WHAT IS THE BEST SALT WATER TAFFY RECIPES

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GRANDMA RITA'S SOFT BUTTER ROLLS RECIPE | ALLRECIPES



Grandma Rita's Soft Butter Rolls Recipe | Allrecipes image

Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow.

Provided by Lela

Categories     Roll and Bun Recipes

Total Time 1 hours 55 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 18 large rolls

Number Of Ingredients 10

¾ cup milk
¼ cup butter
¼ cup white sugar
1 teaspoon salt
4 ½ teaspoons active dry yeast
1 teaspoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
3 ½ cups bread flour, divided, or as needed
1 egg, lightly beaten
1 tablespoon all-purpose flour, or more as needed, for dusting

Steps:

  • Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
  • Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
  • Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
  • Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
  • Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 131.6 calories, CarbohydrateContent 21.1 g, CholesterolContent 16.7 mg, FatContent 3.4 g, FiberContent 0.8 g, ProteinContent 3.9 g, SaturatedFatContent 1.9 g, SodiumContent 156.1 mg, SugarContent 3.6 g

PERFECT SEVEN-MINUTE FROSTING RECIPE | MARTHA STEWART



Perfect Seven-Minute Frosting Recipe | Martha Stewart image

This cake frosting is named for the length of time it must be beaten in the final stage.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 3

3/4 cup plus 2 tablespoons sugar
1 tablespoon light corn syrup
3 large egg whites, room temperature

Steps:

  • In a small, heavy-bottom saucepan, combine 3/4 cup sugar, corn syrup, and 4 tablespoons water. Place over medium heat, stirring occasionally, until sugar has dissolved, about 4 minutes. Rub a bit of the mixture between your fingers, making sure any graininess has disappeared. Raise heat, and bring to a boil without stirring. Continue boiling, occasionally washing down the sides of the pan with a pastry brush dipped in cold water to prevent sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.) Remove the syrup from heat (temperature will keep rising).
  • Meanwhile, in the bowl of an electric mixer, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. With mixer on medium-low speed, pour syrup in a steady stream down side of bowl (to avoid splattering).
  • Beat the frosting on high speed until cool, about seven minutes. It should be thick and shiny. Use immediately.

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