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Yeast Rolls
Ready In: 132 Minutes
Prep Time: 30 Minutes
Cook Time: 12 Minutes
Serves 4
DIRECTIONS
- Lightly grease a baking sheet.
- Place the milk in a saucepan and heat over low heat until it reads 105° on a candy thermometer. Pour the hot milk into a large mixing bowl and sprinkle it with the yeast, and stirring well. Allow it to sit about 10 minutes to dissolve the yeast. Small bubbles and foam should form quickly.
- Add the sugar and salt, then add 1 cup of the flour at a time, until a sticky dough is created. When it is too difficult to mix, add the remaining flour by kneading on a floured bread board.
- Place the dough in a large, greased, stainless steel bowl, turning the dough once to grease all sides. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until it has doubled in size, about 1 hour.
- Preheat the oven to 400°. Punch the dough down, and knead it again for a few minutes, just to release the air pockets. Cut or pull off small portions of dough, and roll each into a small ball (or you can roll each portion into a short rope and tie in a knot). Place the formed rolls on the prepared baking sheet. Cover with plastic wrap, and allow to rise in a warm, draft-free place until double in size, about 18 to 20 minutes.
- Prepare an egg wash by whipping egg white and milk together in a small bowl. Brush the tops of the rolls with the egg wash, and bake them in a 400° oven for 10 to 12 minutes, or until golden brown.
- If you are planning to freeze the rolls, either freeze the raw dough, or partially bake the rolls for about 8 minutes, and then freeze. Finish baking the rolls just before serving.
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