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Soft Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 18 Apr 2010 18:11:40 -0700
v110.n013.9
* Exported from MasterCook *

                                  Soft Rolls

Recipe By     :The Culinary Institute of America
Serving Size  : 24    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 2/3           cups  2% reduced fat milk -- room temperature
    4 1/2           cups  bread flour
       1/2         ounce  active dry yeast
    2 3/4      teaspoons  salt
    4        tablespoons  sugar
       1/2           cup  unsalted butter
    2                     eggs
    1                     egg -- beaten

1. Mix milk, flour, yeast, salt, sugar, butter and eggs using a dough 
hook at low speed. Increase speed to medium, and mix until dough, 
when stretched, forms a fine membrane or window (about 15 minutes).

2. Transfer dough to an oiled bowl, cover with plastic wrap, and let 
rise 1 hour.

3. Portion dough into 2-ounce balls (about the size of a small lime). 
Roll each ball to form a rope about 15 inches long on a lightly 
floured surface. Braid into a knot.  Place on baking sheet.

4. Let rolls rise 30 to 45 minutes. Preheat oven to 350F.

5. Brush rolls lightly with beaten egg. Bake 12 to 15 minutes until 
golden brown. Makes about 24.

Per serving: 130 calories, 5g fat, 5g prot., 18g carbs., 1g fiber, 
280mg sodium.


Description:
    "These beautiful rolls, enriched with butter and eggs, are a snap 
to make once you get the hang of shaping the braid."
Source:
    "Relish Baking, "The Wonder of Bread,  October 2007"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 154 Calories; 5g Fat (30.8% 
calories from fat); 5g Protein; 22g Carbohydrate; trace Dietary 
Fiber; 38mg Cholesterol; 263mg Sodium.  Exchanges: 1 1/2 
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.