Friday, November 21, 2008

The Best Rolls EVER

Ok, I'll give in and share my recipe with you. It originated with my mom's mom, but my uncle has been the primary baker at our holiday gatherings. My practice round went great, so good luck to all of you!


2 C warm water (105 to 115 degrees)
2 pkgs dry yeast
1/2 C sugar
1/4 C soft butter
1 egg
2 tsp salt
6 1/2 to 7 cups flour

Measure water into large warm mixing bowl. Sprinkle in yeast and stir until dissolved. Add sugar, butter, egg, salt and half the flour - beat until smooth. Mix in remaining flour until dough is easy to handle (I think I used just under 7 cups total). Place in greased bowl turning dough to grease top. Cover loosely with aluminum foil and let dough rise to at least double in size. Punch down dough. Form rolls into 2 egg shaped pieces, place in well-greased muffin cups, allow to raise in a warm, draft-free place until baking size (at least an hour). Bake at 400 for 10-12 minutes (watch them carefully - every oven is different!).

If you want to make the dough ahead of time and refrigerate until you're ready to let it rise and bake, then cover it and put it in the fridge as soon you've mixed it and placed it in a greased bowl. I used butter to grease my pans and my bowl. Yum yum!

I hope this makes sense. Happy baking!


MammaMia said...
This comment has been removed by the author.
MammaMia said...

Mmmm my mouth is watering!! Happy Thanksgiving!

Susette said...

What I learned in addition to the recipe this year:

-->Cover tightly with plastic wrap instead of aluminum foil. The top of the dough gets hard and gross.

-->Don't put in too many trays at a time into the oven. I attempted three, and burned some of the rolls that were closer to the sides of the oven (and my arm).

Quite a production, but worth it!