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DINNER ROLLS
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| 24 portions 1 1/4 Cups Water (105-110°F) 3 Tablespoons Granulated Sugar 1/2 Cup Dry Milk Powder 1 1/2 Teaspoon Salt 3 Tablespoons Shortening 2 Cups All-Purpose Flour Place in large bowl. Mix to a smooth batter. 1 Envelope Instant Yeast 2 3/4 Cups All-Purpose Flour Add. Place on floured board. Knead until smooth and elastic (12-15 minutes). Shape into a ball. Place in an oiled bowl. Turn dough over once to oil all sides of dough. Cover. Let rise until double in bulk. Divide dough into 2 equal portions. Shape each portion into a ball. Flatten slightly. Cut each portion of dough into 12 equal portions. Roll each piece into a ball. Place close together in greased baking pan for dinner rolls or space 2 inches apart for individual rolls. Let raise until double. Bake at 350°F for 20-25 minutes or until golden brown on top and bottom. Melted Margarine Brush over hot rolls if desired. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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