Monday, January 16, 2012

Sixty Minute Rolls by Susan

This recipe is so super easy that I made 10 batches of it the day I catered a rehearsal dinner for 100....and all the cooking & baking was done within a 24 hour time frame. If you are making these for a banquet or a family reunion, the best way to store them without taking up a lot of space is to use shirt boxes which can be found cheaply at a Dollar Tree. Then stack the covered boxes one on top of each other....filled with rolls which have cooled.



Recipe for Sixty Minute Rolls
Ingredients: 1 cup milk, 1/2 cup water, 1/4 cup real butter, 4 to 5 cups bread flour, 3 TBSP sugar, 1 teasp salt, 2 pkgs active dry yeast.....directions: add 3 1/2 cups of flour, sugar, salt and yeast to mixing bowl. Mix until blended. Place milk, water and butter into microwaveable 2 cup measuring cup and heat for 1 1/2 minutes. Pour into flour mixture and mix until well blended. Add remaining flour 1/2 cup at a timec sturring well between each addition until dough forms ball and cleans sides of the bowl. Knead for several minutes (I use my kitchen aide mixer). Lift dough out of the bowl and spray bowl with nonstick cooking spray. Place ball of dough back in greased bowl, turning to grease top. Cover, let rise in warm draft free place for 15 minutes. Preheat oven to 425 degrees. Punch dough down. Turn dough onto floured surface. Divide dough into half. Roll each half into a lg circle. Spread with softened real butter if desired (I do this step). Using a pizza cutter, cut into 12 pieces. Beginning at wide end, roll each piece up into a crescent. Place rolls on greased baking sheets, about 2 inches apart. Cover, and let rise for 15 minutes. Bake at 425 degrees for 12 mins. Brush with melted butter. Makes 2 dozen.

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