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Rich Roll Dough

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<p><a href="">Rich Roll Dough</a></p>
  Active dry yeast/1 cake compressed yeast 1⁄4 Ounce (1 Package)
  Water 1⁄3 Cup (5.33 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Shortening 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Milk 1 Cup (16 tbs)
  Sifted all purpose flour 5 1⁄4 Cup (84 tbs)
  Slightly beaten eggs 3

Soften active dry yeast in warm water (110°) or compressed yeast in lukewarm water (85°).
Combine sugar, shortening, salt, and milk; scald, stirring till shortening melts and sugar dissolves; cool to lukewarm.
Add 1 1/2 cups of the flour; beat well.
Add softened yeast and eggs; beat well.
Stir in remaining flour or enough to make a soft dough.
Turn out on floured surface.
Knead lightly till smooth and elastic (5 to 8 minutes).
Place dough in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (about 3 hours).
Punch down.
Turn out on lightly floured surface.
Shape as Fantans or as Butterhorn Rolls

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