Cowboy Bread

Great as a dinner or dessert role

Great as a dinner or dessert role.

  • White Bread Flour -- 250.00(g)
  • Plain Flour -- 550.00(g)
  • Salt -- 20.00(g)
  • Granulated Sugar -- 190.00(g)
  • Yeast -- 14.00(g)
  • Water -- 360.00(ml)
  • Whole Egg -- 2
  • Crisco -- 1 Stick about 190.00(g)
  • Melted Butter -- 1 or 2 sticks
  1. Whisk the eggs together in a bowl, making fluffy
  2. Measure flours into bowl
  3. Lightly mix flours together
  4. Place salt to one side and yeast to the other
  5. Pour sugar on top of salt
  6. Place cubed crisco all around the dry ingredients
  7. Carve out a 'bowl' in the dry ingredients and pour in the eggs
  8. Pour in 3/4th of the water and mix together -- add remaining water as you mix
  9. Pour out dough onto lightly floured work surface -- continue to add flour as needed while kneading
  10. Put into a lightly oiled bowl to proof. It should double, this will take 1 to 6 hours depending on temperature
  11. Get out 2 muffin tins
  12. Melt the butter in a bowl
  13. You will roll three medium sized balls out for each roll
  14. Dip each ball into the butter and place in a the muffin tin
  15. Place three balls together per spot in the muffin tin
  16. Cover the tins once all dough has been used
  17. Let 3 ball rolls rise in tin until doubled in size -- about 30 minutes to 2 hours depending on temperature
  18. Bake one muffin tin at a time at 180 C for 20 minutes or until golden brown on top
  19. Take rolls out of tin and place on cooling rack for at least 10 minutes
  20. They are now ready to eat, enjoy!