Side Pannel
Annie Mae Jones' Yeast Rolls
Annie Mae Jones' Yeast Rolls
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Rolls
Ingredients List
- 5 1/2 c Flour
- 1/3 c Sugar
- 2 pk Yeast,dry
- 1 ts Salt
- 3/4 c Milk
- 1/2 c Water
- 4 tb Butter,at room temperature
- 2 Eggs
Directions
CONFECTIONERS' SUGAR GLAZE
1 c Confectioners' sugar,sifted
2 tb Orange juice
1. In a large bowl thoroughly mix 2 cups of the flour, the sugar, yeast and
salt.
2. Combine milk, water, and butter in a saucepan. Place over low heat and
stir until butter is melted. Mixture should be just warm, about 115-120'F.
on thermometer.
3. Gradually add milk mixture to dry ingredients and eat for 2 minutes at
medium speed of electric mixer, scraping bowl often. Add eggs and beat
well.
4. With a wooden spoon stir in sufficient additional flour (3 to 3-1/2
cups) to make a soft dough. turn out on a lightly floured board and knead
about 10 minutes, or unil satiny and smooth. Form into a ball and place in
a warm bowl that has been generously greased with soft butter at room
temperature. Turn to coat all sides with butter. Cover and let rise in a
warm place until double in bulk, about 1 hour.
5. Punch down and shape into small balls. Place about 1/2" apart on greased
baking sheets and again let stand free from drafts in a warm place until
double in bulk.
6. Bake in preheated 350'F. oven for 25-30 minutes, or until lightly
browned.
7. Serve warm.
8. If necessary, undercook rolls just slightly; then reheat just before
serving.
9. If desired, you may fold in about 1 cup lightly floured raisins to dough
during final kneading. Then frost rolls while warm with Confectioners'
Sugar Glaze.
*** CONFECTIONERS' SUGAR GLAZE ***
Combine sugar with 1 tablespoon orange juice. Add sufficient additioal
orange juice to make a medium-thin glaze. From: Earl Shelsby
09-2
1 c Confectioners' sugar,sifted
2 tb Orange juice
1. In a large bowl thoroughly mix 2 cups of the flour, the sugar, yeast and
salt.
2. Combine milk, water, and butter in a saucepan. Place over low heat and
stir until butter is melted. Mixture should be just warm, about 115-120'F.
on thermometer.
3. Gradually add milk mixture to dry ingredients and eat for 2 minutes at
medium speed of electric mixer, scraping bowl often. Add eggs and beat
well.
4. With a wooden spoon stir in sufficient additional flour (3 to 3-1/2
cups) to make a soft dough. turn out on a lightly floured board and knead
about 10 minutes, or unil satiny and smooth. Form into a ball and place in
a warm bowl that has been generously greased with soft butter at room
temperature. Turn to coat all sides with butter. Cover and let rise in a
warm place until double in bulk, about 1 hour.
5. Punch down and shape into small balls. Place about 1/2" apart on greased
baking sheets and again let stand free from drafts in a warm place until
double in bulk.
6. Bake in preheated 350'F. oven for 25-30 minutes, or until lightly
browned.
7. Serve warm.
8. If necessary, undercook rolls just slightly; then reheat just before
serving.
9. If desired, you may fold in about 1 cup lightly floured raisins to dough
during final kneading. Then frost rolls while warm with Confectioners'
Sugar Glaze.
*** CONFECTIONERS' SUGAR GLAZE ***
Combine sugar with 1 tablespoon orange juice. Add sufficient additioal
orange juice to make a medium-thin glaze. From: Earl Shelsby
09-2
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