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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 24 |
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These light, golden rolls have a heavenly homemade flavor and aroma. Mom never hesitates to whip up a batch of these from-scratch rolls, since they're a delightful way to round out a meal. -Debra Falkiner, St. Charles, Missouri Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 tablespoon plus 1/2 cup sugar, divided |
3/4 cup warm milk (110° to 115°) |
3 eggs, lightly beaten |
1/2 cup butter, softened |
1 teaspoon salt |
5 to 5-1/2 cups king arthur unbleached all-purpose flour |
melted butter |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the milk, eggs, butter, salt and remaining sugar. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
2. Punch dough down. Divide into thirds. Roll each into a 12-in. circle; cut each circle into eight wedges. Brush with melted butter; roll up wedges from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
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