Soft Sided White Rolls
|Milk||675 Milliliter (2 3/4 Cups)|
|Butter||125 Milliliter (1/2 Cup)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||50 Milliliter (1/4 Cup)|
|Granulated sugar||50 Milliliter (1/4 Cup)|
|All purpose flour||7 1⁄2 Cup (120 tbs)|
|Milk||25 Milliliter (2 Tablespoon)|
In saucepan, heat milk with butter until bubbles form around edge; let cool until lukewarm.
In large bowl, sprinkle yeast into warm water; let stand for 10 minutes or until frothy.
Stir in milk mixture, eggs, sugar and salt.
Using electric mixer, gradually beat in 3 cups (750 mL) of the flour for 3 minutes or until dough is smooth.
With wooden spoon, gradually stir in enough of the remaining flour to make soft dough.
Turn out onto floured surface; knead for 10 minutes or until smooth and elastic.
Place dough in greased bowl, turning to grease all over.
Cover and let rise for 1-1/2 hours or until doubled in bulk.
Punch down dough; divide into three portions.
Divide each portion into 9 pieces; form each piece into smooth ball.
Place balls, almost touching, in three greased 8 inch (2 L) square cake pans; cover and let rise for 30 minutes or until almost doubled in bulk.
Glaze: Brush dough with milk.
Bake in 400Â°F (200Â°C) oven for 20 to 25 minutes or until golden brown and bottoms sound hollow when tapped.
Remove from pans and let cool on racks.