WOMEN AGES 50+ FOR JANUARY 2023

LisaInArkansas wrote: »

Debbie,

Yeast Rolls for Sandwiches or Filled Rolls:

Bread – full recipe (taken from Mama’s recipe)
3 to 4 tbsp yeast in 1 cup of warm water, with pinch of sugar, proof.
2 cups milk or buttermilk if you want tangy rolls (warm to room temp in microwave)
2 large eggs
2/3 cup of oil
4 tsp salt
1/4 cup sugar
6 to 8 cups of flour (bread flour or all-purpose flour)
Whisk oil, salt, sugar, milk, to get salt and sugar dissolved while yeast proofs.
Add yeast, water mixture after it comes to a head. Add six to seven cups of flour until it becomes a big, mass, pulling away from the sides of the bowl.
Let it knead in the bowl for ten minutes, pull out onto a board/countertop with enough flour to make it not stick, form into a smooth ball. Clean and oil the mixing bowl, add a bit of oil to keep bread from sticking, put the dough back in it, put it in a warm place, covered with plastic wrap, until dough doubles.
Punch down the dough, form rolls or loaves, let them rise ‘til double.
Bake in 375 degree oven for 15 to 20 minutes, until brown, for rolls. Loaves need to be in for as much as 30 minutes. Cover with foil if they get too brown.

Half-recipe (makes about 15 rolls).
2 tablespoons of yeast (or 1 packet-ish) with pinch of sugar in 1/2 cup water.
1 cup milk or buttermilk
1/3 cup of oil
1/8 cup sugar
2 tsp salt
1 cup of wheat bran (optional)
3 to 4 cups of flour

For filled rolls, when it comes to time to shape them, flatten roll dough into a small disk, put filling in the middle, gather the dough up over the filling, pinch all edges together, and turn the pinched edges to the underside, let rise, bake the same as with the regular rolls. Fillings can be ham and cheese, pepperoni and mozzarella.

I tend to use the half recipe, and it is more than Corey and I can use in two weeks... Enjoy!