2 T. yeast mixed in ½ cup warm water 2 t. salt
(1 t. sugar sprinkled over it) 3 eggs
1 ¾ c. scalded milk 8+c. white whole wheat flour
½ c. butter, olive oil, shortening Opt 2 T. gluten
½ c. sugar
Mix together yeast in warm water with sugar and let stand 10 minutes. Place cube of butter in a mixing bowl and add scalded milk and mix. Add sugar; continue mixing. Add 2 cups of flour and salt. Mix well. Add eggs; one at a time. Add yeast mixture, gluten & remaining flour. Knead for about 15 minutes. Add more flour a little at a time until dough sticks together and becomes elastic. Put in oiled bowl, turn dough and let rise until double. Divide into three balls. Roll each ball into a circle. Brush with melted butter. Cut each circle into 12 to 14 crescent rolls and roll them up. Place on greased cookie sheets or pastry lined cookie sheets. Let double in size (about 1 to 1/2 hours). Bake rolls at 350 degrees for about 12 minutes. (makes good cinnamon rolls, too)
0 comments:
Post a Comment
Add recipes and ideas that have helped you and your family with pantry cooking, food storage or emergency preparedness.