Dinner Rolls - Hamilton Beach 63220 Guía De Uso

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Dinner Rolls

90 Minute Pan Bread
1 ⁄ cup (125 ml) warm water,
2
100 to 110ºF (38 to 43ºC)
2 .25-ounce (8 g each) packages
active dry yeast
2 ⁄ cup (150 ml) warm milk
3
1 ⁄ cup (60 ml) sugar
4
Pour water into mixing bowl. Add yeast and let dissolve for 5 minutes.
Add milk, sugar, butter salt, and egg. Using dough hook attachment mix
ingredients on setting 2, then add 3 cups (750 ml) flour. Add additional flour if
necessary to make a sticky soft dough. Knead on setting 4 for 3 minutes.
Cover and let rise in a warm place for 30 minutes.
Preheat oven to 400ºF (200ºC). Stir dough then place in a greased 9x13-inch
(33x23x5 cm) baking pan. Push dough to edges of pan. Let rise in warm place
30 minutes. Bake for 15 to 20 minutes until golden brown. Remove from oven
and brush top with melted butter. Makes 20 servings.
Simple Yeast Rolls
1 cup (250 ml) warm water,
100 to 110ºF (38 to 43ºC)
.25-ounce (8 g) package active dry yeast
1 ⁄ cup (60 ml) butter, melted and cooled
4
Pour water into mixing bowl. Add yeast and let dissolve for 5 minutes. Add
butter, sugar, salt and egg. Using dough hook mix on speed 2 for about 30
seconds. Add 3 cups (750 ml) of the flour and mix on speed 4 about 2 minutes.
Add additional flour if necessary to make a soft dough. Cover and let rise in
warm place about 1 hour.
Preheat the oven to 350ºF (180ºC). Stir down the dough and dump onto lightly
floured surface. Divide the dough into 4 equal portions, then divide each
portion into 4 golf ball sized balls. Place the 16 balls in a greased 9x13-inch
(33x23x5 cm) baking pan. Let rise in a warm place about 30 minutes. Bake
25 to 30 minutes. Makes 16 rolls.
Soft Yeast Biscuit Rolls
.25-ounce (8 g) package active dry yeast
1 ⁄ cup (60 ml) warm water,
4
100 to 110ºF (38 to 43ºC)
4 cups (1 L) flour
3 tablespoons (45 ml) sugar
Preheat oven to 400ºF (200ºC). Dissolve yeast in water and set aside. Place flour,
sugar, baking powder, baking soda and salt in mixing bowl. Using dough hook
attachment, stir dry ingredients on setting 2. Add shortening and increase speed
to setting 4. Mix about 1 minute. Add dissolved yeast and continue to mix. Slowly
add buttermilk. Mix on setting 4 about 1 minute. Dump the dough onto lightly
floured surface and sprinkle dough with additional flour. Gently roll dough to
1 ⁄ -inch (1 cm) thickness. Cut with round biscuit cutter. Place dough with sides
2
touching on baking sheet. Bake 15 to 20 minutes. Makes 16 to 20 biscuits.
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⁄ cup (60 ml) butter, room temperature
1
4
1 teaspoon (5 ml) salt
1 egg
3 1 ⁄ to 4 cups (875 ml to 1 L) flour
2
1 tablespoon (15 ml) butter, melted
3 tablespoon (45 ml) sugar
1 teaspoon (5 ml) salt
1 egg
3 to 3 1 ⁄ cups (750 to 875 ml) flour
2
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) salt
2 ⁄ cup (150 ml) vegetable shortening
3
1 ⁄ cups (310 ml) buttermilk
1
4
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