Monday, February 6, 2012

Monkey Buns

16 rolls
1  package yeast
¼  cup sugar
1  cup diluted canned milk, warmed to about 90°
1 ½  teaspoons salt
3  cups flour
1  egg
3 Tablespoons butter, melted

1.  In a large bowl, proof the yeast by stirring together the yeast, the sugar and the diluted canned milk.  Let proof for 10 minutes.
2.  Mix in the salt, flour and egg with a wooden spoon.
You will have a soft dough.
3.  Turn dough out onto a well floured surface and knead until smooth and elastic.
4.  Place the dough into a lightly oiled bowl.
 (Oiled bowl: place 1 teaspoon of oil into the bottom of the mixing bowl that you just used to make the dough) 
Set dough in bowl, turn the dough over to coat all sides.
5.  Cover with plastic wrap and let rise until double in bulk, about 50 minutes.
6.  Preheat oven to 375°.
7.  Melt the 3 Tablespoons butter.
8.  Punch the dough down.  
9.  Divide and shape the dough into 16 balls, then roll each ball into the melted butter.
10.  Arrange the rolls in a greased 13 x 9 pan.
11.  Cover with plastic wrap and let rise until doubled, about 40 minutes.
12.  Bake at 375° for 25 minutes or until golden brown.
13.  Remove from pan to cool on a wire rack.

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