Serving Up Holiday Flavor

Monday, March 1, 2004

(NAPSA)—Filling your home with the warm, satisfying aroma of baking breadorrolls is one way to put the whole family in a joyous holiday mood. The first step is to decide which dough mixing method you'll use. There are two: the straight or direct method, in which all dough ingredients are mixed together at virtually the same time. This is the most frequently used method. The other method, the sponge method, is the older method, and the one that arguably produces bread with the fullest flavor and the most preferred texture. It is called the “sponge” method because in the early stage, the thick, batterlike mixture takes on a consistency resembling a sponge. The yeast is allowed to ferment for a relatively longer period of time, creating breads and rolls with a full flavor andlight texture. At Thanksgiving or any holiday when the family gathers together, you can use this recipe created by Fleischmann’s Yeast to create the most deliciousrolls imaginable. Sponge Method DinnerRolls Makes12 Rolls '% cup warm water(100 to 110 F) 1 envelope Fleischmann’s Active Dry Yeast 2 to 2-% cupsall-purpose flour % cup warm milk (100 to 110 F) % cup butter or margarine, softened 2 tablespoons sugar % teaspoonsalt 1 egg, beaten Poppyor sesameseed, optional Place waterin a large bowl. < The sponge method of mixing dough results in fuller flavor and a lighter texture. Sprinkle in yeast; stir until dissolved. Add 1 cup flour; stir until smooth. Cover; let rise in warm, draft-free place until light and spongy, about 1 size, about 30 to 45 minutes. Brushrolls with beaten egg. If desired, sprinkle with poppy utes to 1 hour. Punch down dough; turn out on to lightly floured surface. Divide dough into 12 equal pieces; shape as desired. or sesame seed. Bake at 375 F for 15 to 20 minutes or until golden. Remove from sheet; serve warm. Roll Shapes: Knots: Divide dough into 12 pieces; roll to 9-inch ropes. Tie loose in center of each rope. Rosettes: Divide dough into 12 equal pieces;roll to 12-inch ropes. Tie loose knot in center of each rope. Bring bottom end up and tuck into center of roll; wrap top end around and tuck underroll. Posy Rolls: Divide dough into 12 equal pieces; roll into smooth balls. Let rise as directed. Just before baking, with scissors, make 6 snips, /4inch deep, around perimeter of each ball. apart on greased bakingsheet. Cover; let rise in warm, draftfree place until doubled in For more recipes and baking tips, visit Fleischmann’s Yeast at www.breadworld.com. hour. Stir sponge down; add milk, butter, sugar, salt, and 4% cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bow], turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 min- Place rolls, about 2 inches

--- PHOTOS ---

File: 20190816-194206-20190816-194203-62217.pdf.jpg

--- FILES ---

File: 20190816-194203-62217.pdf