And God promised to bless the children of Israel with…
A land of wheat, and barley, and vines, and fig trees, and pomegranates; a land of oil olive, and honey; a land wherein thou shalt eat bread without scarceness, thou shalt not lack any thing in it… Deuteronomy 8:8-9
The recipe below can be used to make both dinner rolls and breakfast biscuits. I have included pictures and directions for making both.
1/2 c. sugar
1 large egg
1 tablespoon active dry yeast
1/4 c. butter or margarine (softened…not melted)
3/4 teaspoons salt
4 c. all purpose flour
honey or melted butter for brushing
In a large bowl, combine hot water and yeast. Stir and let stand for ten minutes.
Add sugar, butter, egg and salt. Mix well.
Add in about 3 c. of flour and mix well with a large wooden or metal spoon. If wet and sticky add more flour 1/4 c. at a time until outer part of dough is no longer sticky to the touch.
Clean all dough from the spoon and add it to the bowl. Begin to knead the dough for ten minutes adding additional flour to overly wet parts of the dough.
While kneading the dough continue to scrape the side of the bowl incorporating every bit of flour. Knead until smooth and elastic.
Form dough into a ball. Coat the bowl and dough with grease.
Cover the bowl with plastic wrap or a clean kitchen towel.
Refrigerate until dough doubles in volume, at least 8 hours and preferably overnight.
(The dough can be refrigerated up to 2 days, but must be punched down every 12 hours and allowed to rerise)
When ready to bake, punch down dough and divide dough amongst 12 lightly greased muffin cups or simple line a pan with 12 equal sized dough balls.
If using the muffin cup, press the balls down into the muffin cups so that the dough half fills the sup.
Cover loosely with plastic wrap or a clean kitchen towel. Let stand (1) hour until dough rises.
Brush top of rolls with melted butter or honey.
Bake until golden brown, about 20 minutes on 35o degrees.
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