Rosette Rolls

Submitted By:	Allison Pratt
Preheat:	375°

4 1/2 Cups Flour
1 Package Yeast
1 Cup Milk
1/3 Cup Sugar
1/3 Cup Butter
3/4 Teaspoons Salt
2 Eggs

Directions

In a large bowl, stir together 2 cups of the flour and the yeast. In a saucepan, heat and stir milk, sugar, butter, and salt until just warm and butter ALMOST melts. (it will kill your yeast if it is too hot. If you stick your clean finger in it, and it is too hot to stay in there, its too hot for the yeast.) Add milk mix to dry mix along with beaten eggs. Beat with a mixer. Stir in as much flour as you can. Turn dough out onto a lightly floured surface. Knead for 8 min. Place dough in a breased bowl and turn once. Cover adn let rise in a warm place till double (about 1 hour). Punch dough and turn out on a floured surface. Divide dough in half. Let rest for ten minutes. Divide dough into 16 pieces. Roll to make 12-inch long rope. Tie in a loose knot. Tuck one end under the roll. Bring the bottom end up and tuck into center. Place 2-3 inches apart on a cookie sheet. Cover and let rise for about 30 more minutes. Bake 375° for 12-15 min.

Rate this Recipe:

Comments

There are not yet any comments for this recipe.