In a large bowl sprinkle yeast and sugar over warm water (should feel
comfortably warm when dropped on wrist) and allow to stand until bubbly,
about 10 minutes.
Combine butter and milk in top of double boiler over
simmering water until butter has melted and milk is warm.
Add to yeast
mixture and stir until blended.
Mix in 2 cups of the flour, 1 cup at a
time, and beat well to form a spongy dough.
Cover and let rise in a warm
place until double in bulk, about 1-1/2 to 2 hours.
Stir down with wooden
spoon, then add about 3 more cups of flour to form a moist dough that is
firm enough to turn out onto a well-floured board.
Dip hands in flour
and knead dough until smooth and non-sticky, adding additional flour as
The dough should be velvety-smooth.
Form into a ball and place
in a well-buttered, warm mixing bowl.
Turn ball of dough so that entire
surface of dough is coated with softened butter.
Cover and again place in a
warm place until double in bulk, about 1 hour.
Punch dough down, turn
out onto a lightly floured board, and let rest for about 5 minutes.
out to a thickness of about 1/2 inch cut with a floured knife first into
approximate 2-inch squares, then into triangles.
Roll up from wide side to
point and place on baking sheet about 1/4 inch apart.
When all are
prepared, brush with melted butter and again let rise until about double in
bulk, about 30 minutes.
Bake in a preheated 350'F.
oven until lightly
browned, 25 to 30 minutes, depending on size.
To test for doneness gently
tap top of roll for a hollow sound or break open one roll to see if it is
sufficiently baked in the center.
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This recipe is very low-sodium with 106.77mg per serving and low-cholesterol with 9.77mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Yeast, Butter, Gluten, Natural Sweeteners allergies.