Famous 60 minute rolls
2 cups milk
1 cup water
1 stick margarine (or a bulging half cup)
Heat for 1.5 minutes in the microwave (should be about 105-115 degrees--or cooler, but not hotter or it will kill the yeast)
3 packages of yeast, or 3 tablespoons
6 tablespoons sugar,
2 teaspoons salt (best to add later, because it can kill yeast, but adding it now isn't too bad)
Also, add in 2 tablespoons of dough enhancer and 2 tablespoons of gluten. These can be found at Kitchen Kneads, in Salt Lake City, Utah.
Stir in 4 cups flour until smooth
add 1 cup flour at a time, up to 4 more cups.
Knead 5 minutes, place in greased bowl, covered, in the sink, over the hottest tap water for 15 minutes, punch down, shape, and let rise for 15 minutes.
--Bake 350 to 400 degrees for 10-12 minutes, or until they turn a light gold color
----This recipe can be modified to make whole wheat, cinnamon, or orange rolls, pizza, or whatever else you can think of;
-For whole wheat add 2-4 cups of the flour as whole wheat.
-For cinnamon rolls, divide the dough in half, roll out flat spread with 1/4 cup butter 3 tablespoons sugar, 1 teaspoon cinnamon, raisins, roll, cut into slices, place on greased cookie sheet.
-For Orange rolls, divide the douch in half, and roll it out flat,
--Filling: half an orange (peel and all-remove any seeds), cut into peices and put it in your blender with 1/2 cup suger 1/4th cup margarine blend until "spreadable"
--Spread onto dough, roll, cut (repeat, the orange mixture should be enough for both halves of the dough).
2 cups milk
1 cup water
1 stick margarine (or a bulging half cup)
Heat for 1.5 minutes in the microwave (should be about 105-115 degrees--or cooler, but not hotter or it will kill the yeast)
3 packages of yeast, or 3 tablespoons
6 tablespoons sugar,
2 teaspoons salt (best to add later, because it can kill yeast, but adding it now isn't too bad)
Also, add in 2 tablespoons of dough enhancer and 2 tablespoons of gluten. These can be found at Kitchen Kneads, in Salt Lake City, Utah.
Stir in 4 cups flour until smooth
add 1 cup flour at a time, up to 4 more cups.
Knead 5 minutes, place in greased bowl, covered, in the sink, over the hottest tap water for 15 minutes, punch down, shape, and let rise for 15 minutes.
--Bake 350 to 400 degrees for 10-12 minutes, or until they turn a light gold color
----This recipe can be modified to make whole wheat, cinnamon, or orange rolls, pizza, or whatever else you can think of;
-For whole wheat add 2-4 cups of the flour as whole wheat.
-For cinnamon rolls, divide the dough in half, roll out flat spread with 1/4 cup butter 3 tablespoons sugar, 1 teaspoon cinnamon, raisins, roll, cut into slices, place on greased cookie sheet.
-For Orange rolls, divide the douch in half, and roll it out flat,
--Filling: half an orange (peel and all-remove any seeds), cut into peices and put it in your blender with 1/2 cup suger 1/4th cup margarine blend until "spreadable"
--Spread onto dough, roll, cut (repeat, the orange mixture should be enough for both halves of the dough).
3 Comments:
This roll recipe is AWESOME! I also add a tablespoon or two of "Dough Conditioner" to the ingredients, but these are the best rolls I've ever had in my LIFE!! Thanks for the recipe!
OH, I've also written it in Metric measurements:
500ml milk
250ml water
200ml margarine
-Heat for 3.5 minutes in the microwave, should be around 40-46 degrees Celsius, this is the optimal temperature for yeast
75ml yeast (about 12 grams, even though 12 grams doesn't measure up to 75ml, it is okay either way, when I make my rolls I use 1/3 a cup, this is a LOT more than the "normal" amount of yeast, but basically, my rolls rise really fast, it is okay to only add 12 grams yeast, this is the "normal" amount)
150ml sugar
10ml salt [Is there such a small measurement device? Do metric users have little measuring devices that measure things like 5ml, 10ml, 15ml --these seem to equate to the common US measurements of 1 teaspoon(tsp), 2 tsp, 1 Tablespoon(TBSP)]
-stir in 1 Liter of flour until the mixture is smooth
then slowly add flour, up to a liter more, adding in 250ml increments or smaller at a time, the moment the dough changes from VERY sticky, to not VERY sticky (but still a little tiny bit sticky), you have added enough flour, when you knead by hand, you will add little amounts of flour at a time to keep it from sticking to the counter, but be careful to not add to much, the right amount of flour is kind of an art form, it will come with practice (or if you have made bread/rolls before, you will know the right consistency for the dough, all bread/roll doughs are usually the same consistency).
-Knead for 5 minutes (I knead in the machine for 15, this is actually too much time, and the machine breaks down the gluten threads, but I don't worry because I'm just making rolls, making bread requires that you pay special care to the gluten, rolls don't really because they are smaller, when I roll the dough in my hand as I shape the rolls it actually joins a few more of the gluten chains, so that might be a small portion of an art form as well).
-Place in a greased bowl over the hottest tap water for 15 minutes--with the amount of yeast I use, the dough doubles in about 5-8 minutes--(the dough should double in size, approximately)
-punch down, shape the rolls on a cookie sheet, let rise for 15 minutes--again, mine rise much faster when I add 75ml or 1/3 cup yeast--(the dough should approximately double in size again)
-Bake anywhere from 175-200 degrees Celsius until they look done (you can tell when they turn the perfect golden brown, don't rely on a kitchen timer, rolls need TLC (Tender Loving Care), they need to be watched over so they don't burn, cook them in the center of the oven, or one step down from the center, don't ever bake in the bottom of the oven or you will have almost burnt bottoms when the tops turn golden brown---Actually, I DO bake on the bottom when I use a cookie sheet that is "insulated" or when baking on a thick aluminum cookie sheet--rolls on NORMAL cookie sheets should be baked in the center of the oven)
Hope that helps, hope that all you internationals on metric system are able to make them for you/your family, one "batch" should make enough rolls to fill two cookie sheets, if that is too many rolls (it probably is), then you can cut the recipe in half--that will make approximately 15 rolls.
By D. SKye Hodges, At 10:17 AM
Check your microwave!! 3 and a half minutes might be too long to heat the liquids. I've just been using powdered milk and hot tap water - then proceed with the rest of the recipe.
By jimi, At 7:59 AM
and the temperature should be 200 degreed celsius, not 40-46 LOL...
By D. SKye Hodges, At 4:59 PM
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