Betty Crocker's Traditional Roll Dough
- Number of Servings: 12
Ingredients
1 package active dry yeast1/4 cup warm water 3/4 cup lukewarm milk (scalded then cooled)1/4 cup sugar1 teaspoon salt1 egg1/4 cup shortening or butter or margarine, softened3 1/2 to 3 3/4 cups all-purpose flour
Dissolve yeast in warm water. Stir in milk, sugar, salt, egg, shortening and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board: knead until smooth and elastic, about 5 minutes. Place in greased bowl: turn greased side up. Cover; let rise in warm place until double in size, about 1 1/2 to 2 hours. (Dough is ready if impression remains.)
Punch down dough. Roll dough into 12-inch circle, about 1/4 inch thick. Spread with soft butter. Cut into 12 wedges. Roll up, beginning at rounded edge. Place rolls with point underneath, on greased baking sheet. Curve slightly. Brush with butter. Let rise again 20 minutes before baking.
Bake rolls 15-20 minutes at 400 degrees.
Makes 12 rolls.
Number of Servings: 12
Recipe submitted by SparkPeople user YELLOWFAIRYBEAR.
Turn dough onto lightly floured board: knead until smooth and elastic, about 5 minutes. Place in greased bowl: turn greased side up. Cover; let rise in warm place until double in size, about 1 1/2 to 2 hours. (Dough is ready if impression remains.)
Punch down dough. Roll dough into 12-inch circle, about 1/4 inch thick. Spread with soft butter. Cut into 12 wedges. Roll up, beginning at rounded edge. Place rolls with point underneath, on greased baking sheet. Curve slightly. Brush with butter. Let rise again 20 minutes before baking.
Bake rolls 15-20 minutes at 400 degrees.
Makes 12 rolls.
Number of Servings: 12
Recipe submitted by SparkPeople user YELLOWFAIRYBEAR.
Nutritional Info Amount Per Serving
- Calories: 278.4
- Total Fat: 13.0 g
- Cholesterol: 40.6 mg
- Sodium: 208.8 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 1.1 g
- Protein: 5.1 g
Member Reviews