Recipe for...Slow Rise Yeast Rolls


Recipe for... bread recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Slow Rise Yeast Rolls This recipe is rated : 0 Recipe Ingredients 2 cups warm water (90 degrees F to 100 degrees F) 2 packages yeast 6 1/2 to 7 cups bread flour 1/2 cup granulated sugar 2 teaspoons salt 1 egg 1/4 cup shortening Cooking Procedures Mix warm water and yeast together. Add half the flour, sugar and salt and beat until well mixed (a heavy-duty mixer or food processor is useful here). Add egg and shortening and gradually add the remaining flour. Knead for about 5 minutes. Put into oiled bowl. Cover with damp cloth and refrigerate. Divide into quarters next day (or up to three or four days later). Shape the rolls as suggested below. Brush with milk and top with seeds as desired. Allow to rise at room temperature 1 to 2 hours. Grease baking pans as necessary and bake for 12 to 15 minutes at 400 degrees F. Roll Shaping Form small balls and put 3 in each muffin cup. Roll larger ball in butter, then in sesame seeds. Shape into ropes about 1/2 inch in diameter and 8 inches long; make a loop and pull end through to make a knot. Roll quarter of dough into a circle and spread with soft butter, cut into wedges and roll to form crescents.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: latter are the easiest made, and the more economical additions to soups as well as to fricassees, etc. Bread Balls. Take two ounces of butter, and melt it ; add four to five tablespoonfuls of fine bread-crumbs, a saltspoonful of salt, a little nutmeg or pepper ; mix, then add one whole egg and one yolk ; mix again, and stir until smooth and light. Form little balls the size of hickory nuts, and drop them either into boiling water salted or the boiling soup. Cover up, and allow to boil
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