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*Traditional Roll Dough - Betty Crocker Cookbook

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Rate this recipe 4/5 (113 Votes)
*Traditional Roll Dough - Betty Crocker Cookbook 1 Picture

Ingredients

  • Single Recipe*-*-*
  • 1 package active dry yeast
  • 1/4 cup warm water (105 to 115 degrees)
  • 3/4 cup lukewarm milk (scalded then cooled)
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 egg
  • 1/4 cup shortening or softened butter
  • 3-1/2 to 3-3/4 cups all purpose flour
  • Double Recipe*-*-*
  • 2 packages active dry yeast
  • 1/2 cup warm water (105 to 115 degrees)
  • 1-1/2 cups lukewarm milk (scalded then cooled)
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2 eggs
  • 1/2 cup shortening or softened butter
  • 7 to 7-1/2 cups all purpose flour
  • Triple Recipe*-*-*
  • 3 packages active
  • dry yeast
  • 3/4 cup warm water (105 to 115 degrees)
  • 2-1/4 cups lukewarm milk (scalded then cooled)
  • 3/4 cup sugar
  • 3 teaspoons salt
  • 3 eggs
  • 3/4 cup shortening or softened butter
  • 10-1/2 to 11-1/4 cups all purpose flour

Details

Preparation

Step 1

Dissolve yeast in warm water. Stir in milk, sugar, salt, egg, shortening/butter and 2/4/6 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1-1/2 to 2 hours. Dough is ready if impression remains.

Punch down dough; shape into rolls. Let rise 20 minutes before baking. Heat oven to 400 degrees. Bake rolls 15 to 20 minutes.

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