Recipes
26
Mrs. Gleason’s Homemade Yeast Rolls
2 packages dry yeast
2 cups lukewarm water (between 105 -110˚F)
1
⁄2 cup sugar
6
1
⁄
2 - 7 cups all- purpose flour
1
1
⁄2 tsp. salt
1 egg, room temperature
1
⁄4 cup plus 2 Tbsp. unsalted butter, softened
Combine dry yeast, lukewarm water, and sugar in a large mixing bowl. Let sit for 10 minutes or until it becomes foamy, and yeast
and sugar dissolve. Add 2 cups of flour and salt. Add egg and _ cup butter. Beat in remaining flour until smooth. Knead for 10 minutes
on a floured surface. Put dough into a greased bowl and cover with a damp cloth. Place in a warm, draft-free environment to rise
for about 1
1
⁄2 to 2 hours before baking. Shape into 2"- 3" balls for rolls. Place in two greased 9" x 13"x 2" pan, spacing rolls about 1"
apart from each other. Brush rolls with 2 Tbsp. melted butter. Cover and let rest for 2 hours before baking. Adjust oven racks to
positions 2 and 4. Preheat oven to 375˚F on Convection Bake. Bake about 15-20 minutes or until golden brown.
Makes about 2 dozen rolls.
Lemon Blueberry Muffins
Homemade muffins are very easy to make, and if you have access to fresh blueberries, it will make all the difference in this recipe.
3
⁄4
cup fresh blueberries, rinsed and dried
1
1
⁄2 cups plus 2 Tbsp. all-purpose flour
2 tsp. baking powder
1
⁄4
cup plus 2 Tbsp. sugar
1
⁄2 tsp. salt
1 cup milk
1 egg
1
⁄3 cup butter, melted
1 tsp. almond extract
Zest of 1 lemon
Preheat oven to 375˚F on Convection Bake.
Dredge blueberries in 2 Tbsp. flour to help prevent them from sinking to the bottom of the muffin. Set aside.
Combine remaining flour, baking powder, sugar and salt in a mixing bowl. In a separate bowl, beat together milk, egg, butter,
almond extract, and lemon zest. Add to dry ingredients until moistened. Fold in blueberries.
Spoon batter into greased or paper-lined muffin tin. Bake for 15-20 minutes, or until muffins rise and turn golden brown.
Let cool slightly and serve.
Makes 1 dozen.
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