28 de octubre de 2017


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Milk Bread Rolls 
(approx. 16-18 rolls)

1 pkt. active dry yeast
1/4 C. real warm tap water
1/3 C. + 1/2 tsp. sugar
1 C. sweet milk (whole milk)
1/4 C. butter
1 large egg, lightly beaten
4 C. all purpose flour
1/2 tsp. salt
2 T. melted butter for brushing tops before baking

In a large bowl combine the yeast, tap water and 1/2 tsp. sugar, allow to proof (foam up for 5-6 minutes). Meanwhile, put the milk in a small pot and add the remaining sugar and 1/4 C. butter, heat the milk over medium heat just long enough for the butter to melt and the sugar to dissolve. Remove from the heat and let cool to 115 degrees. Add the milk mixture to the dissolved yeast then stir in the beaten egg. Stir in the flour, 1 C. at a time, along with the salt until you form a soft dough. Turn the dough out onto a lightly floured surface and knead the dough for 3 minutes. Form into a ball and place in a buttered bowl, cover with a clean cloth and allow to rise for 1 hour or longer until doubled in size. Punch down the dough and turn back out onto the floured surface, kneading 3 minutes more (use as little flour as you can at this point). Pinch off pieces of dough and form into rounds, placing them in a buttered 9x13 casserole dish. Cover and allow to rise until doubled in size. Carefully brush the tops of the rolls with the melted butter and bake in a 375 degree oven until the tops are nice and golden, about 18-20 minutes

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