Scald milk and set it ib fridge for 20 min to cool. Dissolve
yeast in water. Beat 2 c. flour into cooled milk until
smooth. Add dissolved
yeast. Let stand until light and bubbly (15-20 min)
Cream 1 stick butter and sugar thoroughly; add eggs and salt,
beating well. Then beat
in yeast mixture. Work in more flour, enough to make soft
dough. Once beaters get too gooey, just use a spoon/spatula to
continue mixing dough.
Turn onto floured surface and knead until smoooth and elastic,
about 10 minutes. Place
dough away from drafts until doubled in bulk, about 2 hours.
Divide dough into fourths. Roll each fourth into a circle.
Melt one stick of butter.
Spread 1/4 of melted butter over each circle. Cut circle into
12 pie shapes, using pizza
cutter. Roll up from large end. Place on a cookie sheet and
freeze. When frozen, put
into plastic bag. When ready to use, take out number of rolls
you need and place on
cookie sheets. Let rise 4- hours. Bake at 400 degreees for
8-10 minutes.
Originally Submitted
3/22/2010
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