- 3
Ingredients
- 1 package dry yeast
- 1/4 cup warm water (105° to 115°)
- I/4 cup plus 2 tablespoons sugar, divided
- 1 3/4 cups skim milk
- 1/4 cup vegetable oil
- 1 1/2 teaspoons salt
- 6 cups plus 1 tablespoon bread flour, divided
- Butter-flavored cooking spray
Preparation
Step 1
Combine yeast, warm water, and 1 teaspoon sugar in a small bowl; let stand 5 minutes. Combine remaining sugar, milk, oil, and salt in a small saucepan; cook over medium heat until sugar dissolves, stirring occasionally. Let cool to 115°. Add yeast mixture to warm milk mixture, stirring well with a whisk.
Place 6 cups flour in a large bowl. Gradually add milk mixture to flour, stirring to form a stiff dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Let stand at room temperature 10 minutes. Cover and refrigerate at least 8 hours (dough may remain in refrigerator up to 5 days.)
Sprinkle remaining 1 tablespoon flour over work surface. Punch dough down; turn out onto floured surface, and knead 2 or 3 times. Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining portions to keep dough from drying out), shape each portion into 12 balls. Place balls in a 9-inch round cake pan coated with cooking spray. Repeat procedure with remaining portions of dough. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Preheat oven to 400°.
Bake at 400° for 10 minutes or until golden. Coat rolls lightly with cooking spray.
Yield: 3 dozen (serving size: 1 roll).
POINTS: 2