- Preheat oven to 350°F.
- Coat two 9” round pans with non-stick spray.
- Bring all ingredients to room temperature.
- Dissolve yeast in water.
- Scald milk and cool to lukewarm.
- Let stand for 5 minutes.
- Add 2 cups flour, beat for 5 minutes with milk, sugar, and yeast.
- Add salt and eggs, beat well again.
- Add melted butter and beat well again.
- Stir in enough of the remaining flour to make the dough easy to handle.
- Knead until smooth and satiny.
- In an oiled bowl, let rise until double in size (about 2 1/2 hours).
- Cover and keep in a warm place while rising.
- Punch dough and let rise again (about 1 1/2 hours).
- Knead dough and shape into rolls or loaves.
- Brush dough with beaten egg.
- Bake for 30-40 minutes for loaves or 20-25 minutes for rolls.
Makes 2 loaves or 3 dozen small rolls.
Tip: There are two type of yeast most commonly used in baking are: active dry yeast and instant (rapid-rise). They can be used interchangeably. The difference is that the active dry yeast needs to be dissolved in water before using and the instant yeast can be mixed into the dough.
Tip: Yeast is the ingredient which is essential to making your breads rise. One way you can check if your yeast is still fresh and active is to measure out the liquids for your recipe and pour a 1/2 cup into a bowl. Sprinkle the yeast and a pinch of sugar and stir. The yeast will dissolve completely into the liquid and will start bubbling if it’s still active.
Approximate Nutrient Analysis per roll:
150 calories, 6 g fat, 3.5 g saturated fat, 35 mg cholesterol, 150 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g sugar, 3 g protein