Thursday, March 11, 2010

Feather-Light Overnight Rolls

1 cup water
1 cup butter (sliced or softened); plus some to spread on dough
¾ cup sugar
2 tsp salt
1 cup cold water
2 TB or 2 (0.25 oz) pkg yeast
½ cup warm water
4 eggs, beaten
7 ½ cups flour (4 c white, 3 ½ c wheat)

In a 6 qt pan bring the 1 cup water to a boil. Add the butter, sugar, and salt. Remove from heat. Add the 1 cup cold water. Dissolve yeast in the ½ c warm water (not hot). When first mixture is lukewarm, add yeast mixture and beaten eggs. Stir briefly. Add flour and stir. Cover pan with lid and refrigerate overnight. When ready to roll out, divide dough in thirds. Lightly flour surface of bread board. Roll each third out in a large circle about ½” thick. Spread dough lightly with butter. Cut dough into wedges and roll each up, beginning at the wide end, to form a crescent shape. Place on 3 greased baking sheets (about 12 per sheet). Let rise for 3 ½ to 4 hours. Bake at 400' for about 12 minutes. Thanks WM!

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