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Practical Baker
Basic Roll Dough
from Good Housekeeping Cook Book, modified beyond recognition by the Practical Baker
Wednesday, October 5, 2011 • Posted October 5, 2011

As referenced in the title, I discovered this recipe in a very old Good Housekeeping cook book. I liked the concept of building a “basic” dough and then creating different bread forms from it, but the archaic procedures outlined in the original recipe were not to my liking, so I changed it around, completely! The result is a much easier, much faster, much more Practical way of making this recipe. One of the nice things about this recipe, besides its versatility, is that even though it’s a yeast bread, there is no kneading required. Many of you have mentioned to me that you’re a bit intimidated by recipes calling for yeast and then the whole kneading process. How long do you knead? How can you tell when you’ve kneaded long enough? What happens if you don’t knead it long enough? What happens if you knead it too much? Like other “no-knead” recipes I’ve presented to you, these fears are eliminated! So, get after it!!

Ingredients:

1 package active dry yeast (2 ¼ teaspoons)

¼ cup warm water1 cup warm milk

¼ cup sugar

¼ cup butter

1 teaspoon salt

3 ½ cups all purpose flour, sifted and divided

1 egg

Process:

Combine water, milk, sugar & butter in saucepan and heat until lukewarm (about 110 degrees)

Add yeast to mixture and allow to sit for 5-6 minutes, as yeast blooms.Sift 1 ½ cups of A/P flour in a large bowl.

Add liquid mixture containing bloomed yeast, to the flour.

Mix well (I used a large whisk).

Add salt and egg; blend these ingredients in well.

Gradually add the rest of the flour (2 cups) to form a soft dough.

Place dough into a greased bowl, cover and let rise for 1 ½ to 2 hours, or until doubled.Turn out onto a lightly floured surface and shape as desired.

Possible Shapes:

Bread stick twists

Cloverleaf rolls

Butterhorns

Crescent (curved butterhorns)

Or just about any other shape that strikes your fancy!I decided on cloverleaf rolls, so I greased a muffin pan, pinched off little pieces of dough to create one inch balls of dough and placed three of them in each muffin cup, then brushed them with melted butter. Cover and allow to rise again, until doubled, 30-40 minutes.Heat oven to 400 degrees, and bake for 12-15 minutes, until nicely browned. Makes about 2 dozen rolls.

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