Baking Rolls with Alice
Betty Crocker Sweet Dough/Yeast Breads
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½ cup warm water (110-115 degrees F) (this is very warm, but not hot)
2 pkg Yeast
1 ½ cups lukewarm milk
½ cup sugar
2 Tsp salt
2 eggs
½ cup shortening (Alice used oil)
7-7 ½ cup flour (Alice uses bread flour)
Mix warm water and yeast into a mixing bowl, stir in remainder of ingredients and half of the flour.
(Alice adds 1 Tbsp sugar to yeast and water and waits until bubbly before adding remainder of ingredients)
Mix with spoon until smooth, add enough of the remaining flour to handle easily; (satin texture per Alice), mix by hand and turn onto a lightly floured countertop; knead until smooth and elastic (about 5 minutes). Place dough into a greased bowl and cover with a damp cloth. Alice covered with waxed paper coated with pan spray). Let rise in warm place (85 degrees) until double (about an hour) (Alice places in her oven that she had preheated to around 100 degrees F, then turns oven off and leaves oven light on before placing dough inside) Punch down, let rise again until doubled, around 30 minutes. Divide rolls, shape and bake.
For crescent rolls, shape dough into a circle and cut into even pie shaped pieces. Roll each piece up from wide end toward narrow end and place the narrow end down on greased baking sheet. Let rise until light and bake around 7-10 minutes on 375-degree F oven, rotate, and finish baking for 7 or so more minutes until lightly browned.
For cinnamon rolls, Alice uses softened butter to cover a rectangular shaped dough, cover with an even layer of brown sugar and sprinkle with cinnamon; don’t skimp on cinnamon! Roll up and cut into 1-2-inch slices; place into greased cake pan, sides touching, let rise until light and bake around 7-10 minutes on 375-degree F oven, rotate, and finish baking for 7 or so more minutes until lightly browned. Cook and can frost if you like with powdered sugar and milk glaze.
