Recipe(tried): Steamed Rolls (re: Chinese Breads)

Hi, Stacey. Here is a recipe for steamed rolls. The recipe comes from Betty Crocker's New Chinese Cookbook by Leeann Chin. Although the recipe calls for shortening, I have used butter successfully. My husband devours these! If you try them, I hope you like them as well.

Marilyn

Steamed Rolls

1 cup milk
1/4 cup sugar
2 tablespoons shortening
1/4 teaspoon salt
1 package active dry yeast
2 tablespoons water
1 egg white, slightly beaten
3 1/4 to 3 1/2 cups all purpose flour
Toasted sesame oil
20 (3-inch) waxed paper squares

Scald milk; stir in sugar, shortening and salt until shortening is melted. Cool to lukewarm.

Dissolve yeast in water and let stand for 5 minutes. Stir yeast and egg white into milk mixture. Pour milk mixture over 3-1/4 cups of the flour; stir until smooth. Mix in enough flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 4 minutes. Place in greased bowl; turn greased side up. Cover and let rise in a warm place until double, about 1-1/2 to 2 hours.

Punch down dough; divide into 20 pieces. Roll each piece into a rectangle, 3 x 2 inches; brush with sesame oil. Roll up from narrow end. Place roll on 3-inch waxed paper square. Repeat with remaining pieces of dough. Cover and let rise in warm place about 20 minutes.

Place rolls in single layer 1/2 inch apart on rack in steamer; cover and steam over boiling water 8 minutes. (Add boiling water if necessary.) Repeat with remaining rolls. Remove waxed paper squares. Serve with Peking Duck or as an accompaniment to a Chinese dinner.