Home Bread-Bakers v006.n077.15

bread-bakers-digest V6 #73

BreadMagician@prodigy.com (MRS LINDA L REHBERG)
Sun, 25 Feb 1996 22:25:15 EST
To Martha:
   Here's the Zephyr Roll recipe you requested:

- -Begin Recipe Export- QBook version 1.00.14

Keywords:  BREAD, ROLLS

  1 pkg active dry yeast
  2 T warm water
  2 T sugar
  1 tsp salt
  3 eggs
  2 C sifted all-purpose flour
  1/4 C melted butter
  1 tsp cool water

  Soften the yeast in warm water and stir in the sugar and
  salt to dissolve.  In a bowl, beat 2 of the eggs and
  blend in the flour.  Then stir in the yeast mixture and
  melted butter.  Knead vigorously in the bowl with the
  hands, till the dough leaves the sides of the bowl and is
  elastic -- about 5 min.  Make into a ball, put in a
  buttered bowl, and cover with plastic wrap.  Let rise in
  a warm, draft-free place for 1 1/2 hours, or till doubled
  in bulk.  Punch down and divide into 18 equal pieces.
  Roll the pieces into balls and arrange, well separated,
  on a buttered baking sheet.  Let rise 30 min till doubled
  in size.  Brush with remaining egg beaten with a tsp of
  water.  Bake in a preheated oven at 375~ for 10 min or
  until nicely browned.  Cool on a rack.

- -End Recipe Export- Linda Rehberg