Toasted Roll Recipe

Ingredients
1 cup scalded and cooled milk
1 tsp. salt
1/4 cup sugar
4 cups flour, unsifted
1 cup margarine, soft
1 pkg. dry yeast
1/4 cup very warm water
3 egg yolks, beaten
1/2 cup margarine melted

Cinnamon/Sugar Mixture
1/2 cup sugar
1-1/2 tsp. cinnamon

Creamy Glaze
1-1/2 cups powdered sugar, sifted
2 Tbsp. soft margarine
1-1/2 tsp. vanilla
1-2 Tbsp. hot water

Powdered sugar


Procedure:

  1. Put salt, sugar and flour in large bowl. Cut in margarine until mixture looks like meal.
  2. Dissolve yeast in water; add dissolved yeast, cooled milk and beaten egg yolks to flour mixture. Beat well and chill overnight in refrigerator. (Dough may be kept a day or two in refrigerator.)
  3. Roll 1/2 of chilled dough into rectangle, 12"x10" on floured board. Brush with melted margarine and then sprinkle dough with: 1/4 cup sugar mixed with 3/4 tsp. cinnamon.
  4. Beginning at wide side, roll as for jelly roll. Cut in 12-1" slices and place cut side down in 9 x 13 pan. (Place rolls 3 across and 4 down.) Repeat these steps for 2nd piece of dough.
  5. Cover and let rise in warm place about 2 hours. Dough will not double, but will rise slightly and look light.
  6. Preheat oven to 350 degrees and bake for 20-25 minutes or until lightly browned.
  7. While still warm, drizzle both pans of rolls with Creamy Glaze. Let rolls cool. Using a bread knife, cut rolls as for a sandwich bun.
  8. Place rolls cut side down on heavily buttered grill or skillet that is set at low to medium temperature. Grill until lightly brown.
  9. Put top and bottom halves together. Sift lightly with powdered sugar. Serve warm.

Makes 2 dozen rolls.



Watch pictures of Toasted Rolls being made during Alumni Weekend Campus Tours

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