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Thursday, May 23, 2013

Our Favorite Rolls

My friend Eva kindly adapted her normal roll recipe one to make it egg-free for us.  The quickly became our favorite and while Little Red has mostly outgrown her allergy but we still love them!

3 C warm water
1 T instant yeast
2/3 C potato flakes
1 tsp salt
2/3 C margarine or butter, melted
2/3 C sugar
7+ C flour (I usually do mostly white whole wheat with 1 T vital wheat gluten).

Put all the ingredients in a mixing bowl.   Knead a few minutes.  The dough will be a little sticky.  Let rise for about 2 hours (they can rise for up to 5 hours especially if you cut down the yeast a bit).  Punch down the dough and divide in half and then half again.  Roll them out however you want (balls, crescents, etc) and let rise 1-2 hours covered. Bake about 10-15 minutes at 375 degrees (Baking time varies depending on size of rolls).  Makes about 4-5 dozen rolls.

*Note: original recipe calls for 2 eggs and baking at 375 for 20-25 minutes.

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