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Traditional Roll Dough

Diet.Chef's picture
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (105 To 115 Degree F)
  Lukewarm milk 3⁄4 Cup (12 tbs) (Scalded Then Cooled)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Egg 1
  Shortening/Butter / margarine 1⁄4 Cup (4 tbs), softened
  All purpose flour 3 3⁄4 Cup (60 tbs)

Dissolve yeast in warm water.
Stir in milk, sugar, salt, egg, shortening and 2 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 11/2 to 2 hours.
Dough is ready if impression remains.
Punch down dough; divide in half.
Use half the dough in each of the Variations.
Let rise 20 minutes before baking.
Heat oven to 400°.
Bake rolls 15 to 20 minutes.

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Traditional Roll Dough Recipe