Dense delicious rolls. Don't even bother looking for another bread recipe. These rolls are perfect if you need rolls fast. They are quick rising so you can either let them rise, or you can start baking and they will rise while they bake. Thanks to our friends the Reidheads here in NM.
INGREDIENTS:
3 C warm water
3 Tbsp. Yeast (I just use my Fleischmanns active dry yeast original)
1/3 C sugar
1 Tbsp. salt
2 eggs
1/3 C melted butter
7 C bread or all purpose flour
INSTRUCTIONS:
Add yeast, warm water and sugar in a bowl. Mix butter and eggs in separate bowl. Add to yeast mixture with salt and add flour 1 C at a time. Sometimes it takes 8 Cups (most times). Knead 5-8 minutes (I do it with my Kitchenaid). They can rise if you have time or just bake and they rise while baking. This makes 32 Rolls. Cut the dough in half, then keep cutting each half in half until you have 32 balls. Flatten the ball then make your hand in a circle (pointer finger and thumb) then press the dough through the hole until you've pressed it all through and a ball forms in your palm.
Bake at 400 degrees for 10-12 mins. You can brush tops with butter after if you'd like as well.
Showing posts with label Rolls. Show all posts
Showing posts with label Rolls. Show all posts
Monday, December 16, 2019
Wednesday, May 16, 2018
Pork Egg Rolls
Just made this for dinner with Pad Thai. It was delicious and pretty easy. I buy a brand of egg roll wrappers from Smith's that I am absolutely in love with!
1/2 a head of green cabbage shredded (about 3 cups)
1/2 C carrot shredded
1 clove Garlic chopped (About 1 Tbs of chopped garlic)
1/2 C Green Onions (Green part of the onion is advised)
1/2-1 lb Ground Pork (I used the whole pound and it was delicious! Original recipe only calls for 1/2)
2 Tbs Soy Sauce mixed with 1 Tbs Water
Salt & Pepper to tastse
Oil for frying
1 package of egg roll or wonton wrappers
Chop up the cabbage, onion, and carrot and put in a bowl together. Cook the pork in a skillet on medium-high heat. Break up large pieces and cook through until it is thoroughly cooked. Drain excess grease. Add a dash of salt and pepper. Remove meat from skillet and set aside.
In the same skillet, add a tablespoon of oil and add in the garlic. Then add in the cabbage, onion, and carrot. Saute the veggies for 5-7 minutes or until they are softened. Add the pork back to the skillet. Then add the soy sauce and water mixture to the skillet. Mix all ingredient together.
Remove from heat and let cool to begin filling the wrappers.
Lay an egg roll wrapper out in a diamond shape with the point toward you. Add 2-3 Tablespoons of filling to the lower center part of the wrapper. Then roll up the point over the filling. Fold in the sides tightly and continue rolling until you get to the top point. Rub the top point of the wrapper with water to seal it to itself. Pull egg rolls in heated oil. Cook for a few minutes or until the wrappers are hard. I held the egg rolls up over the oil and let them drip off before putting them on a plate covered with a paper towel. Eat with sweet and sour sauce (On the blog and super simple)
1/2 a head of green cabbage shredded (about 3 cups)
1/2 C carrot shredded
1 clove Garlic chopped (About 1 Tbs of chopped garlic)
1/2 C Green Onions (Green part of the onion is advised)
1/2-1 lb Ground Pork (I used the whole pound and it was delicious! Original recipe only calls for 1/2)
2 Tbs Soy Sauce mixed with 1 Tbs Water
Salt & Pepper to tastse
Oil for frying
1 package of egg roll or wonton wrappers
Chop up the cabbage, onion, and carrot and put in a bowl together. Cook the pork in a skillet on medium-high heat. Break up large pieces and cook through until it is thoroughly cooked. Drain excess grease. Add a dash of salt and pepper. Remove meat from skillet and set aside.
In the same skillet, add a tablespoon of oil and add in the garlic. Then add in the cabbage, onion, and carrot. Saute the veggies for 5-7 minutes or until they are softened. Add the pork back to the skillet. Then add the soy sauce and water mixture to the skillet. Mix all ingredient together.
Remove from heat and let cool to begin filling the wrappers.
Lay an egg roll wrapper out in a diamond shape with the point toward you. Add 2-3 Tablespoons of filling to the lower center part of the wrapper. Then roll up the point over the filling. Fold in the sides tightly and continue rolling until you get to the top point. Rub the top point of the wrapper with water to seal it to itself. Pull egg rolls in heated oil. Cook for a few minutes or until the wrappers are hard. I held the egg rolls up over the oil and let them drip off before putting them on a plate covered with a paper towel. Eat with sweet and sour sauce (On the blog and super simple)
Thursday, January 17, 2013
Sweet Dinner Rolls
Jen tried these and said they are
better than Lion House rolls! They make 16 rolls a batch, they usually
triple the recipe and freeze them to use like rhodes rolls.
Enjoy!
Directions
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