heather_in_sf
Well-known member
although the last time we did Thanksgiving with my parents we ran out of steam and didn't make them! They are really good though...
"Golden" Rolls
2 pkgs yeast
2 tsp sugar
2/3 c milk, scalded and cooled to lukewarm
1 c flour (ap)
1/2 c or 1 stick butter, softened (unsalted)
1/2 c sugar
8 egg yolks
1 1/4 t salt
2 - 3 c flour (ap)
In a medium bowl mix together yeast, sugar and milk, then 1 cup flour. Beat until smooth (I use a hand mixer). Cover and let rise in a warm place 20-30 minutes until light and spongy.
In a large bowl cream butter and sugar (1/2 c) together until light and fluffy. Add yolks, one at a time, beating thoroughly. Add yeast mixture, salt and enough flour to make a soft dough. Turn out onto a floured board and knead, adding more flour to keep from sticking. Knead ~ 5 minutes until smooth and elastic. Place in an oiled bowl, cover and let rise until doubled.
Transfer dough to a clean lightly floured board and shape into a long snake. Divide into 36 pieces and form into desired shape**.
Place 3" apart on a greased baking tray and let rise until light (dough should not spring back when touched with a fingertip). Bake 375 for 13-15 minutes until well risen and nicely browned.
** clover rolls: form each piece into 4 balls, and place in greased muffin tins. Let rise as directed and bake until done (sometimes it takes less in the muffin tins, ~10 min).
From the Instant Gourmet Bread and Cake Cookbook by Joan Wexler, 1969. It's a mini book, given to me by an elderly Italian neighbor lady who taught me how to bake bread! A tiny 50 cent book but the recipes are terrific - worth looking for at Goodwill or yard sales....
"Golden" Rolls
2 pkgs yeast
2 tsp sugar
2/3 c milk, scalded and cooled to lukewarm
1 c flour (ap)
1/2 c or 1 stick butter, softened (unsalted)
1/2 c sugar
8 egg yolks
1 1/4 t salt
2 - 3 c flour (ap)
In a medium bowl mix together yeast, sugar and milk, then 1 cup flour. Beat until smooth (I use a hand mixer). Cover and let rise in a warm place 20-30 minutes until light and spongy.
In a large bowl cream butter and sugar (1/2 c) together until light and fluffy. Add yolks, one at a time, beating thoroughly. Add yeast mixture, salt and enough flour to make a soft dough. Turn out onto a floured board and knead, adding more flour to keep from sticking. Knead ~ 5 minutes until smooth and elastic. Place in an oiled bowl, cover and let rise until doubled.
Transfer dough to a clean lightly floured board and shape into a long snake. Divide into 36 pieces and form into desired shape**.
Place 3" apart on a greased baking tray and let rise until light (dough should not spring back when touched with a fingertip). Bake 375 for 13-15 minutes until well risen and nicely browned.
** clover rolls: form each piece into 4 balls, and place in greased muffin tins. Let rise as directed and bake until done (sometimes it takes less in the muffin tins, ~10 min).
From the Instant Gourmet Bread and Cake Cookbook by Joan Wexler, 1969. It's a mini book, given to me by an elderly Italian neighbor lady who taught me how to bake bread! A tiny 50 cent book but the recipes are terrific - worth looking for at Goodwill or yard sales....