Friday, March 18, 2011

Mom's Rolls

My mom's rolls are so delicious and easy to make.  I'm giving out the tricks so they'll turn out fluffy and light for you! 
First, here's the list of ingredients:
3c milk
1 cube butter
3/4 c sugar
3 eggs
3 t salt
2T yeast dissolved in 1c warm water
9 cups of flour

 Dissolve 2T yeast in 1c warm water.  Sprinkle a little bit of sugar on top and stir to wet yeast.  Let sit for 10 mins.  Yeast should double in size.  Meanwhile, scald 1/2 of milk with the cube of butter. (Scalding means melt the butter and bring mixture to almost boiling).  In mixing bowl (I have the Blendtec Mix n blend, and I love it!), mix rest of milk, salt, sugar, and eggs.  Add scalded milk and 3 cups of flour. Add yeast mixture and mix well.  Put in dough hook and add 5-6 more cups of flour.  After you've added a total of 8 1/2 cups of flour, test the dough by touching it with your finger.  If dough sticks to your finger, you need more flour.  Add 1/2 cup at a time and then touch dough again.  It should barely stick to your finger, and not be goopy.   Cover dough in bowl and let rise to top of bowl.  This takes about 1 hr.  Once it reaches the top of the bowl, flour counter surface and dump dough onto surface.  Roll out to 3/4 of an inch thickness.
Using a circle cutter or a glass, cut out rolls.  Melt 1/2 stick of butter.  Pat roll on hand to remove excess flour, stretch into 5 inch rectangle, smear with butter, fold over and place on greased cookie sheet. 
Let rolls raise til double on cookie sheet then bake at 400 degrees for 10-13 mins til golden brown.   From start to finish, these rolls take about 2 hours.  If you want to make them ahead of time, just place rolls in fridge.  Get them out 1 hour prior to baking to allow to raise and double in size, then bake.  My mom got this recipe from a family friend thirty-five years ago, and we've had them every Sunday since.  Hope your family enjoys them as much as we do!

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