Hi Everyone,
Heres one that will make you laugh.
The way I get bread dough to rise in the winter months, is to set my bread
in a greased bowl, set the bowl on a cooling rack and then set the rack over
a heat register on the floor, that I have close off so it won't get to hot
for the dough. It works great every time. I do cover the bowl with a clean
kitchen towel. Don't want any dust bunnies in the dough. I used this method
with this recipe. Give the rolls a try, they are great with a hearty soup or
even to make a sandwiche.
Sally E.
* Exported from MasterCook *
Onion Mustard Buns.
Recipe By : Taste of Home
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active baker's yeast 2 1/4 teaspoons
1/4 cup water 110 to 115 degrees -- warmed
2 cups milk 110 to 115 degrees -- warmed
3 Tablespoons dried minced onions
2 Tablespoons vegetable oil
2 Tablespoons sugar
1 1/2 teaspoons salt
3 Tablespoons prepared mustard
6 cups all-purpose flour to 6 1/2 cups
In a mixing bowl, dissolve yeast in water. Add milk, onion, mustard, oil,
sugar, salt and 4 cups flour; beat until smooth. Add enough remaining flour
to form a soft dough. Turn out onto a floured surface; knead until smooth (
I used my Kitchen Aid Mixer ) and elastic, about 6 -8 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rise in a warm place
until doubled, about 1 hour. Punch dough down; divide into 24 pieces.
Flatten each piece into a 3-inch circle. Place 1-inch apart on greased
baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at
350 degrees F. for 20-25 minutes or until golden brown. Cool on wire racks.
Yield: 2 dozen
One bun (prepared with skim milk) equals 138 calories, 181 mg sodium, trace
cholesterol, 26 gm carbohydrate, 4 gm protein, 2 gm fat. Diabetic Exchanges:
1-1/2 starch, 1/2 fat.
Sally tested.
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