Monday, May 24, 2010
1 cup warm water
2 tbsp. sugar
1 1/2 tbsp. granulated yeast
5 oz. can of Carnation Evaporated Milk
1 1/2 tbsp. Kosher salt
1 warm water (not a typo... for a different step)
1/2 cup melted butter or shortening
6 1/2 cups AP flour (measured with scoop and sweep method)
In a small bowl, combine one cup warm water, sugar and yeast. Stir to dissolve yeast and sugar. Set aside to proof. (When the yeast is foamy... it is ready!)
In large container, whisk together eggs, evaporated milk and salt. Once thoroughly combined, add remaining water and butter or shortening. Whisk again.
Add proofed yeast liquid to the liquid in the large container and mix well.Be sure to scrape the bowl to get all of the dissolved yeast.
Add half of the flour and stir well. Then add remaining flour and stir (it will be stiff) until uniformly moistened with no dry spots.
Lightly cover and allow to rise for two hours in a warm area. (I heat a cup of water in the corner of the microwave for a little over a minute, then place the dough in the microwave and shut the door. I leave the hood light on to provide a little additional warmth to my over the stove microwave)
Punch down dough. Turn out dough onto floured surface. Gently knead in just enough flour to make dough manageable. Shape into desired roll shapes. (I place dough balls in muffin tins. This picture is after the second rise, just before I popped them in the oven.)
Allow rolls to rise at room temperature 40 to 60 minutes.
Bake at 350 until golden brown. (Mine took 18 minutes)
***Recipe makes enough for 24 large rolls. The dough keeps in the fridge for five days covered.***