I went to make these today and I can't find my information on how much
active dry yeast to use (instead of instant). I also thought that with
instant yeast, you didn't have as long of a rise, but according to this it's
about the same as active dry.
This recipe came from Chowning's Tavern in Williamsburg.
* Exported from MasterCook *
Chowning's Roll
Recipe By :
Serving Size : 22 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Lbs Bread Flour
1 Tbsp Salt
2 Tbsps Instant Yeast
2 C Warm Water
2 Tbsps Oil
2 Egg Whites
Mix the flour, salt and yeast. Add water, oil and the egg whites. Mix to a
well-developed dough.
Let rest for 1 1/2 hours. Punch down and let rest for one more hour.
Form dough into 3 to 4 oz rolls.
Let rest until doubled in size.
Bake in a preheated 400-425 degree oven for 20-25 minutes.
Source:
"Chowning's Tavern in Colonial Williamsburg"
Yield:
"22 Rolls"
- - - - - - - - - - - - - - - - - - -
Per serving: 310 Calories (kcal); 3g Total Fat; (7% calories from fat); 10g
Protein; 60g Carbohydrate; 0mg Cholesterol; 298mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
NOTES : Makes 22-24 rolls.
Nutr. Assoc. : 0 0 0 0 0 0