2 pkg. active dry yeast 2 tsp salt
1/4 cup warm water 2 eggs
2 cups milk, scalded 1 cup light raisins(opt.)
1/4 cup butter 6 1/2 cups sifted Stone-Buhr flour
1/2 cup sugar
Dissolve yeast in water. Combine milk, butter, sugar and salt; cool to lukewarm. Add yeast, eggs and raisin. Add about 3 cups flour and beat until smooth. Add enough more flour to make dough easy to handle. Knead dough until smooth and elastic.
Place dough in a greased bowl; grease top and cover; let rise until double in bulk.
Punch down and shape into 2 loaves. Place in 9x5" loaf pans. Cover and let rise until double in bulk. Bake at 425* for 40 minutes. Remove from pans and cool. Makes 2 loaves.
Saturday, May 2, 2015
BROWN AND SERVE SALLY LUNN ROLLS (freezer)
1 envelope active dry yeast 1/2 cup butter or margarine softened and cut in
3/4 cup warm water pieces
1/4 cup sugar 3 eggs, beaten (room temp)
2 tsp salt 5 to 6 cups flour
3/4 cup warm milk
MAKE AHEAD: In large warm bowl sprinkle yeast water and stir until dissolved. Stir in sugar, salt, milk, butter and eggs. Stir in 3 cups flour. With wooden spoon, stir until well mixed, about 1 minute.
Beat in enough additional flour (about 2 1/2 cups) to make a soft dough that leaves sides of bowl. Cover and let rise in warm draft-free place until doubled (1 hour).
Stir down and spoon into 24 greased muffin cups, about 2/3 full. Cover; let rise until double (1 hour).
Bake in PREHEATED 250* oven 25 minutes or until rolls spring back when lightly pressed with finger.
Cool in pans 25 minutes. Remove to wire racks and cool thoroughly.
Wrap in plastic bags or pack in other containers; seal and cover tightly. Refrigerate up to 1 week or freeze up to 1 month. (Thaw rolls before browning).
Just before serving: Place rolls on greased baking sheet. Bake in PREHEATED 40* oven 10 to 15 minutes or until brown. Serve warm. Makes 24 rolls.
(Family Circle)
3/4 cup warm water pieces
1/4 cup sugar 3 eggs, beaten (room temp)
2 tsp salt 5 to 6 cups flour
3/4 cup warm milk
MAKE AHEAD: In large warm bowl sprinkle yeast water and stir until dissolved. Stir in sugar, salt, milk, butter and eggs. Stir in 3 cups flour. With wooden spoon, stir until well mixed, about 1 minute.
Beat in enough additional flour (about 2 1/2 cups) to make a soft dough that leaves sides of bowl. Cover and let rise in warm draft-free place until doubled (1 hour).
Stir down and spoon into 24 greased muffin cups, about 2/3 full. Cover; let rise until double (1 hour).
Bake in PREHEATED 250* oven 25 minutes or until rolls spring back when lightly pressed with finger.
Cool in pans 25 minutes. Remove to wire racks and cool thoroughly.
Wrap in plastic bags or pack in other containers; seal and cover tightly. Refrigerate up to 1 week or freeze up to 1 month. (Thaw rolls before browning).
Just before serving: Place rolls on greased baking sheet. Bake in PREHEATED 40* oven 10 to 15 minutes or until brown. Serve warm. Makes 24 rolls.
(Family Circle)
Subscribe to:
Posts (Atom)