2 pk Active dry yeast
1 c Warm milk; ?105-115
1/2 c Warm water; ?105-115
1/3 c Sugar
1/4 c Butter or margarine; melted
2 ts Salt
2 Eggs
5 To 5 1/2cups flour
In a large bowl, combine yeast, milk, water, sugar, butter or margarine,
salt and eggs. Add 2 cups of the flour and beat with electric mixer on Low
speed for 3 minutes, scraping the bowl constantly. Stir in enough of the
remaining flour with a wooden spoon to make a soft dough that’s not sticky.
Cove and let rise in a warm place until doubled, for about 1 hour. Punch
dough down. Turn out onto a lightly floured surface. Divide dough in half.
|Cover and let erst for 10 minutes. Shape as desired. Bake according to
directions. PARKER HOUSE ROLLS: Prepare dough as directed. Lightly grease
baking sheets. Melt 2 Tbsp. butter or margarine. On a lightly floured
surface, roll each half of dough 1/4″ thick. Cut with a floured 2 1/2″
round cutter. Brush each dough round with some of the melted butter or
margarine. Make an off-center crease in each round. Fold each round along
the crease so the large half is on top. Press folded edges firmly. Place
rolls, 2-3″ apart on baking sheets. Cover and let rise in a warm place
until nearly doubled, about 30 minutes. Bake in a 375? oven for 12-15
minutes or until golden brown. (Makes 36 rolls.) BUTTERHORN ROLLS: Prepare
dough as directed. Lightly grease baking sheets. Melt 2 T. butter or
margarine. On a lightly floured surface, roll each half of dough into a 12″
circle. Brush with melted butter or margarine. Cut each circle into 12
wedges. Begin at the wide end of each wedge and roll toward point. Place,
point side down, 2-3 inches apart on baking sheets. Cover and let rise in a
warm place until nearly doubled, about 30 minutes. Bake in a 375? oven for
12-15 minutes or unitl golden brown. (Makes 24 rolls.) KOLACHES: prepare
dough as directed. Lightly grease baking sheet. On a lightly floured
surface, shape each half of dough into 12 balls, pulling the edges under to
make a smooth top. Place the balls 3″ apart on baking sheets. Fatten each
to 2 1/2″ in diameter. Cover and let rise in a warm place until nearly
doubled, about 35 minutes. Using your thumb or two fingers, make an
indentation in the center of each dough circle. Spoon 2 tsp. purchased
poppy seed or fruitcake and pastry filling into each indentation. Lightly
brush 2 Tbsp. melted butter or milk around edges of rolls. Bake ina 375?
oven for 12-15 minutes or until rolls are golden brown. Remove to rack.
Lightly sift about 1 Tbsp. powdered sugar over rolls. (Makes 24 rolls.)
Yields
24 Servings