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| Kusina ni Manang |
| From the Kitchen of Sarah |
| Ingredients: 1 1/4 c warm water (110-115 deg F) 2 pkgs active dry yeast 1/2 c warm milk (110-115 deg F) 1/3 c butter or margarine, softened 1/2 c sugar 1 1/2 tsp salt 5 1/2 to 6 c all-purpose flour (or 1:1 ratio of APF:whole wheat flour), may use up to 7 cups 2 large eggs, room temp Instructions: Place 1/2 cup warm water in the mixing bowl. Sprinkle in yeast; stir until dissolved. Add remaining warm water, warm milk, butter, sugar, salt and 2 cups flour. Beat 2 minutes at medium speed. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Put in a greased bowl, grease top of dough, cover with plastic wrap and let rise until doubled. Punch dough down. Shape into desired shapes for dinner rolls. TO BAKE WITHOUT FREEZING: Place on a greased cookie sheet 2 in apart (or muffin pans) , cover with plastic wrap or paper towel and let rise in warm, draft-free place, until doubled in size, about 1 hour. TO BAKE WITH FREEZING: Place shaped rolls on a waxed paper-lined baking sheet or greased muffin pans. Place uncovered in the freezer for 30 minutes or so until frozen. Then transfer into plastic bags for storage upt o1 week. To bake, place on baking sheets as above, cover with plasctic wrap and let thaw rise in a warm, draft-free place for 3 hours at room temp (faster if warmer as in under sunlight). Bake at 350 deg F for 15 minutes or until done. Remove from baking sheets/muffin pans; brush with melted butter. Serve while hot. |
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