This recipe comes from the Law Family Cookbook, a family cookbook on my husband's side. The recipe is from Jane Law Duckett. The rolls are on the easy side for homemade rolls, and they taste similar to Parkerhouse rolls.
2 to 2 1/2 cups unsifted flour
2 TBS. sugar
½ tsp. salt
1 package active dry yeast
1/2 cup milk
¼ cup water
2 TBS. margarine
Mix 3/4 cup flour, sugar, salt, and undissolved yeast. Heat milk, water, and margarine to 120 degrees. Gradually add flour mixture and beat 2 minutes on medium speed with mixer. Add 1/4 cup flour and beat on high for 2 minutes. Stir in enough additional flour to make a soft dough. On floured board, knead 2 to 3 minutes. Divide dough into 12 equal pieces and shape into balls. Place on greased 8-inch pan. Pour a 1-inch depth of boiling water into large pan and set on bottom rack of cold oven. Set rolls on rack above water. Cover and let rise for 30 minutes with oven door closed. Uncover rolls and remove pan of water. Turn oven to 375 degrees and bake 20 to 25 minutes or until done. Remove from pan to cool.
2 to 2 1/2 cups unsifted flour
2 TBS. sugar
½ tsp. salt
1 package active dry yeast
1/2 cup milk
¼ cup water
2 TBS. margarine
Mix 3/4 cup flour, sugar, salt, and undissolved yeast. Heat milk, water, and margarine to 120 degrees. Gradually add flour mixture and beat 2 minutes on medium speed with mixer. Add 1/4 cup flour and beat on high for 2 minutes. Stir in enough additional flour to make a soft dough. On floured board, knead 2 to 3 minutes. Divide dough into 12 equal pieces and shape into balls. Place on greased 8-inch pan. Pour a 1-inch depth of boiling water into large pan and set on bottom rack of cold oven. Set rolls on rack above water. Cover and let rise for 30 minutes with oven door closed. Uncover rolls and remove pan of water. Turn oven to 375 degrees and bake 20 to 25 minutes or until done. Remove from pan to cool.
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