Betty holiday bread recipe Potato Rolls
This video shows us how to make a holiday home in the light of bread and potatoes, delicious Royce. These lists are perfect for dinner luxury, it is easier to do I ran everywhere. There is no need to knead! I use this I would also like a recipe for a period of 30 years. I think you will enjoy it!
Ingredients:
2 packs active dry yeast
½ cup warm water (105-115 degrees)
1 ½ cups warm milk (105 to 115 degrees)
¾ cup instant potato flakes
½ cup butter or margarine, softened
½ cup sugar
And a half to 1 (c) teaspoon salt (I used a teaspoon in the video, but I think the rolls would have been better with less.)
2 egg yolks, lightly beaten
About 4 and a half flour, divided (can use flour or higher. If you use self-rising flour, you must reduce the ½ teaspoon salt.)
4 tablespoons butter or margarine, melted (to clean the tops of cylinders)
Dissolve yeast in ½ cup warm water and let stand 5 minutes. In a large bowl, combine yeast mixture, 1 ½ cups warm milk, ¾ cup potato flakes, ½ cup butter, ½ cup sugar, and ½ teaspoon salt. Mix well. Stir in 2 slightly beaten egg yolks and ½ cup flour. Cover with a towel, plastic wrap, or aluminum foil, and let rise in a warm place, free from drafts for 30 minutes. (Batter will look spongy.) Gradually stir in enough of the remaining flour to make a soft dough. Cover and let rise in a warm place 1 hour, or until dough is doubled in bulk. Punch dough down. Turn onto a lightly-floured surface, and roll out to ¼-inch to 3/8-inch thickness. Cut into 2 ½-inch circles. Brush with melted butter. Make a crease across each circle, and fold over to make the rolls into Parkerhouse-style. Gently press edges to seal. Place on greased cookie sheets, and let rise in a warm place 20 minutes, or until dough is doubled in bulk. Bake at 400 degrees for 10 minutes, or until golden brown. This makes 4 dozen Parkerhouse rolls. One wonderful thing about this roll recipe is that you can do most of the work ahead. When you have your rolls shaped and placed in pans, you may cover and refrigerate or freeze them for later use. All you have to do is get them out of the refrigerator or freezer, let them come to room temperature, and then let them rise for 20 minutes before baking. They are every bit as good as freshly made rolls! I hope you will add these lovely rolls to your holiday table. You (and your guests) will love them! Happy Holidays!â€"Betty ïŠ
Ingredients:
2 packs active dry yeast
½ cup warm water (105-115 degrees)
1 ½ cups warm milk (105 to 115 degrees)
¾ cup instant potato flakes
½ cup butter or margarine, softened
½ cup sugar
And a half to 1 (c) teaspoon salt (I used a teaspoon in the video, but I think the rolls would have been better with less.)
2 egg yolks, lightly beaten
About 4 and a half flour, divided (can use flour or higher. If you use self-rising flour, you must reduce the ½ teaspoon salt.)
4 tablespoons butter or margarine, melted (to clean the tops of cylinders)
Dissolve yeast in ½ cup warm water and let stand 5 minutes. In a large bowl, combine yeast mixture, 1 ½ cups warm milk, ¾ cup potato flakes, ½ cup butter, ½ cup sugar, and ½ teaspoon salt. Mix well. Stir in 2 slightly beaten egg yolks and ½ cup flour. Cover with a towel, plastic wrap, or aluminum foil, and let rise in a warm place, free from drafts for 30 minutes. (Batter will look spongy.) Gradually stir in enough of the remaining flour to make a soft dough. Cover and let rise in a warm place 1 hour, or until dough is doubled in bulk. Punch dough down. Turn onto a lightly-floured surface, and roll out to ¼-inch to 3/8-inch thickness. Cut into 2 ½-inch circles. Brush with melted butter. Make a crease across each circle, and fold over to make the rolls into Parkerhouse-style. Gently press edges to seal. Place on greased cookie sheets, and let rise in a warm place 20 minutes, or until dough is doubled in bulk. Bake at 400 degrees for 10 minutes, or until golden brown. This makes 4 dozen Parkerhouse rolls. One wonderful thing about this roll recipe is that you can do most of the work ahead. When you have your rolls shaped and placed in pans, you may cover and refrigerate or freeze them for later use. All you have to do is get them out of the refrigerator or freezer, let them come to room temperature, and then let them rise for 20 minutes before baking. They are every bit as good as freshly made rolls! I hope you will add these lovely rolls to your holiday table. You (and your guests) will love them! Happy Holidays!â€"Betty ïŠ
Betty holiday bread recipe Potato Rolls
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