3 oz evaporated milk
7.5 oz hot water
1 egg, beaten
2 tablespoons butter or margarine, melted
4 cups +/- flour
1 ½ teaspoon salt
3 tablespoons sugar
2 ¼ teaspoons yeast
Dissolve the yeast in 4 oz. (1/2 cup) of very hot water with 1 tablespoon of the sugar. Mix the milk, remaining water, salt, margarine, remaining sugar, and 2 cups of the flour. Add the water-yeast-sugar mixture and beat until glossy and elastic. Let the dough rest for 10 minutes. Knead in the remaining flour, kneading for about 10 minutes. Put dough into a large greased bowl. Cover the bowl with a damp dish cloth. Let the dough rise until it is approximately doubled in size. Punch down the dough. Roll out dough and cut rolls using a round cutter. Dab centers of cut rolls with melted butter. Fold roll in half and pinch front edge of roll. Set rolls on a greased cookie sheet with rolls placed closely together. Let rolls rise until approximately doubled in size. Bake rolls at 350 degrees for 12 – 15 minutes, or until golden. Brush tops of rolls with melted butter.
Option – Cinnamon Rolls: Add ¼ teaspoon lemon extract and ¼ teaspoon nutmeg to dough when first mixing. Increase sugar to ¼ cup.
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