ambar@EDDIE.MIT.EDU (Jean Marie Diaz) (09/04/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE YEAST-ROLLS B "26 Mar 87" 1987 .RZ "EASY REFRIGERATOR ROLLS" "An utterly reliable recipe for yeast rolls." I believe this recipe started its life on the back of a Fleischman's Yeast package, but it has been memorized and modified for about ten years now. It is the most reliable yeast recipe I've ever seen: it's never failed on me, and it always does an amazing amount of rising (my family calls them mushroom rolls). .IH "Makes 24 rolls" .IG "6\(14 cups" "all-purpose flour" "1.2 kg" .IG "\(12 cup" "sugar" "50 g" .IG "2 tsp" "salt" "10 ml" .IG "2 Tbsp" "dry yeast" "15 g" (each package is about 1 Tbsp) .IG "\(12 cup" "milk" "120 ml" .IG "1\(12 cups" "water" "350 ml" .IG "\(14 cup" "butter" "60 g" .IG "1" "egg" .IG "" "vegetable shortening or more butter" .PH .SK 1 Combine 2 cups of flour, sugar, salt, and undissolved yeast. .SK 2 Heat milk, water, and butter until liquids are very warm .TE (120\-130 (50\-55 ). Add to dry ingredients. .SK 3 Beat 2 minutes at medium speed (I've never used an electric mixer, by the way. Just stir until things are evenly combined and not terribly lumpy.) .SK 4 Add egg and .AB "1 cup" "200 g" flour. Beat at high speed 2 minutes. Add enough additional flour to make a soft dough. This is where the arm muscles get their exercise! .SK 5 Grease top of dough (with butter or vegetable shortening). Cover the bowl and refrigerate it overnight. .SK 6 Divide the dough into 24 equal pieces. Shape them into balls, and place each in a greased muffin cup. .SK 7 Cover; let rise in a warm place .TE (75-100 (25-35 ) until doubled. This will take between 1 and 1 \(12 hours. Towards the end of the rising period, preheat the oven to .TE 400 200 . .SK 8 Bake at .TE 400 200 for 12 to 15 minutes. Store the rolls tightly covered\(emthat is, if there are any left. .NX This is the first really good yeast bread recipe I discovered when I started making bread in the sixth grade. Done carefully, it can approach a delicate, cakelike texture. It doesn't have to be shaped into rolls, of course -- try it in a regular bread pan, or in fancy shapes. .PP I use Fleischman's dry yeast. I suppose cake yeast can be used, but it always seemed like a nuisance to me. .SH RATING .I Difficulty: easy. .I Time: 1 hour of work spread over 2 days. .I Precision: measure the ingredients. .WR Jean Marie Diaz (aka AMBAR) Massachusetts Institute of Technology Cambridge, MA "I choose this place to call my own; The only grace I've ever known. I never tire of legends grown; We dream too much, and time has flown...."