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Soul Food Online's Recipe Collection

 

yeast rolls

2 packages active dry yeast
1/4 cup warm water (105 to 115 degrees F)
2 cups milk
2 eggs, separated
2 tablespoons sugar
1 teaspoon salt
6 cups flour
5 tablespoons oil (Melted butter)

Sprinkle yeast over warm water in large bowl; stir until dissolved. 
Let stand 5 minutes. Add milk, egg yokes, sugar and salt;
mix thoroughly. Stir in flour until sticky dough forms. 
Beat eggs whites in small bowl until foamy. Stir into flour mixture. 
Stir in oil. Add additional flour if dough is to sticky.
Place dough in large greased bowl; turn dough over so the 
top is greased. Cover with towel. Let rise in warm place about 
1 hour or until doubled. Knead dough on lightly floured surface.
Roll dough to 1/2 inch thick. Cut with floured 2-inch biscuit cutter. 
Brush with melted butter. Fold roll over like a sheet of paper 
to make parkay shape. Place in greased 13x9-inch pan.
Heat oven to 375 degrees F. Bake 15 to 20 minutes or until 
golden brown. Remove from oven. Brush with additional melted butter.

MAKES: 24 to 26

 

 

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