Ingredients

• 4 1/4 - 4 3/4 c. all purpose flour
• 1 T. active dry yeast
• 1 T. vital wheat gluten
• 1 c. milk
• 1/3 c. granulated sugar
• 1/3 c. butter, margarine or shortening
• 3/4 t. salt
• 2 beaten eggs, room temperature**

Directions

1. Dough:

2. Put 2 c. flour in mixing bowl. Add yeast, gluten and salt. Mix well. **Put UNCRACKED, WHOLE eggs in a drinking glass and fill up with hot tap water; set aside. This will bring the eggs to room temperature. In a microwave safe bowl, combine milk, sugar, butter and melt on 1/2 power (50 or 50%) in microwave for 3 minutes or until butter is almost melted. Stir until butter and sugar is dissolved. Drain water from eggs. Crack eggs and add eggs to milk mixture. Pour into flour mixture and mix well. Allow to sponge for 10 minutes.

3. Add rest of flour, one cup at a time until dough clings to hook and almost cleans the sides. Touch dough lightly. Add more flour if dough sticks to your fingers. Knead for 3-4 minutes. Dough should be soft, smooth, elastic, wet, and not sticky. Scrape down sides of bowl, oil the top, and cover with plastic wrap. Allow to rise to double in warm, draft free place (in oven with pan of hot tap water underneath) for 30 minutes.

4. Divide dough into 2 piles. Shape into balls and cover with plastic wrap. Allow dough to rest for 5 minutes. Shape as desired (into 24 rolls, total) and place on greased baking sheet. Cover with plastic wrap, allow to rise for 20-30 minutes.

5. Bake in 375 degree oven for 12-14 minutes or until golden brown.

Email to a friend | Print this recipe | Back