samedi 2 mai 2015

School House Rolls


Update from : Janet's Appalachian Kitchen



I took my husband and I back to the old school lunchroom today with these rolls. The rolls served at lunchtime in school were the best things ever. Of course that was over 30 years ago, and I doubt they even serve rolls anymore. Thank goodness a lady that my Mama and Daddy know gave them the recipe and I have been making them over 15 years now. Aside from how wonderful they taste, they freeze so well so I can always just pull a few out for supper any time I need them. Now, I used my bread maker to make the dough, then I finished them off by hand when it came to the rolling out and cutting them. I love my bread maker, but I am giving you the recipe as it was given to me.

School House Rolls (makes 24 rolls)

1/2 C. powdered milk
2 pkgs. active yeast
1/2 C. sugar
1/2 C. shortening (do not use oil or butter, shortening only)
1 1/2 C. warm water
4 C. all purpose flour
1 1/4 tsp. salt


Dissolve the yeast in 1/2 C. water along with 1/2 tsp. sugar. Allow to foam. Put all the dry ingredients in a stand mixer, add the shortening and blend on low speed. Add the foamed yeast to the mixture. Add the remaining water and blend well. Remove the dough from the mixer and turn it out onto a floured surface. Kneading the dough a couple of minutes and form it into a ball, (Just realized I wrote bowl in the Vol. 3 cookbook that contains this recipe, should read ball, sorry). Place the dough into a greased bowl, cover and let rise until double in size. Punch down the dough, knead again for a couple of minutes and divide the dough in half. Roll out each half to 1/2" thickness. Cut with a biscuit cutter and place on a greased baking sheet. Let rise again until double in size. Bake in a 375 degree oven until golden brown on top. Brush with melted butter.


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