Print
Email
Add a photoServings: 1
Ingredients
- 2 pkt dry yeast
- 1/2 c. hot water
- 2 c. warm water
- 1/2 c. sugar
- 3 Tbsp. butter (no substitute)
- 6 c. flour (6 to 6 1/2)
- 1 Tbsp. salt
Directions
- Dissolve yeast in hot water. Pour warm water over sugar and butter. Add in 2 c. flour, beating as hard as possible after each addition. When mix is hot, not warm, add in to dissolved yeast. Add in balance of flour, to that you've added the salt. Knead well. [Keep dough as soft as possible. - Ron] Place in a greased bowl and let rise till double in bulk. Preheat oven to 375 degrees. Shape dough into rolls or possibly buns, let rise again till double, then bake for about 13 to 20 min.
- Makes 20 to 24 rolls. [I find it makes many more than which. It all depends on the size and shape of the rolls you choose to make.
- NOTES : These rolls are easy to make. The recipe makes a lot, but around here they only last two days unless I freeze some before they're devoured. They are _best_ fresh but freeze well; if you cannot freeze them, they'll still be tasty two days later anyway.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
