11.28.2011

Buttery Homemade Rolls

I was assigned to bring rolls for Thanksgiving. Being informed that around 20 would be attending, I calculated around 3 rolls per person (you all know how we eat on Thanksgiving), which totals 60 rolls. Well, I ended up making 96! Oh my goodness that is a lot of rolls, I said the same thing. Turns out the rolls where a HIT and I was able to distribute them out to all the families - thank goodness! These are, by far, the easiest rolls I've ever made and the yummiest I've ever tasted! They aren't exactly on the healthy side side of the "roll" section, but they are delicious. Honestly, I've been too lazy to grind any wheat, which is usually what I cook with before white flour, oh well. Enjoy the savory taste! I found the recipe on How Does She dot Com - a very classy site and one of my favorites - and immediately fell in love with these rolls.








Ingredients
*Makes 48 rolls

1 1/2 cups of milk
3/4 cups + 1 Tbsp Sugar
1 egg
1 Tablespoon salt

2 Tablespoons yeast
2 cups warm water

9-10 cups all purpose flour
1 cup butter


Directions

*Keep Track Of How Much Flour You Add 

Scald 1 1/2 cups of milk, 2/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt. 

To cool down the mixture stir in 1-2 cups flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons o yeast in 2 cups of warm ater and 1 Tablespoon of sugar. Let it sit for a couple of minutes unti is it bubbly.

Make sure your milk mixture is just warm and add the yeast mixture.

Using a fork or wooden spoon, gradually sit in 9-10 cups of flour (counting the flour you have already added). These rolls turn out better when mixed by hand.

Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it rise until it has doubled in size.

Cover your working space with flour to prevent the dough from sticking. Dump your doguh out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don't have to be perfect. Roll the dough into a circle ona  floured counter. Spread the top with butter from edge to edge. Cut the dough into quarters using a pizza cutter then cut each quarter into 3 pieces. you should end up with 12 triangles.
You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan.. You will get a total of 48 rolls.

Preheat the oven to 350° F. Place the pans of rolls in a warm place to let them rise. When they are full in size, place in the oven for about 10-15 minutes or until golden brown.

Once you have pulled them out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze!






1 comment :

  1. Mmm! I'm definitely going to try these out! They look amazing! :)

    ReplyDelete