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
- Whisk the eggs together in a bowl, making fluffy
- Measure flours into bowl
- Lightly mix flours together
- Place salt to one side and yeast to the other
- Pour sugar on top of salt
- Place cubed crisco all around the dry ingredients
- Carve out a 'bowl' in the dry ingredients and pour in the eggs
- Pour in 3/4th of the water and mix together -- add remaining water as you mix
- Pour out dough onto lightly floured work surface -- continue to add flour as needed while kneading
- Put into a lightly oiled bowl to proof. It should double, this will take 1 to 6 hours depending on temperature
- Get out 2 muffin tins
- Melt the butter in a bowl
- You will roll three medium sized balls out for each roll
- Dip each ball into the butter and place in a the muffin tin
- Place three balls together per spot in the muffin tin
- Cover the tins once all dough has been used
- Let 3 ball rolls rise in tin until doubled in size -- about 30 minutes to 2 hours depending on temperature
- Bake one muffin tin at a time at 180 C for 20 minutes or until golden brown on top
- Take rolls out of tin and place on cooling rack for at least 10 minutes
- They are now ready to eat, enjoy!