i'm all about rolls.
these braided smothered in butter and flavor
are exactly what should accompany any pasta dinner.
The ingredients:
1/2 Cup warm water
1/2 Tbls yeast granulated Not fast rising
2 Tbls sugar, separated
3/4 cup scalded milk
1 tsp salt
1 egg, beaten
2 1/2 cups flour
1 cup butter melted
1 tsp dill weed
grate Parmesan cheese
1/2 Tbls yeast granulated Not fast rising
2 Tbls sugar, separated
3/4 cup scalded milk
1 tsp salt
1 egg, beaten
2 1/2 cups flour
1 cup butter melted
1 tsp dill weed
grate Parmesan cheese
The directions:
Combine warm water, yeast and 1 tablespoon sugar. Proof yeast. Mix together cooled scalded milk, 1 tablespoon sugar, egg and salt. Add yeast. add the flour. mix together and place in an oiled bowel and cover. Let sit for 30 minutes. Roll into a 14x12 inch rectangle. Cut into 12 inch strips. Fold strips in half and twist and place on a glass pan or a baking sheet. Mix melted butter, garlic salt and dill. Brush rolls with butter mixture. Let rise 20 minutes. Bake at 350 for 15-20 minutes. rush again with butter mixture and sprinkle with Parmesan cheese.
Combine warm water, yeast and 1 tablespoon sugar. Proof yeast. Mix together cooled scalded milk, 1 tablespoon sugar, egg and salt. Add yeast. add the flour. mix together and place in an oiled bowel and cover. Let sit for 30 minutes. Roll into a 14x12 inch rectangle. Cut into 12 inch strips. Fold strips in half and twist and place on a glass pan or a baking sheet. Mix melted butter, garlic salt and dill. Brush rolls with butter mixture. Let rise 20 minutes. Bake at 350 for 15-20 minutes. rush again with butter mixture and sprinkle with Parmesan cheese.
my favorite part
you can barely tast the dill.
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