Amaranth Rolls

There is nothing that compares to freshly baked bread or rolls with dinner at night.  Eat these hot with butter and/or jam.  Make sandwiches out of them.  Use them as gravy mops.  My family loved these rolls, I’m sure your family will too.

Amaranth Rolls

2 ½ cups warm milk (not hot)

2 tablespoons yeast

¼ cup sugar

2 teaspoons salt

1/3 cup soft butter

1 egg
1 1/2 cups amaranth flour

3 1/2 cups flour

2 tablespoons melted butter

In a large bowl stir the yeast and sugar into the milk and set aside until the sugar is dissolved and the yeast is bubbly (5-10 minutes).  Stir in half of the flour, salt, and, the egg.  With your hands add in the soft butter and ½ cup flour at a time, kneading, until a sticky dough is formed.  Cover with plastic and let rise for 1 hour.

Roll out the dough on a floured surface to make a big rectangle.  Spread the melted butter over the dough then cut the dough in half length wise.  Then cut each of the rectangles into 2 inch wide strips.  Roll each strip up and place them in rows in a buttered baking dish.  Cover with plastic wrap and let rise for another 45 minutes. 

Preheat oven to 375.  Bake the rolls for 15-20 minutes or until the rolls are fully cooked and turn golden brown.  Just after you remove the rolls from heat, spread butter over the tops.  Serve warm or at room temperature.

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

This recipe is being shared with the Hearth and Soul Hop, Take It From Me, Inspiring You To Save Wandering Wednesday, Mommy Only Has Two Hands Hump Day Hop, The King's Court IV What's Cooking Wednesday, This Chick Cooks, Miz Helen's Country Cottage Full Plate Thursday, Friday Pot Luck, Little Brick Ranch, My Adventure In Mommyhood, KB and Whitesnakes Home Simply Delish, My Meatless Mondays, Bake with Bizzy