Ingredients

1 Cup long-grain rice, rinsed
1 Teaspoon salt
2 3/4 Cup water
3 Ounce butter
2 Package dry yeast
2 Cup lukewarm water
1/3 Cup sugar
1/4 Cup melted butter
2 eggs, beaten
1/2 Cup powdered dry milk
6 Cup flour

Instructions

In a covered saucepan, simmer the rice, 1 teaspoon salt, 2 3/4 cups water and 3 ounces butter until liquid is absorbed – approximately 15-20 minutes. Cool to room temperature. In a large bowl, dissolve the yeast in 2 cups lukewarm water. When yeast is dissolved, add sugar, 1 tablespoon salt, 1/4 cup melted butter and eggs. Stir in cooled rice mixture and powdered milk and mix well. Stir in flour, 1 cup at a time. Cover and let rise in a warm place until doubled in bulk; punch down and – using ample flour – knead until smooth and elastic. Dough is ready to make into rolls at this point, but it is easier to handle if chilled. Divide dough in half and shape each half into 20 rolls approximately the size of an egg. Place in two greased 9 x 13-inch pans. Cover loosely with a soft towel and allow rolls to rise to double in size in a warm place. Bake at 350 degrees for 20-25 minutes. Brush tops with butter if desired. (Do not use margarine!)

« Back