When I made these, I was very busy making lots of Thanksgiving casseroles and pies so I didn't take any pictures. But I still wanted to put the recipe on for my future reference. Sooo good!
I cut the recipe in half with no problems to make 1 9x13 pan of 12 rolls. The recipe is from Our Best Bites, an excellent resource for all kinds of cooking!
2 c whole milk
1/2 c + 1T sugar (divided)
1/3 c butter
2 t kosher salt
2 packages active dry yeast
2/3 c warm water
8-9 c all purpose flour
3 beaten eggs
Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat. Allow to cool to lukewarm.
While the milk mixture is cooling, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes.
In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes. Add beaten eggs.
Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.
Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.
Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces using a pizza cutter. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.
Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. Or you can cover and put in the fridge til you are ready to bake. If refrigerating, take out at least 30 minutes before baking.
Bake at 375 for 15-18 minutes or until golden-brown.
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