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Instructions |
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A doubled recipe fits in the Boche. Remember to not shorten the
rising time as it will affect the outcome of the roll.
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Place the milk in the microwave for 1 1/2 minutes to scald it.
Combine milk and butter and mix together. Let mixture cool to luke
warm. Combine yeast, sugar and Luke warm water. When the yeast
has dissolved combine the yeast mixture to the milk mixture. Add
eggs and salt and gradually stir in flour to form soft dough. Beat in
the Boche vigorously about 10 minutes. Cover let rise in warm place until double about 2
hours.
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Place dough on lightly floured surface and let dough rest for 10
minutes covered. Form into desired shape of rolls and let rise
another hour on greased cookie sheets. If making dinner rolls a 55 g
weight makes a nice size of roll.
If making crescent Rolls cut the dough in half and roll each half to a
13 inch circle and cut 12 triangle shapes from each circle. Roll each
triangle into a crescent roll and cover with a damp cloth when letting
the rolls rise an hour on the greased pan. The damp coth adds
enough moisture to prevent the rolls from separating when they heat
up in the oven.
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Bake in 350 degree oven for approximately 10 minutes. Use the second to the top rack.
The bottom racks make the bottoms of the rolls too dark. Take the rolls out of the oven
when they begin to brown on top. Brush butter over each one straight from the oven.
Watch
carefully that they don't over brown. These rolls freeze very nicely.
CINNAMON ROLLS- After the initial 2 hour rising and 10 minutes resting periods roll
flat and
add melted butter, brown sugar and cinnamon. Roll together in long cylinder shape and
cut into
1 inch slices. Place on cookie sheet and let rise for for another hour. Cook at 350
degrees for 20 minutes or until done.
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Originally Submitted
1/28/2017
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