Saturday, 15 February 2014

Standard Rolls











Standard Rolls

Ingredients
4 tablespoons butter
2 tablespoons sugar
2 teaspoons salt
2 cups warm milk
1 package dry yeast
6 cups white flour
Melted butter

Method

1.                  Mix the butter, sugar, salt and milk in a large bowl and let cool to lukewarm.
2.                  Stir the yeast into ¾ cup warm water and let it stand for 5 minutes to dissolve.
3.                  Add 3 cups of the flour and the dissolved yeast to the first mixture and beat vigorously for 2 minutes.
4.                  Cover and let rise in a warm place until double in bulk.
5.                  Stir the dough vigorously and add as much of the remaining flour as necessary in order to knead the dough.
6.                  Turn out onto a lightly floured board, knead for a minute or two, and let rest for 10 minutes.
7.                  Resume kneading until smooth. 
8.                  Arrange the shaped dough in buttered muffin tins or close together on buttered cookie sheets, brushing between them with melted butter so that they separate easily after baking.
9.                  Cover and let rise again until double in bulk.
10.              Preheat oven to 425°F.
11.              Bake rolls for about 12 – 15 minutes.
12.              2 ½ - 3 dozen rolls

Note with recipe “With this basic recipe you can make fine, light rolls and biscuits in a variety of shapes.
Shape:  Pinwheel Biscuits
Using a rolling pin, roll out the dough for Standard Rolls until it is ¼ inch thick and spread it with softened butter.  Roll from the long side like a jelly roll.  Cut in ¾ inch pieces and place close together on a buttered cookie sheet, cut side down.

Standard Rolls were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe derived from The Fannie Farmer CookBook, the chapter on “Rolls”, page 575 of the Twelfth Edition. 


Other Shapes of Rolls that you can make are:
Biscuits
Finger Rolls
Clover Leaf Rolls
Parker House Rolls
Bowknots or Twists
Butter Rolls
Pinwheel Biscuits


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Thank You!
Shirley-Ann Pearman

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