Sixty Minute Rolls
- 1 cup milk
- 1/2 cup water
- 2 packages active dry yeast
- 1/4 cup butter or margarine
- 3 Tablespoons sugar
- 3 1/2 cups all-purpose flour
This is an old, tried-and-true recipe. You can have these rolls done in one hour flat and they have a delicious flavor all their own. Measurements need to be exact. Notice there's no salt in this recipe to "check" the yeast.
Combine milk, water and butter. Bring to baby-bottle warm. To start the yeast fast, dissolve the sugar and the yeast in the milk mixture. Add the flour, a little at a time, until you get your desired consistency.
Knead and place in an oiled, covered container. Let rise in a warm location for 15 minutes (be patient, you rascal).
Punch down and Mold into the shape of about 24 small rolls. Put in a shallow, greased baking pan. Sides should just touch--don't pack. You have to work quickly because this dough rises fast! Let the shaped rolls rise for 15 minutes (be patient, you rascal).
Bake in a preheated 450° oven for 12 minutes or until nicely browned.
From: Judy Robertson - I'd like to hear people's results, if possible. Thank you.
Combine milk, water and butter. Bring to baby-bottle warm. To start the yeast fast, dissolve the sugar and the yeast in the milk mixture. Add the flour, a little at a time, until you get your desired consistency.
Knead and place in an oiled, covered container. Let rise in a warm location for 15 minutes (be patient, you rascal).
Punch down and Mold into the shape of about 24 small rolls. Put in a shallow, greased baking pan. Sides should just touch--don't pack. You have to work quickly because this dough rises fast! Let the shaped rolls rise for 15 minutes (be patient, you rascal).
Bake in a preheated 450° oven for 12 minutes or until nicely browned.
From: Judy Robertson - I'd like to hear people's results, if possible. Thank you.
Submitted by Nov 14, 2009
15 min
30 min
45 min