Extension, Cooperative
Date of this Version
11-1951
Document Type
Article
Citation
E.C. 9992 Yeast Rolls, University of Nebraska Extension Circular, Nov. 1951.
Abstract
Handling yeast dough is fun. There is much satisfaction in molding the dough and watching it rise. You and your family will enjoy the delicious flavor and delicate texture associated with homemade rolls. The process of making rolls is similar to that of making bread. Less kneading is required because the gluten in rolls does not have to be developed so much in order to support the structure of the roll. As a rule. the dough is much softer and sweeter than that for bread. With a variety of ingredients and shapes. you can make tempting rolls for any occasion.
The principal ingredients are flour. liquid. yeast, and salt. Usually shortening and sugar are also added.
Basic Sweet Dough, Richer Sweet Dough, Refrigerator Method, "No-Knead" Method, Made with Milk, Made with Sour Cream, Dinner rolls, Parkerhouse Rolls, Cloverleaf rolls, Lucky Clovers, Knots, Braids, Twists, Snails, Rosettas, Butterflies, Crescents, Fan Tans, Bubble loaf, Cinnamon Rolls, Caramel Pecan Rolls, Orange Rolls, Kolache, Stollen, Swedish Tea Ring, Yeast batters, Brown-and-serve Rolls, Frozen Yeast Products, Glaze for bread and rolls
Included in
Adult and Continuing Education Commons, Family and Consumer Sciences Commons, Food Studies Commons
Comments
EXTENSION SERVICE, UNIVERSITY OF NEBRASKA COLLEGE OF AGRICULTURE AND U. S. DEPARTMENT OF AGRICULTURE COOPERATING W. V. LAMBERT. DIRECTOR