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golden
yeast rolls
yeast rolls
(from the prudhomme family cookbook)
these are as good as cake
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2 c hot milk
1 t. sugar
2 1/8 tsp. salt
2 (1/4 oz) packages dry yeast
6 1/2 c all-purpose flour, in all
6 t unsalted butter, melted
1/4 tsp. vanilla extract
1 t vegetable oil
in a large bowl combine the hot milk, sugar, salt and yeast.
let sit 5-10 min., stir until yeast granules are thoroughly dissolved.
add 2 c. of the flour, 5 t. of the butter, and the vanilla.
mix by hand until well blended and most of the flour lumps are broken
up. let sit about 15 min. ad 3 1/2 c more of flour and mix a few
seconds by hand until blended, then continue mixing vigorously for 1 min
more.
turn out onto a surface floured with the remaining 1 c. of
flour. knead by hand (or you can use dough hooks) for about 2 min.
form into a smooth ball and place in a large clean bowl. drizzle
the oil on top of the dough and knead in the bowl about 30 seconds more;
form dough again into a smooth ball. cover with a dry towel. let
stand in a warm place until doubled in size, about 1 hr.
punch down dough and divide into 12 equal portions (about 3 3/4
oz each). roll dough by hand into balls, making tops smooth by stretching
dough and tucking edges under. place in a greased 13 x 9 inch baking
pan, pressing rolls down to fit snugly against each almost doubled in
size, about 50 min.
bake at 425 until golden brown on top, , about 20-25
min. rotate pan, reduce heat to 300 and bake until done, about 15
min more.
remove from oven, and sprinkle a few drops of water on tops of rolls to
soften the crust. brush tops with the remaining 1 t butter.
let cool 5-10 min before removing from pan, then turn rolls over onto
a 0platter. you can serve them piping hot, but they are good the
next day.
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