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Sunday, February 27, 2011
1 3/4 cups milk
1/4 cup granulated sugar (I use brown to make it healthier)
2 tsp salt ( I use less because of my husband's hypertension)
1/4 cup margarine
1 envelope instant yeast
1 egg, beaten
5 to 6 cups flour
Scald milk and pour into a large bowl, add sugar, salt and margarine. Stir until margarine melts and cool to lukewarm, sprinkle on yeast and stir. Add beaten egg.
Beat in 3 cups flour, vigorously by hand or you can use an electric mixer. Gradually mix in by spoon 2 to 2 1/2 cups flour. As you add the last of it, you will no longer be able to use a spoon as it will be too stiff. Start kneading by hand. (To knead, you scoop up dough and fold it in on itself, turning slightly with each fold.)
Turn out onto a lightly floured surface and continue to knead, adding flour if it is too sticky, until you have a smooth dough. Place in greased bowl, grease top of dough and cover with a damp cloth and let rise until doubled in a warm place. With the instant yeast this takes about 3/4 hour.
Punch down dough and divide in to four pieces. Shape into rolls
For cloverleaf rolls,
Shape each piece of dough into cylinders and cut into 8 equal pieces. Cut each piece of dough into three and make little balls, placing three of them into greased muffin tins. Let rise about 20 to 30 minutes and bake at 375 F for 18 to 20 mins
Roll each piece into a round about 8" in diameter. Brush with melted butter or margarine. Cut each round into 8 pie shaped wedges. Starting from wide end, roll up each wedge and place on greased baking sheet. Round slightly to form a crescent, tucking ends under. Brush with melted margarine or butter. Cover with damp cloth and let rise until doubled (about 20 to 30 mins) Bake at 375 F for 18 to 20 mins.
Shape each piece into a cylinder. Cut into 8 equal pieces. Shape each piece into a ball and place balls, almost touching into a greased 8 or 9" square pan. Cover with a damp cloth and let rise about 20 to 30 minutes. Bake at 375 F for 25 to 30 minutes. You can also score the tops of these with a knife, making three or four lines that will open out during baking to give a bakery look to these buns.
Roll each piece into rectangles about 6" wide. Cut each rectangle into strips 6" long and roll each strip slightly before tying into a knot or bow. Place on a greased baking sheet, cover and let rise about 20 to 30 minutes. Bake at 375 F for 18 to 20 minutes.
Baking times may vary according to your own oven. Mine gets hot very quickly and keeps building temperature so I don't preheat too long and my rolls are done in 20 minutes. The times I've put in are for a preheated oven and one that works better than mine lol! You'll know your own oven best.
Rolls can be brushed with melted butter or beaten egg before baking. I like to use beaten egg and sprinkle on some poppy or sesame seeds. They look very professional!
Nothing like the smell of bread fresh out of the oven.. pass the butter!
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Posted by Lisa Maria at 9:03 PM