Leaflet Rolls

Prep time: 3h

Cook time: 10m

Total time: 3.5h

Yield: 18 rolls

Servings: 8

Ingredients

• 3-4 c flour
• 1/4 c sugar
• 1 pkg dry yeast
• 3/4 c milk
• 1/4 c shortening, butter, or margarine
• 1 egg
• 1 tsp salt

Process

• In a large mixer bowl, combine 1 c flour, sugar, salt, and yeast
• In a small saucepan over low heat, heat milk, 1/4 water, and shortening until very warm (120F-130F) (shortening does not need to melt)
• With a mixer at low speed, gradually pour liquid into dry ingredients, then beat in egg
• increase speed to medium and beat for 2 minutes, occasionally scraping bowl with a rubber scraper
• Beat in 1/2 c flour or enough to make a thick batter, and continue beating for 2 more minutes (scraping bowl)
• With a spoon, stir in enough additional four to make a stiff dough (about 1 1/4 c)
• Turn dough onto slightly floured surface and knead until smooth and elastic (about 10 minutes)
• shape dough into ball and place in large greased bowl, turning over so top of dough is greased
• cover with a towel and let rise in a warm place (80-95F) away from drafts until doubled (about 1 hour)
• dough is doubled when two fingers pressed lightly into it leave a dent
• Once risen, punch down dough by pushing down the center of dough with fist, then pushing edges into center
• Turn dough onto floured surface, roll out dough fairly thin (around 1/4in)
• Using a pizza cutter, cut strips about 1.5in wide
• lay about 5 strips on top of each other, then cut the pile into 1.5in lengths
• Place cuttings into greased muffing tins and let rise until doubled (about 1 hour?)
• Preheat oven to 425F
• Bake for around 10-12 minutes or until golden brown
• Best served fresh!

Notes

• My grandma used to make these for thanksgiving and christmas, and they were always so good!

Tags

(bread)

Recipes