Annie Mae Jones' Yeast Rolls Recipe

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Annie Mae Jones' Yeast Rolls Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Annie Mae Jones' Yeast Rolls

 

Ingredients

5 1/2 cup flour
1/3 cup sugar
2 package yeast,dry
1 tsp salt
3/4 cup milk
1/2 cup water
4 tbsp butter,at room temperature
2 eggs

CONFECTIONERS' SUGAR GLAZE

1 cup confectioners' sugar,sifted
2 tbsp orange juice



 

Preparation

1. In a large bowl thoroughly mix 2 cups of the flour, the sugar,
yeast and salt.

2. Combine milk, water, and butter in a saucepan. Place over low heat
and stir until butter is melted. Mixture should be just warm, about
115-120'F. on thermometer.

3. Gradually add milk mixture to dry ingredients and eat for 2
minutes at medium speed of electric mixer, scraping bowl often. Add
eggs and beat well.

4. With a wooden spoon stir in sufficient additional flour (3 to 3-1/2
cups) to make a soft dough. turn out on a lightly floured board and
knead about 10 minutes, or unil satiny and smooth. Form into a ball
and place in a warm bowl that has been generously greased with soft
butter at room temperature. Turn to coat all sides with butter. Cover
and let rise in a warm place until double in bulk, about 1 hour.

5. Punch down and shape into small balls. Place about 1/2" apart on
greased baking sheets and again let stand free from drafts in a warm
place until double in bulk.

6. Bake in preheated 350'F. oven for 25-30 minutes, or until lightly
browned.

7. Serve warm.

8. If necessary, undercook rolls just slightly; then reheat just
before serving.

9. If desired, you may fold in about 1 cup lightly floured raisins to
dough during final kneading. Then frost rolls while warm with
Confectioners' Sugar Glaze.

*** CONFECTIONERS' SUGAR GLAZE ***

Combine sugar with 1 tablespoon orange juice. Add sufficient additioal
orange juice to make a medium-thin glaze. From: Earl Shelsby Date:
Sun, 09-2

 

 

Servings: 24

 

 

 

 


 

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