Post by JJ Judkins on Feb 10, 2011 11:31:18 GMT -6
Wisconsin-BASIC PLAIN ROLLS
(For low salt diets)
1 cup milk, scalded
2 tablespoons unsalted shortening
2 tablespoons sugar
1 cake yeast
1/4 cup lukewarm water
1 well beaten egg
3 1/2 cups flour
Combine milk, shortening and sugar. Cool to luke¬warm. Add yeast softened in
lukewarm water, add beaten egg. Gradually stir in flour to form soft dough.
Beat vigorously; cover and let rise in warm place (82 degrees Fahrenheit)
until doubled in bulk (about one hour). Turn out on lightly floured surface
and pro¬ceed as desired with variations.
Variations include cinnamon rolls, butterscotch rolls, orange rolls, apple
kuchen and streusel coffee cake, by adding raisins, cinnamon, brown sugar,
corn syrup, salt-free or sweet cream butter, grated orange peel or nutmeg.
Either the shortening or sugar or both may be in¬creased to 1/4 cup to make
a richer roll. After forming rolls, let rise again. Bake in a moderately hot
oven, 350 to 375 degrees. Yield: Two dozen rolls.
A word of caution: Because there is no salt, the raising time of bread or
rolls is just about one-half of those with salt added.
-Miss Kathleen Bye.
The Racine Journal-Times and Sunday Bulletin 1957
(For low salt diets)
1 cup milk, scalded
2 tablespoons unsalted shortening
2 tablespoons sugar
1 cake yeast
1/4 cup lukewarm water
1 well beaten egg
3 1/2 cups flour
Combine milk, shortening and sugar. Cool to luke¬warm. Add yeast softened in
lukewarm water, add beaten egg. Gradually stir in flour to form soft dough.
Beat vigorously; cover and let rise in warm place (82 degrees Fahrenheit)
until doubled in bulk (about one hour). Turn out on lightly floured surface
and pro¬ceed as desired with variations.
Variations include cinnamon rolls, butterscotch rolls, orange rolls, apple
kuchen and streusel coffee cake, by adding raisins, cinnamon, brown sugar,
corn syrup, salt-free or sweet cream butter, grated orange peel or nutmeg.
Either the shortening or sugar or both may be in¬creased to 1/4 cup to make
a richer roll. After forming rolls, let rise again. Bake in a moderately hot
oven, 350 to 375 degrees. Yield: Two dozen rolls.
A word of caution: Because there is no salt, the raising time of bread or
rolls is just about one-half of those with salt added.
-Miss Kathleen Bye.
The Racine Journal-Times and Sunday Bulletin 1957