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2 pk Active dry yeast
1 c Warm milk — =B0105-115
1/2 c Warm water — =B0105-115
1/3 c Sugar
1/4 c Butter or margarine —
Melted
2 ts Salt
2 Eggs
5 To 5 1/2cups flour
In a large bowl, combine yeast, milk, water, sugar, butter or
margarine, salt and eggs. Add 2 cups of the flour and beat with
electric mixer on Low speed for 3 minutes, scraping the bowl
constantly. Stir in enough of the remaining flour with a wooden spoon
to make a soft dough that’s not sticky. Cove and let rise in a warm
place until doubled, for about 1 hour. Punch dough down. Turn out
onto a lightly floured surface. Divide dough in half. |Cover and let
erst for 10 minutes. Shape as desired. Bake according to directions.
PARKER HOUSE ROLLS: Prepare dough as directed. Lightly grease baking
sheets. Melt 2 Tbsp. butter or margarine. On a lightly floured
surface, roll each half of dough 1/4″ thick. Cut with a floured 2
1/2″ round cutter. Brush each dough round with some of the melted
butter or margarine. Make an off-center crease in each round. Fold
each round along the crease so the large half is on top. Press folded
edges firmly. Place rolls, 2-3″ apart on baking sheets. Cover and let
rise in a warm place until nearly doubled, about 30 minutes. Bake in
a 375=B0 oven for 12-15 minutes or until golden brown. (Makes 36
rolls.) BUTTERHORN ROLLS: Prepare dough as directed. Lightly grease
baking sheets. Melt 2 T. butter or margarine. On a lightly floured
surface, roll each half of dough into a 12″ circle. Brush with melted
butter or margarine. Cut each circle into 12 wedges. Begin at the
wide end of each wedge and roll toward point. Place, point side down,
2-3 inches apart on baking sheets. Cover and let rise in a warm place
until nearly doubled, about 30 minutes. Bake in a 375=B0 oven for
12-15 minutes or unitl golden brown. (Makes 24 rolls.) KOLACHES:
prepare dough as directed. Lightly grease baking sheet. On a lightly
floured surface, shape each half of dough into 12 balls, pulling the
edges under to make a smooth top. Place the balls 3″ apart on baking
sheets. Fatten each to 2 1/2″ in diameter. Cover and let rise in a
warm place until nearly doubled, about 35 minutes. Using your thumb
or two fingers, make an indentation in the center of each dough
circle. Spoon 2 tsp. purchased poppy seed or fruitcake and pastry
filling into each indentation. Lightly brush 2 Tbsp. melted butter or
milk around edges of rolls. Bake ina 375=B0 oven for 12-15 minutes or
until rolls are golden brown. Remove to rack. Lightly sift about 1
Tbsp. powdered sugar over rolls. (Makes 24 rolls.)
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NOTES :
Yields
24 Servings
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