Yeast- Rolls- Hard Rolls
Source of Recipe
Southern Living
List of Ingredients
2 packages dry yeast
2 cups warm water (105 to 115 degrees)
2 teaspoon sugar
1 teaspoon salt (I use 1 ½ tsp)
4 ½ to 4 ¾ cups all-purpose flour (I use bread flour)
¼ cup butter or margarine, melted and dividedRecipe
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add sugar and salt; stir well. Gradually stir enough flour into the yeast mixture to make a soft dough.
Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 45 minutes or until doubled in bulk.
Punch dough down, and shape into 18 (3 ½ x 1 ½-inch) loaf-shaped rolls. Place on greased baking sheets. Score tops of rolls with scissors, making ¼ -inch deep slashes; brush rolls with 2 tablespoons butter. Cover and let rise in a warm place free from drafts, 30 minutes or until doubled in bulk. Bake at 400 degrees for 25 to 30 minutes or until golden brown. Brush warm rolls with remaining butter. Yield 1 ½ dozen rolls.
I never knead by hand anymore. I let the Kitchenaid do the kneading.
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