HELPER CHEFS

Sunday, March 15, 2009

Scuffle Shaped Dinner Rolls



Scuffle Shaped Dinner Rolls


Makes 2-3 dozen
(If you are busy during the day, make these before bed and let them rise overnight. It makes the process go quicker.)


Combine in a small bowl:

1 package of active dry yeast
1 Tb sugar
1 ½ Tb warm water
Stir and set aside.

Heat 1 cup milk to almost scalding- (Microwave about 1- 1 1/2 minutes)
Pour milk into a big bowl- add ½ cup melted butter and ½ cup sugar- stir till dissolved.


When milk mixture is not too hot (warm to touch) add the yeast mix.
Beat three eggs with a fork and add to the mix.
Stir in 1/2 tsp. salt.
Add 2 cups sifted flour- Stir well.
Add another 2 cups sifted flour- stir well. ( By this point just use a wooden spoon to stir and do your best to blend the flour).Dough will look sticky, bumpy and a little wet at this point! Don't worry- Place in a large bowl. Cover with a towel and leave 5-6 hours or over night to rise till double. In my sunny window it only took 2-3 hours to rise till doubled.


Once dough has doubled in size-punch it a few times.

Roll out dough to 1/4 to 1/8 inches thick with generous flour.

Cut into small triangles and roll into crescent shape. I used a pizza cutter to cut. Keep in mind that these will rise to their double again. So decide how big you want your rolls when cutting triangles.

Place rolls on cookie sheet.

Cover with a light towel and let rise 3-4 hours or until double. (Less time in sunny window.)
Bake at 350 for 8-12 min. Time here depends on size of roll of course. My big ones took up to 15 min.

Keep a good eye on them- once they are done, they will brown quickly. I learned the tough way.

Take out when they are just golden and beginning to brown- rub on melted butter.

Remember Mom just rubbing the stick of butter? Thats what I did. But I bet a lil baster would work too....

2 comments:

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