60 Minute Rolls
I made these almost every Sunday for the missionaries in Mindelo, Cape Verde. I used margarine; still great.
I made these almost every Sunday for the missionaries in Mindelo, Cape Verde. I used margarine; still great.
- Carbohydrate 22.5246283404891 g
- Cholesterol 100.006250010144 mg
- Fat 33.6977991702334 g
- Fiber 0.575833361186567 g
- Protein 15.8343375044594 g
- Saturated Fat 21.0733816685931 g
- Serving Size 1 1 Dozen (566g)
- Sodium 5586.62967732707 mg
- Sugar 21.9487949793025 g
- Trans Fat 2.37719916713618 g
- Calories 452 calories
Step-by-step
- Add butter to heated milk.
- Add sugar and salt.
- Put yeast in water.
- When butter is melted, add the water/yeast mixture.
- Add flour until you have a soft dough.
- Knead for several minutes until smooth.
- Put in greased bowl and let rise about 15 minutes.
- Punch down, roll on floured board to ? inch thickness.
- Cut out 3 inch circles with a cutter.
- Fold over each circle and press the side to keep fold in.
- Place on greased cookie sheet and let rise another 15 minutes.
- Bake at 375? for about 15 minutes or until nicely browned.
- Makes 2 dozen.
Golden crusts yield softly to the pressure of a thumb, revealing a fine, pale crumb that steams slightly upon tearing. Speed in baking yeast bread requires strategic control of temperature and fermentation windows rather than rushed manipulation. Historical adaptations of this recipe across various islands in Cape Verde demonstrate the reliable versatility of basic enriched doughs utilizing either dairy butter or vegetable margarine.
- Water temperature for yeast activation must remain between 105 and 110 degrees Fahrenheit, because excessive heat kills the micro-organisms while cold water delays initial gas production.
- Milk heated in the microwave for two minutes acts as the primary fat and sugar carrier, dissolving both solids evenly before mixing with the flour.
- Kneading the dough until smooth aligns the gluten strands, providing the structural elasticity necessary to trap carbon dioxide without tearing the exterior skin.
- Resting periods are compressed into two fifteen-minute intervals, which supply just enough time for preliminary expansion without over-exhausting the yeast population.
- Baking at 375 degrees Fahrenheit ensures the exterior starches brown rapidly before the interior moisture completely evaporates.
Mastering rapid fermentation depends on keeping ambient room drafts away from the rising dough bowl. Exact timing yields consistent batches of soft bread suitable for daily service.
