingredients in small saucepan. Heat and stir on medium for about 2 minutes until margarine is melted and brown sugar is dissolved. Remove from heat. Let stand for 5 minutes to cool slightly. add to yeast mixture. Stir well.
3. Combine next 4 ingredients in large bowl with a well in the center.
4. Add yeast mixture and egg to well. Stir until smooth.
5. Add second amount of flour (1 1/4 cup) 1/4 cup at a time, mixing until soft dough forms.
6. Turn out dough onto lightly floured surface. Knead for 5 to 10 minutes, adding third amount of flour 1 tbsp at a time if necessary to prevent sticking, until smooth and elastic. Place in a greased large bowl, turning one to grease top. Cover with greased waxed paper and tea towel. Let stand in warm place (free from drafts) for about 1 1/2 hours until doubled in bulk. Punch dough down. Turn out onto lightly floured surface. Knead for about 1 minute until smooth.
7. Divide dough into 12 equal portions. Roll each into a ball. arrange in single layer in greased 9 inch round pan. Cover with greased wwaxed paper and tea towel. Let stand 45 minutes or until doubled in size.
8. Bake in 375 degree oven for 20 minutes or until golden brown and hollow sounding when tapped.
9. Immediately brush tops of rolls with the second amount of margarine. Let stand in pan for 5 minutes before removing to wire rack to cool.
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