This recipe is from the New York Times Cook Book. Let’s try it out shall we?
- 2 cups milk
- 1/4 cup butter
- 2 tsp salt
- 1/4 cup sugar
- 4.5 tsp yeast (2 packages)
- 1/4 cup lukewarm water
- 5-6 cups flour
- extra butter for melting
- Scald the milk. Remove from heat and add butter, sugar, salt. Cool to lukewarm
- Soften the yeast in 1/4 cup lukewarm water for a few minutes. Add to the milk mixture.
- In a large bowl combine the milk mixture with half the flour, beat well. Add enough of the remaining flour to make a soft dough.
- Let the dough rest for 10 minutes, then knead it for 10 minutes.
- Put dough to rise in a greased bowl, covered, until it doubles in size.
- Knead dough lightly and shape as desired. Brush with melted butter, cover, and let rise until doubled in size. *
- Brush with melted butter, milk, or diluted egg and bake at 375 for 15-20 minutes, or until brown.
* since I have to practice rolling dough, I’m going to make biscuit rolls: roll dough 1/2 inch thick and cut into two-inch rounds.
Result: These are very soft and delicious, but almost too soft to my liking. You can smash them down like white wonder bread so I don’t think it will hold up very well with stews. I don’t like the large amounts of butter, sugar, and milk that this recipe requires–although these ingredients are what make these rolls last for a few days, where the other bread dough with less milk and butter would be hard as rock.
I think this would be a very good dough to make cinnamon rolls with 🙂