Annie mae jones' yeast rolls
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Annie mae jones' yeast rolls
  Rolls  
Last updated 6/12/2012 1:04:04 AM. Recipe ID 28377. Report a problem with this recipe.
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      Title: Annie mae jones' yeast rolls
 Categories: Breads, Rolls
      Yield: 24 Servings
 
  5 1/2 c  Flour
    1/3 c  Sugar
      2 pk Yeast,dry
      1 ts Salt
    3/4 c  Milk
    1/2 c  Water
      4 tb Butter,at room temperature
      2    Eggs

MMMMM-----------------CONFECTIONERS' SUGAR GLAZE----------------------
      1 c  Confectioners' sugar,sifted
      2 tb Orange juice
 
  1. In a large bowl thoroughly mix 2 cups of the flour, the sugar,
  yeast and salt.
  
  2. Combine milk, water, and butter in a saucepan. Place over low heat
  and stir until butter is melted. Mixture should be just warm, about
  115-120'F. on thermometer.
  
  3. Gradually add milk mixture to dry ingredients and eat for 2
  minutes at medium speed of electric mixer, scraping bowl often. Add
  eggs and beat well.
  
  4. With a wooden spoon stir in sufficient additional flour (3 to 3-1/2
  cups) to make a soft dough. turn out on a lightly floured board and
  knead about 10 minutes, or unil satiny and smooth. Form into a ball
  and place in a warm bowl that has been generously greased with soft
  butter at room temperature. Turn to coat all sides with butter. Cover
  and let rise in a warm place until double in bulk, about 1 hour.
  
  5. Punch down and shape into small balls. Place about 1/2" apart on
  greased baking sheets and again let stand free from drafts in a warm
  place until double in bulk.
  
  6. Bake in preheated 350'F. oven for 25-30 minutes, or until lightly
  browned.
  
  7. Serve warm.
  
  8. If necessary, undercook rolls just slightly; then reheat just
  before serving.
  
  9. If desired, you may fold in about 1 cup lightly floured raisins to
  dough during final kneading. Then frost rolls while warm with
  Confectioners' Sugar Glaze.
  
  *** CONFECTIONERS' SUGAR GLAZE ***
  
  Combine sugar with 1 tablespoon orange juice. Add sufficient additioal
  orange juice to make a medium-thin glaze. From: Earl Shelsby Date:
  Sun, 09-2
  




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Recipe ID 28377 (Apr 03, 2005)

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