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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Shirley-Ann Pearman
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