Originally Posted by Loc20chick
Good and bad news, I left the rolls in the oven a minute too long they browned to chocolate, good thing is they are soft and tasty on the inside the crust is over crunchy.
Next time I'll check them as they bake. Lesson learnt
Nice! They look very tasty.
Did you use my recipe? It has instructions for making triple rolls:
Triplets: Pinch off balls big enough, when combined with three balls, to fill a muffin hole to the top. Continue until you have filled up a 12 hole muffin pan.
They look like:
Sixty minute Rolls
4-5 cups flour 3 Tablespoons sugar
1 teaspoon salt 2 Pck. yeast
1 cup milk ½cup water
¼cup margarine 1 egg
Combine milk, water and butter in saucepan. Heat over low heat until liquids are very warm (110º); butter does not need to melt.
Transfer liquid mixture to a large bowl and sprinkle yeast over and let soften for a couple of minutes. Stir to dissolve the yeast (I use a whisk for this). Add 2 cups of the flour, salt and sugar and mix well with a wooden spoon. Add remaining flour until you have a stiff dough and then kneed until dough is smooth and elastic (3-8 minutes).
Cover and let raise about one hour. punch down and kneed until smooth. At this point, you can make several different types of rolls.
Curlicues: Divide dough in half and roll each to a 12x9 rectrangle. Cut 12 equal strips about 1-inch wide. Roll each strip tightly to form a coil, tucking ends underneath. Place on greased baking sheets about 2 inches apart.
cloverleaf: Divide dough into 24 equal pieces. Form each piece into a ball and place in greased muffin pan. with scissors, cut each ball in half, then quarters.
Triplets: Pinch off balls big enough, when combined with three balls, to fill a muffin hole to the top. Continue until you have filled up 12 muffin pans.
Let raise one hour and then bake.
bake at 425 for 15 min.
Edited by ronott1 - 12/5/15 at 2:02pm