Title: Grandma Barker's Yeast Rolls
Categories: Bread
Yield: 12 Servings
| 1 | c | BOILING WATER |
| 3/4 | c | NONFAT DRY MILK POWDER |
| 2 | ts | SALT |
| 1/2 | c | SUGAR |
| 1/2 | c | BUTTER OR MARGARINE |
| 1 | pk | 4 oz. YEAST |
| 1 | c | WARM WATER |
| 7 | c | SIFTED FLOUR |
POUR BOILING WATER OVER MILK POWDER AND SALT IN A BOWL. WHISK UNTIL SMOOTH.
MIX IN SUGAR AND BUTTER. COOL TO ROOM TEMPERATURE. SPRINKLE YEAST OVER WARM
WATER IN A LARGE MIXING BOWL. BEAT IN 1 CUP FLOUR. COVER AND LET STAND FOR
15 MINUTES. ADD THE COOLED MILK TO THE YEAST MIXTURE. BEAT IN BY HAND
ENOUGH FLOUR TO MAKE A SOFT DOUGH. ADD FLOUR 1 CUP AT A TIME. TURN DOUGH
OUT ONTO A FLOURED SURFACE AND KNEAD BRISKLY FOR 3 MINUTES. SHAPE DOUGH
INTO A BALL AND PLACE IN A WELL BUTTERED BOWL. TURN DOUGH TO COAT ALL SIDES
AND COVER WITH CLOTH. LET RISE IN A WARM PLACE UNTIL DOUBLED IN SIZE. PUNCH
DOUGH DOWN AND KNEAD ON A FLOURED SURFACE FOR 3 MINUTES. LET RISE AGAIN
UNTIL DOUBLED IN BULK. PUNCH DOWN. ROLL OUT DOUGH ON FLOURED SURFACE TO
1/2" THICKNESS. CUT WITH BISCUIT CUTTER AND PLACE ROUNDS ON UNGREASED
COOKIE SHEETS, 1 1/2" APART. COVER WITH A CLOTH AND LET RISE IN A WARM
PLACE UNTIL DOUBLED IN BULK. NEAR THE END OF RISING, PREHEAT OVEN TO 3750F.
PLACE ROLLS IN OVEN AND BAKE FOR 12 TO 15 MINUTES. NOTE: ROLLS ARE ABOUT
127 CALORIES EACH AND COST ABOUT $0.68 PER DOZEN.