RECIPES
30
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 and lukewarm water 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
1
⁄4 cup butter and egg. 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 them 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 Pure Convection™. Bake until golden brown, about 20 minutes.
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
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 Pure Convection™.
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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