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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 24 |
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These were my favorite rolls growing up. Ingredients:
1 cup milk, scalded |
1/2 cup butter, cut into pieces |
2 packages active dry yeast |
1/2 cup sugar |
1/2 cup warm water (105 - 115) |
3 eggs, lightly beaten |
1 1/2 teaspoons salt |
6 -6 1/2 cups all-purpose flour |
1/4 cup butter, melted |
Directions:
1. In a large bowl, pour milk over 1/2 cup butter. Stir occasionally until butter is melted.
2. Meanwhile, sprinkle yeast and 1/4 t. sugar over water. Let stand 5 minutes or until foamy. Stir remaining sugar, eggs, salt and yeast mixture into milk mixture. Stir in 4 cups of the flour and beat until smooth. Gradually stir in remaining flour to make soft dough. Cover, let rest for 10 minutes.
3. On a lightly floured surface, knead for 8-10 minutes or until no longer sticky, adding as little extra flour as possible. Divide dough in half. Place half of dough into a greased bowl. Turn to coat surface. Cover and refrigerate. Shape remaining dough into 12 2-inch balls. Place on a greased 9 x 1 1/2 inch round pan. Cover and let rise in a warm place, free from drafts, until almost doubled- about 55 minutes.
4. Bake in pre-heated 375° oven for 25-30 minutes or until browned. Brush with butter. Cool on a wire rack.
5. To bake refrigerated dough: follow shaping, rising and baking instructions, allowing about 1 hour and 45 minutes for rising.
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