Quick Rolls
Ingredients
4 cups
flour
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.
Quick
Rolls 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.
Shopping
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Bakeware 24 Count 3-3/4-Inch Clustered Hamburger Bun PanKitchen Supply 6 x 2.5 x 2 Inch Paper
Loaf Pan, Set of 25
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Shirley-Ann Pearman
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