These are the best yeast rolls in the known world. Bar none.
(Photos coming, see my pumpkin version of these rolls in the meanwhile.)
Gramma Mary baked copious quantities of these rolls EVERY Saturday while I was a kid. Mom and I visited her every week after we completed our grocery shopping; by afternoon, her oversized dining room table was covered with row upon row of yeast rolls, some rising, some fresh from the oven. There was also a big slab of cool butter and no rules about how many rolls you could eat.
I was young, hungry, and skinny, so I always stuffed myself. Today I find it hard to limit myself to only two.
2 tablespoons yeast
¾ cup warm water
1 teaspoon sugar
4 eggs, mixed lightly
2½ cups milk, scalded and cooled
1 cup unsalted butter or margarine
1 cup sugar
2 teaspoons salt
7-8 cups bread flour, approximately
- Proof the yeast with water and sugar.
- Combine the yeast mixture with eggs, milk, butter, sugar, and salt together in a bowl.
- Add flour to form a very soft dough; keep the dough on the wet side. Knead until smooth and elastic, about 10 minutes.
- Oil a large bowl, put the dough inside, cover tightly with plastic wrap, and let rise until doubled in size.
- Divide the dough into three equal-sized balls and roll each ball into a circle. Cut each circle into 8 wedges. Roll each wedge from the outside curved edge, as you would to make a croissant. Pinch the pointed end well to seal and position under the roll.
- Put rolls on greased baking sheets and let rise until nearly doubled in size.
- Bake at 325° for about 15 minutes, until set and nicely browned.
Makes 20-24 rolls.
Copyright 2020 Susan S. Bradley