60 minute yeast rolls

Mrs.Dr.Fork

Laura Saunders

2½ cups all purpose flour...or bread flour and more for kneading. If you want a heartier roll substitute ½ cup of whole-wheat flour

1 tablespoons dry yeast (or one cake)

1 teaspoon sugar

¼ cup warm water

½ cup milk

2 Tablespoon sugar (can leave out but won’t rise as fast)

3 tablespoon butter or oil

1½ tsp salt

Dissolve yeast in water with sugar added.

Warm milk add other ingredients And Mix together until butter is melted. Milk can scorch so keep temp low.

When butter is melted let cool flighty to baby bottle temperature and stir in water/yeast mixture.

Add flour. Mix vigorously to develop gluten and then knead until smooth and elastic. You can’t over knead it and it is soothing. If it is too soupy knead in more flour.

Put in a lightly oiled bowl cover and let rise 20 to 30 minutes.

Shape. I roll out in a long roll and cut into 6” lengths and make knots but your choice. Can make two small loafs, use muffin tins, cut into squares and roll up like a croissant. Almost anything goes. Should make 10 or 12 rolls.

Place rolls on a greased baking sheet or use parchment paper or a silicone pad). Let rise another 20 minutes or so.

Bake 12 to 15 minutes at 375 or until browned.

Enjoy hot out of the oven.

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