Traditional Rolls / Chifle traditionale

Directions

1. Boil the milk and butter. Cool.

2. Mix the warm water and ½ tsp sugar together. Mix the yeast with the warm water/sugar mixture and in a separate bowl.  Let proof* for 15 minutes, so yeast will grow during this time, if it's healthy.

3. Thoroughly mix eggs with milk and yeast mixtures. 

4. Add salt and then flour, one cup at a time, beating well after each addition.  If using sugar, add with first cup of flour.  Kneading is not necessary, but be sure to mix dough very well.

5. Refrigerate at least two hours, or overnight. 

6. Oil hands and shape into rolls. Let rise 30-45 minutes. Preheat oven to medium.

7. On a baking sheet, bake in a medium oven for 20-25 minutes until lightly browned.

               

Notes: This recipe makes excellent cinnamon rolls, especially to serve guests in the morning.  Just roll refrigerated dough out flat, spread with butter, cinnamon and sprinkle with sugar. Roll up from the long side and slice into rolls.  Let rise and bake as directed.  Frost** if desired.

 

Variations: Try adding raisins or chopped nuts for a different taste.

 

Substitutions: Butter/High Fat Margarine/Shortening.

 

References: *Info about preparing YEAST can be found in the Food Tips section. **See the Frostings & Toppings section.