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Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks.
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Place ball on sheet pan, spacing evenly apart. Cover balls with a damp tea towel and let rise until almost doubled, about 1 hour. While rolls are rising place rack in center of oven and preheat to 375°F. For egg wash beat together egg and water. Remove towel from rolls and lightly brush tops with egg wash.
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Brush the tops with 1 tbsp of melted butter. Cover and let rise in a warm place (80 to 85 F), free from draft, 45 minute or until doubled in bulk. Preheat the oven to 375 F. Bake the rolls at 375 F for 15 minutes or until golden brown. Transfer the rolls from the pan to a wire rack, and brush with remaining 1 tbsp melted butter.
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rolls are arranged on a baking sheet ready to be baked
Feather Rolls- Adapted from The Ultimate Cookbook Preparation time: 20 minutes Cooking time: 15 minutes Chilling time: 3 hours. 1) Cook the Potato- Cover a baking potato like Russet or Idaho with cold water. Bring to a boil and then simmer covered until a fork easily pokes through the middle, about 10 minutes of simmering. Remove the potato.
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In a small bowl stir together 1/2 cup of the warm milk, sugar, yeast and salt. Let stand for 5 minutes or until foamy. Stir in 1/2 cup of the flour. Set aside. In the bowl of a stand mixer, with the dough hook, beat melted butter, eggs and remaining 1 cup milk. Mix on low speed until combined.
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Add salt and sugar; cool until lukewarm. Dissolve yeast in 1/2 cup lukewarm milk mixture. Let sit for 5 minutes; add to remaining milk mixture. Stir in two cups of bread flour, mixing thoroughly. Beat eggs until thick and lemony colored; add. Melt butter or shortening and beat until well blended.
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4 T soft butter or oil. 2 T sugar. .5 t salt. 1 egg. Beat with a rotary egg beater or electric beater until the ingredients are thoroughly blended. Add. 2 c all-purpose flour. Continue to beat as long as possible, then finish mixing with a spoon. Cover the bowl, set in a warm place, and let rise for about 45 minutes.
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Position a rack in the upper third of the oven and heat to 425 degrees. Bake rolls until golden, about 12 to 18 minutes. Brush again with melted butter. Let cool for a few minutes, then serve warm. The rolls are best when freshly baked but can be reheated in a 350-degree oven for a few minutes before serving.
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Step 8. Punch down dough (do not knead), then halve. Roll each half into a 12-inch-long log on a very lightly floured surface with lightly floured hands. Cut each log into 12 equal pieces and roll.
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3 cups all-purpose flour. 2 tablespoons melted butter. Preheat oven to 375 degrees. Grease a couple of 12-count muffin tins. Combine yeast and water in a large mixing bowl and let it sit a few minutes to dissolve. Add sugar, salt and egg. Add flour gradually and beat well. Add butter.
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To make nice and light Featherlight buns, firstly in a small bowl, mix yeast with a cup of warm milk and keep aside for 5-10 minutes until the mixture is foamy. Proofing the yeast will result in soft and fluffy rolls. Mix together yeast, salt, sugar, oil, egg and warm milk. Next mix in soft butter, salt, sugar and egg and blend well.
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Mash the potato and set aside. In a large bowl, combine the hot potato cooking water, sugar, butter, and salt. Let stand until the butter is melted and the mixture is warm (105 degrees to 115 degrees F). Stir in the yeast and let stand for 5 to 10 minutes. Beat in the egg and potato by hand.
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Directions. In a large mixing bowl combine 2 cups of the flour and the yeast. Add the warm water, mashed potato, 1/3 cup melted butter, sugar, and salt. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining.
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Directions. Wash hands with soap and water. Mix 2 1/2 cups whole wheat flour, dry yeast, and non-fat dry milk in large mixer bowl. Add water, oil, and sugar (or honey). Mix well 1 to 2 minutes. Turn off mixer, cover, and let dough sit for 10 minutes. Add eggs and salt.
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Instructions. In a large glass measuring cup (see note), heat milk, 1/2 cup (1 stick) of the butter, and the honey in the microwave until melted and just starting to boil about 3 minutes. Set aside to cool. In a large mixing bowl, whisk together 8 cups of the flour, salt, and yeast.
