These are by far my favorite roll! They do take me a little more time than my regular yeast bread recipe but very worth it. This recipe makes alot. That's okay. The rolls can be popped in the microwave for a few seconds the next day or two and taste just as good. Or....take part of the dough and fry it. YUM!! I usually end up with 15 rolls, 1.5 pound loaf of bread and plenty of fried bread from this recipe.
There is always the option of rolling the dough out and making cinnamon rolls. This recipe would be quite versatile. I just haven't played with it much yet. In time....
I haven't tried freezing the dough, I might do that soon. I will let you know how that turns out.
1 package dry active yeast
1/2 cup warm water
2 cups milk, scalded, cooled to lukewarm
1/2 cup sugar
7-8 cups of flour
2 tablespoons softened butter
2 teaspoons salt
Soften yeast in water with a teaspoon or so of the sugar.
|See the heart?
Let stand until light and foamy. About 15-20 minutes. (It won't hurt if you forget for 30 minutes or so.)
Add butter, eggs and salt. Beat well.
Add enough flour to form a soft dough.
Lightly flour your counter and knead dough for ten minutes until smooth and satiny, adding flour only when needed to prevent sticking. Add small amounts at a time.
Place in greased bowl, cover with same towel and let rise until doubled in size.
Punch down. Evenly divide dough into portions. (I actually measure out 55-60 gram portions of dough. Yes, really.) Let the portions rest 5-10 minutes. The portions are going to be a bit larger than a golf ball.
Shape into rolls and place in greased baking pan, sides not touching. Let rise. When they rise they will be touching.
Bake at 375F for 10 minutes. Reduce heat to 350F and bake 10-15 minutes longer.
Turn out from pan and brush with melted butter.
*There is a honey butter spread that people say is out of this world spread on these rolls.*
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