Simple Yeast Rolls
Ingredients:
1 cup (237 ml) warm water, 100
°
to 110
°
F (38
°
to 43
°
C)
.25-ounce (8-g) packageactive dry yeast 1/4 cup (59 ml) butter,
melted andcooled 3 tablespoons (44 ml) sugar
1 teaspoon (5 ml) salt
1 egg
3 to 3 1/2 cups (710 to 828 ml) all-purpose flour
Direc
�
ons:
Pour water into mixing bowl. Add yeast andlet dissolve for
5 minutes. Add butter, sugar, salt, andegg. Using dough hook, mix
on speed 2 for about 30 seconds. Add 3 cups (710 ml) of the flour
andmix on speed 4 for about 2 minutes. Add additional flour, if
necessary, to make asoft dough. Cover andlet rise in awarm place
for about 1 hour.
Preheat oven to 350
°
F (177
°
C). Stir down the dough anddump onto
lightly floured surface. Divide the dough into 4 equal portions; then
divide eachportion into 4 golf ball-sized balls. Place the 16 balls in a
greased 9- x 13-inch (23- x 33-cm) baking pan. Let rise in awarm
placefor about 30 minutes. Bake 25 to 30 minutes.
Makes 16 rolls.
Recipes
(cont.)
Sponge Mixture (Basic Recipe)
15
Ingredients:
200grams soft butter or margarine, 200grams sugar, 1 packet
vanilla sugar or 1 bag Citro-Back, 1 pinch of salt, 4 eggs,
400grams wheat flour, 1 packet baking powder, approx. 1/8 liter
milk.
Direc
�
ons:
Transfer the wheat flour and the remaining ingredients to the
mixing bowl, stir with the beater for 3 seconds on level 1, then for
approximately 3 minutes on level 2. Grease a tin or cover with
baking paper. Fill in the mixture and bake.
Before the cake is removed from the oven, test to see if it is done.
With a sharp wooden stick pierce the center of the cake. If no
mixture sticks to it, the cake is cooked. Turn the cake on to a
cake grid and allow it to cool.
Tradi
�
onal Oven
Inser
�
on height: 2
Hea
�
ng: electric oven, top, and bo
�
om heat 175-200 ; gas oven: level 2-3
Baking
�
me: 50-60 minutes
Depending on taste, this recipe can be changed, for example with 100g
raisins or 100g nuts or 100g grated chocolate. In fact, the possibili
�
es are
endless.
