Holland Dutch Rolls
12-16 rolls

2 pkg. active dry yeast
2 cups lukewarm water
2 cups milk
1/4 cup unsalted butter, room temp
3 Tbs. sugar
9-10 cups flour
1 Tbs. olive oil

Topping:
1 Tbs. sugar
1 oz. active dry yeast
3/4 cup rice flour
1 tsp. salt
1 Tbs. olive oil
1/2 cup water

In a large bowl, sprinkle the yeast over 1 cup water. Stir and let sit for 10 min.

Combine milk, 1 cup water, butter and sugar in saucepan.

Heat until butter is melted. Cool to lukewarm and stir into yeast.
Gradually add the flour and salt until dough is thoroughly combined.
Knead 3 to 5 minutes.

Brush a bowl with 1/2 the oil, add dough and turn over. Cover with towel. Let rise until double in volume, about 1 hour; punch down, knead briefly.

Shape into rolls and place on baking sheet, lined with parchment paper. You can sprinkle pan with cornmeal first, if desired, for extra crunch.

Spread topping over loaves. Cover loosely. Let rise until double, about 1 hour.

Preheat oven to 350 degrees F.

Bake rolls for 25 to 40 minutes.

Cool on racks.

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