0 recipes from contoocook and beyond


l0 to ll cups flour
l/2 cup sugar
2 pkgs active dry yeast*
l-l/2 cups milk
l-l/2 cups water
l stick butter
4 tsp. salt
*dissolve 2 tables of yeast in l/2 cup warm water (l;05 to ll5 degrees) and decrease the water above to l cup. Combine milk, water and butter in a saucepan. Heat over low heat until very warm (l29 to l30 degrees) using an instant read thermometer. The butter does not have to be completely melted. Gradually add dry ingredients and beat 2 mins at med speed with elec. mixer. Add 2 cups flour. Beat at high speed 2 mins. Stir in enough flour to make a soft dough. Turn onto a lightly floured board; knead until smooth and elastic about 8 to l0 mins. Place in greased bowl turning to grease the top. Cover; let rise in warm palce until double in size about l hr. Punch dough down; turn out onto lightly floured board. Divide into 4 pieces; shape into rolls. Cover and let rise until doubled about 45 mins. *
Bake at 275 for 20-25 mins. or until rolls jsut start to change color. Cool in pans or on sheets 20 mins. Remove from sheetas and continue to cool on racks. Wrap tightly in plastic bas and refrigerate up to l week. Just before serving, place rolls on ungreased baking sheet. Bake at 400 degrees for l0 mins.
* Bake at 400 for about l7 mins or until the desired color. Seve immediatley or freeze.
Bowknots: roll each piece into a l2x6″ rectangle. Cut into l2 l” strips. Tie strips into knots. Place on sheets about 2″ apart.
I think about 8 cups of flour is a good amount for this recipe otherwise it’s a bit too dry to mix well.
Brush l egg and 2 tbsps. water mixed onto rolls before baking.

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