Yield
about 2 dozen

How to Make It

Step 1

Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Add 1 cup flour, and stir well; cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Step 2

Scald milk; let cool to lukewarm (105° to 115°). Stir yeast sponge down; add milk, butter, eggs, and salt, stirring well. Add enough remaining flour to make a soft dough. Cover and repeat rising procedure 1 hour or until doubled in bulk.

Step 3

Punch dough down, and let rest 5 minutes. Turn out onto a floured surface, and roll to 1/2- inch thickness; cut with a 2 1/2- inch biscuit cutter.

Step 4

Make an indentation in the center of each roll using thumb; fill indention with 1 teaspoon of desired filling.

Step 5

Cover and repeat rising procedure 45 minutes or until doubled in bulk. Bake at 400° for 12 minutes or until lightly browned.

Oxmoor House Homestyle Recipes

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