This recipe that I found in one of the January digests sounds great, but
I'm wondering if someone can give me the formula to cut this down to
approximately half. (I've read somewhere that you don't always cut all the
ingredients the same percentage.) It's too big for my bread machine.
Anyway, I'd appreciate help with this if anyone knows how to do it.
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From: claire e Kranz Banasiak <cekb@juno.com>
Subject: Rolls
Date: Sat, 6 Jan 2001 11:32:24 -0500
Someone was asking about rolls. I don't know if these are close
but every time I make these people rave. They are the best I have
eaten. I got the recipe from Gourmet years ago.
2 T yeast
4 T warm water
1/4 cup sugar, plus a pinch for proofing
2 cups milk
1/3 cup unsalted butter (5 1/3 T)
2 tsp salt
5 to 6 cups flour
Combine yeast, water and pinch of sugar. Let proof 10 minutes
Warm 2 cups milk and butter (I do it in the microwave 1-2 min) so
butter melts Mix yeast mixture, milk, sugar, salt and enough flour to
make dough ( about 5 cups). Knead for 10 minutes, adding flour to make
soft but not sticky dough.
Put in lightly oiled bowl, cover and let rise 1 hour or until doubled.
Punch down and form into rolls about 2" diameter. Put into 2- 8"
buttered cake pans. Cover and let rise, 15-45 minutes.
Lightly brush with milk before baking. Bake at 400 degrees 15-20 minutes
or lightly browned
Makes about 18 rolls.