One-Bowl Dinner Rolls

Quantity Unit Ingredient
\frac{3}{4} C unsifted flour
\frac{1}{4} C sugar
\frac{1}{2} tsp salt
1 pkg yeast
5 Tb softened butter
5 min Add the softened butter to the thoroughly mixed dry ingredients. Cutting in like for making pie crust–until “the texture of cornmeal”– is the way I recall doing it.
\frac{2}{3} C “very hot” H20, hot enough so that after mixing the yeast will be stimulated but not so hot it will scald the yeast to death.
2 min Gradually add “very hot” water and beat 2 (two) minutes at medium
\frac{1}{2} C (more) unsifted flour
1 ? egg
2 min Add egg and 1/2 C flour; beat at high speed 2 (two) minutes
1\frac{1}{2}-2 C (more) unsifted flour
10 min Stir in enough flour to make a soft dough, firm enough to start kneading.
Knead on floured counter 8-10 minutes, adding from the remaining flour (or more) as necessary.
1 hr Let rise in a greased, covered bowl in a warm place.
20-30? min If really for dinner rolls, punch down, shape, let rise again (on baking sheets, covered).
15 min If it is for pizza, punch down, roll it and let it rise.
10-15 min Bake in 400°F (205°C) oven.

Ingredient summary

The quantities above are distributed according to their incorporation steps. The original recipe, from the Complete American Jewish Cookbook (page 584) begins thus:

  • 2\frac{3}{4} to 3\frac{1}{4} cups unsifted all-purpose flour
  • \frac{1}{4} cup sugar
  • \frac{1}{4} teaspoon salt
  • 1 package active dry yeast
  • 5 tablespoons softened margarine
  • \frac{2}{3} cup very hot tap water
  • 1 egg (at room temperature)
  • melted margarine
recipes/dinner_rolls.txt · Dernière modification: 2013/04/28 11:50 par suitable
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