I had never made sweet rolls before so I thought I’d give it a whirl. I chose this recipe as it looked quite doable in the course of one day and some looked too complicated for a first go round. It made far more than I thought it would. Next time I will need to make them in a 9 x 13 pan. (instead of three small round pans).
1/2 cup milk
1/2 cup sugar
1 1/2 tsp salt (can get away with less)
1/4 cup butter, melted
1/2 c warm water
2 pkg dry yeast
2 large eggs, beaten
2 cups flour (first amount)
up to 2 1/2 cup flour
additional melted butter for brushing on tops of baked rolls.
milk (bring just to a boil and remove from heat immediately.(1 minute in microwave works too) Stir in
sugar, salt, and butter. Set aside and allow to cool to lukewarm.
In a large bowl mix warm water and yeast. Stir until dissolved. Stir in
lukewarm milk mixture, beaten eggs, and half the flour. Beat until
Add remaining flour gradually, mixing as you go. You may need a bit more
or less than the total 4 1/2 cups called for in the recipe, depending
on the humidity and other factors. Your dough should be elastic and
slightly stiff but not dry.
- Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
Butter the inside of a large mixing bowl. Put dough in bowl and turn
dough over a couple of times to coat it all with the butter.
Cover bowl and place in a warm place so it can rise. It will take about
1 hour to double in bulk. At that time punch dough down and turn out
onto a lightly floured board to shape.
Pinch off about 2-3 tablespoons of dough and shape into a ball. Place
each one in a buttered muffin tin or baking pan, barely touching each
other, do not crowd rolls.
Cover prepared rolls and allow to rise in a warm place until doubled in
bulk, again about 1 hour. Rolls should now touch each other. (A little
more rising will occur during baking.)
- Preheat oven to 375 degrees when rolls are about 10 minutes from being ready for baking.
When ready to bake place rolls in oven and bake for 20-25 minutes. They
should be browned nicely and smell so good and yeasty! Brush tops of
rolls with melted butter immediately when removed from oven. Allow rolls
to set for at least 10-15 minutes before eating.
NOTE: if you make a ring…cook it for less time they came out a bit dark being in as long as the rest of the rolls.
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