Thursday, 23 February 2012

Multi Grain Rolls



Multi Grain Rolls
Ingredients  
2 cups flour
2 cups multi grain
½ cup sugar
2 eggs
2 yeast
1 teaspoon salt
1 cup milk
6 tablespoons butter or margarine (can be substituted with vegetable oil)
½ cup water  

Method

1.                  Preheat oven to 350°.
2.                  Grease desired baking pan.
3.                  Sift dry ingredients and set aside.
4.                  Beat eggs, place in a bowl for room temperature.
5.                  Warm milk until bubbles develop around sides.
6.                  Remove from fire, add butter and sugar to milk.
7.                  Add yeast and milk mixture to eggs.
8.                  Add dry ingredients and blend together.
9.                  Turn onto a floured board and knead.
10.              Loaf into desired roll shapes and arrange in baking pan.
11.              Bake for approximately 20 – 30 minutes.
12.              Brush with butter and serve accordingly.

Buns were made and prepared by Shirley-Ann Pearman 
Photography by Shirley-Ann Pearman  
The recipe is a recipe that has been used within the family for many years.  I receive it from my mother.   We serve it at many family dinner functions.  They call it the “Quick Rolls”, because it doesn’t have to go through the process of rising for 2 or 3 hours, then loafing and rising again. I believe the recipe derived from the McCall’s CookBook as well.  

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Thank You!
Shirley-Ann Pearman

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