Prep 3 hrs
Cook 20 mins
Really easy and delicous. Can't remember where I got the recipe but it is scribbled on the back of another recipe and I've mislaid it too many times so decided I would post it here; maybe this way I won't lose it.
- 1⁄4 cup warm water (115 degrees Fahrenheit)
- 2 (1/4 ounce) packets active dry yeast
- 1 1⁄2 cups warm milk (115 degrees Fahrenheit)
- 1⁄2 cup butter, plus more for bowl and pans (unsalted & melted)
- 1⁄4 cup sugar
- 2 1⁄4 teaspoons salt
- 3 large eggs, divided
- 6 -6 1⁄2 cups all-purpose flour, plus more for work surface (spooned and leveled)
- Place warm water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
- In a large bowl, whisk together warm milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
- Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour).
- Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes.
- Butter the inside of a large bowl; place dough in bowl, turning to coat.
- Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1-1/4 hours.
- Butter two 13-by-9-inch baking pans.
- Divide dough in half.
- Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces.
- Press each piece into a disk, then shape into a ball.
- Arrange dough balls in prepared pans.
- (To make ahead: Wrap pans well, and freeze, up to 2 months.)
- Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1-1/4 hours (2 hours more if frozen).
- Preheat oven to 375 degrees Fahrenheit, with racks in upper and lower thirds.
- In a small bowl, beat remaining egg until blended; brush onto rolls.
- Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through.
- Let rolls cool 15 minutes before serving.
Easy and delicious. The smell cooking was mouth watering. Made for Orphanage Spring 2014.
These are awesome!!! I made 1/4 of the recipe, for just DH and myself, which gave us 7 nice sized rolls. The only change I made, was to only use 1/3 of the called for sugar in the scaled back version, which was 1 tsp instead of 1 tablespoon. It still had just a slight sweetness but not too much, which is the way we like them. These will definitely be made again, very quick and easy for homemade rolls!! Thanks for sharing the recipe. Made for "The Best of 2014" Tag Game.