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Mrs. Gleason’s Homemade Yeast Rolls
2 packages dry yeast
2 cups lukewarm water (between 105-110˚)
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 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 inch balls for rolls. Place in two greased 9 x 13 x 2” pans, spacing them
about 1” apart from each other. Brush rolls with 2 tablespoons melted butter. Cover and let rest for 2 hours before baking. Adjust
oven racks to positions 2 and 4. Preheat oven to 375˚ on Pure Convection™. Bake 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 picked through
1 1/2 cups plus 2 Tablespoons all-purpose flour
2 tsp baking powder
1/4 cup plus 2 Tablespoons sugar
1/2 tsp salt
Preheat oven to 375˚ on Pure Convection™. Dredge blueberries in 2 Tablespoons flour- this will 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 risen and golden brown. Let cool slightly and serve.
Makes 1 dozen.
1 cup milk
1 egg
1/3 cup butter, melted
1 tsp almond extract
Zest of 1 lemon