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elf: Zephyr Rolls

Mon, 26 Feb 1996 23:50:00 -0400
Here are the Zephyr Rolls you requested from James Beard.

                   *  Exported from  MasterCook Mac  *

                       Zephyr Buns ("Alvin Kerr's")

Recipe By     : Beard on Bread, James Beard  (pp. 165)
Serving Size  : 18   Preparation Time :0:00
Categories    : Bread Mailing List               Breads

  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
   1      package       active dry yeast
   2      tablespoons   warm water -- (100-115 degrees)
   2      tablespoons   sugar
   1      teaspoon      salt
   3      whole         eggs
   2      cups          all-purpose flour -- sifted
     1/4  cup           melted butter
   1      teaspoon      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-5
minutes.  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 minutes,
or until doubled in size.  Brush with the remaining egg beaten with  a
teaspoon of water.

Bake in a preheated oven at 375F for 10 minutes, or until nicely browned.
Cool on a rack.

                   - - - - - - - - - - - - - - - - - -

Per serving: 91 Calories; 3g Fat (34% calories from fat); 3g Protein; 12g
Carbohydrate; 37mg Cholesterol; 154mg Sodium

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Ellen C.