These rolls are a special treat.
Ingredients:
1 pkg dry yeast
1 cup milk, scalded and cooled
1/4 cup lukewarm water (110°)
1 TB sugar
4 cups flour (divided use: 1 1/2 cup and 2 3/4 cup)
1/4 cup sugar
3 TB butter
1 egg (not too large)
1 egg yolk
1 tsp salt
1/2 tsp lemon extract (Bill Malloy uses 1 tsp)
Directions:
1. Dissolve yeast and the 1 TB sugar in the warm water, and then add the cooled milk.
2. Add about 1 1/4 cups of the flour to make a sponge and beat smooth.
3. Cover and let rise 1 hour, or until double.
4. Cream together butter and the 1/4 cup sugar and add to the sponge. Add slightly beaten eggs, extract and salt and about 1 cup of flour. Beat well. (At this point, a dough hook or other electrical kneading is extremely helpful. Dough should be as soft as possible and is sticky if completely hand kneaded.) Add the rest of the flour, using dough hook, until well kneaded.
5. Lightly flour board and dough and knead very gently until smooth. Place in greased bowl, turn over and cover to rise for about 1 hour, or until double. (Could shape rolls now, but better results if dough is punched down, covered, and refrigerated overnight.) Be sure to allow enough time for each rising. Unless using Rapid Rise yeast, allow 3 hrs from fridge to serving time.
6. Working quickly, with no flour on the board, divide dough into small rolls and place on lightly greased pans, far enough apart so they will not touch after rising. Cover and let rise until double. If dough was not refrigerated, this takes about 1 hour. If cold dough, figure at least 2 hours. Best to bake as soon as double.
7. Bake at 400° F for 9-15 minutes or until a light golden brown. Do not over-bake.
**Note: This works well with a bread maker. Make sponge and let rise as directed above. Place all ingredients in breadmaker, using manual setting. When breadmaker finishes, remove dough, shape, let rise, and bake as directed above.
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