RICH YEAST DOUGH
Steps:
- RICH YEAST DOUGH 2 pkgs active dry yeast 1/3 Cup sugar 1/3 cup very warm water (115 degrees) 2 tsp. salt 1/2 cup butter 3 large eggs 1 cup milk 2 tbs. melted butter 41/4 to 4 3/4 cups flour Add yeast to warm water in small bowl. Stir, and set aside. Cut butter into small pieces. Warm with milk in small pan over low heat. Warm unbrolen eggs in a bowl of tap water With steel blade in place, measure 2 3/4 cups flour into processor bowl. Add sugar salt , eggs, dissolved yeast and warm milk-butter mixture. Mix by turning processor on and off a few times. Then let run about one minute. This develops the gluten, making traditional kneading unnecessary. Turn out into large mixing bowl. Stir remaining flour in by hand, using a wooden spoon. The amount of flour needed will vary. The dough should be soft and sticky. Cover lightly with waxed paper or plastic. Let rise 11/2 to 2 hours at room temperature until double. Refrigerate immediately. The dough will be easier to handle after chilling. To proceed without chilling, turn dough onto generously floured surfaced. Pat lightly with floured hands to a thickness of 1/2 inch. Cut rolls with a 21/2 inch round cuter. Place on ungreased baking sheet . Let rise about an hour until puffy and light. Brush with melted butter and bake in upper 1/3 of oven for about 10 minutes. Makes 30 rolls. NOTE; I reheat rolls the way my grandmother did - in a paper bag, sprinkled with a little water and folded at top. Place bag in middle of oven at 350 for 10 -15 minutes.
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