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Saturday, August 27, 2011

Speedy Rolls

2 tablespoons dry yeast

2 cups warm water, divided

1 cup instant powdered milk

½ cup sugar

2 eggs

2 teaspoons salt

½ cup butter, softened

6 cups flour

Combine 1 cup of the warm water with the yeast; set aside. In mixing bowl, mix together the other cup of water with the powdered milk, sugar, eggs, salt, butter and 1 cup of the flour. Add the softened yeast and blend. Pour in remaining flour slowly while mixing and knead for 10 to 15 minutes. Place dough in an oiled bowl and let rise until double in size (about an hour). Punch down dough and divide in half. Roll out each half into a large circle on a floured surface and cut with a pizza cutter or knife in to 12 segments. Roll up ‘croissant-style’ and place on greased cookie sheets. Let rise for 15 minutes, then bake @ 350 for 12 to 14 minutes, or until golden.


Becca said...

Just made these tonight and they were great! I ended up putting at least seven cups of flour in, and I did two whole wheat flour and the rest all-purpose. I think next time I'll do three or four cups of WWF and divide the dough into three balls, instead of two, so the rolls are a little smaller.