Batter Rolls Recipe




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Batter 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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Batter Rolls

 

Ingredients

1 tsp granulated sugar
1/2 cup warm water
1 package dry yeast
1 1/2 cup milk
1/4 cup granulated sugar
1/4 cup shortening
2 tsp salt
2 each egg
3 3/4 cup flour



 

Preparation

Disolve 1 tsp sugar in warm water in lrge bowl. Sprinkle in yeast. let
stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar,
shortening and salt in saucepan. Heat until lukewarm and shortening
is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour
and beat vigorously with wooden spoon or electric mixer until smooth.
Gradually stir in remaining 1 c flour. Batter will be soft. Cover
with tea towel. Let rise in warm place until doubled about 1 hour.
Stir down dough and let stand 10 minutes. Fill greased muffin cups
1/2 full. Let rise until doubled 45 minutes. Bake at 375 degrees for
20-25 minutes or until golden. Turn out of pans immediately. Serve
warm and cool. Makes about 18 rolls.

 

 

Servings: 18