Recipe courtesy of Georgia George
and
Tim George
Roundup Rolls
Getting reviews...
- Level: Intermediate
- Total: 1 hr 12 min
- Prep: 40 min
- Inactive: 2 min
- Cook: 30 min
- Yield: 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 153
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 29 mg
- Sodium
- 138 mg
- Level: Intermediate
- Total: 1 hr 12 min
- Prep: 40 min
- Inactive: 2 min
- Cook: 30 min
- Yield: 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 153
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 29 mg
- Sodium
- 138 mg
Ingredients
Directions
- Put butter and salt in a dough pan or a large bowl. Pour boiling water over the butter and salt and set aside for a few minutes to cool down a bit. Crumble the yeast into a small bowl, add 1/2 cup warm water, set aside for a few minutes to allow the yeast to proof. Add eggs to the water, butter/salt mixture and beat well. Add yeast mixture and mix in sourdough starter, if using. Stir in 5 cups flour and beat well. Add 3 more cups flour and mix as well as you can. Pour the 9th cup of flour onto a bread board or canvas. Knead until smooth. Place in a greased bowl or dough pan. Turn to grease the top of the bread. Cover and set in a warm place to rise until double.
- Preheat the oven to 350 degrees F. Punch down dough and work until smooth. Shape into rolls and place into greased pans or Dutch ovens. Let rise until double and then bake 20 to 30 minutes. This recipe will fill 12 and 14-inch Dutch ovens. I have used this recipe in camp with fine success by not allowing much of a second rise. It will also make up nice as a sweet roll by adding raisins or nuts if you have them.
