Hot Yeast Rolls Recipe

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Hot 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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Hot Yeast Rolls

Ingredients

2 package active dry yeast
1 tbsp granulated sugar
1/4 cup water,very warm
1/4 cup butter,cut into small pieces
2 cup milk,warm
6 cup flour,all-purpose
1 tsp salt
1/4 cup butter,melted

Preparation

1. In a large bowl sprinkle yeast and sugar over warm water (should
feel comfortably warm when dropped on wrist) and allow to stand until
bubbly, about 10 minutes. 2. Combine butter and milk in top of double
boiler over simmering water until butter has melted and milk is warm.
Add to yeast mixture and stir until blended. Mix in 2 cups of the
flour, 1 cup at a time, and beat well to form a spongy dough. Cover
and let rise in a warm place until double in bulk, about 1-1/2 to 2
hours. Stir down with wooden spoon, then add about 3 more cups of
flour to form a moist dough that is firm enough to turn out onto a
well-floured board. 3. Dip hands in flour and knead dough until
smooth and nonsticky, adding additional flour as needed. The dough
should be velvety-smooth. 4. Form into a ball and place in a
well-buttered, warm mixing bowl. Turn ball of dough so that entire
surface of dough is coated with softened butter. Cover and again
place in a warm place until double in bulk, about 1 hour. 5. Punch
dough down, turn out onto a lightly floured board, and let rest for
about 5 minutes. 6. Roll out to a thickness of about 1/2 inch cut
with a floured knife first into approximate 2-inch squares, then into
triangles. Roll up from wide side to point and place on baking sheet
about 1/4 inch apart. When all are prepared, brush with melted butter
and again let rise until about double in bulk, about 30 minutes. 7.
Bake in a preheated 350'F. oven until lightly browned, 25 to 30
minutes, depending on size. To test for doneness gently tap top of
roll for a hollow sound or break open one roll to see if it is
sufficiently baked in the center.

Servings: 30