Recipe by ~*Sarah*~
These are from the Better Homes & Gardens "New Cook Book" My husband and I love these- light, fluffy and well worth the work. Just make sure you have someone with strong wrists to roll them out, lol. Enjoy!
Top Review by Tybooty
It was probably just the weather, rainy, muggy, and nasty that my rolls never rose, I did everything as stated, but even after a FULL day, this still did not rise. Maybe on a drier day it'd be better. Sorry for the low rating.
- 4 1⁄4-4 3⁄4 cups flour
- 1 (1/4 ounce) package active dry yeast
- 1 cup milk
- 1⁄3 cup sugar
- 1⁄3 cup butter or 1⁄3 cup margarine or 1⁄3 cup shortening
- 3⁄4 teaspoon salt
- 2 beaten eggs
Directions See How It's Made
- In a large mixing bowl stir together 2 cups of flour and the yeast.
- In a medium sauce pan heat and stir milk, sugar, butter and salt till warm (120-130°F) and butter almost melts.
- Add milk mixture to flour mixture along with the eggs.
- Beat with electric mixer for 30 seconds, scraping sides of bowl constantly.
- Beat on high speed 3 minutes.
- Using wooden spoon, stir in as much remaining flour as you can.
- Turn dough out onto a lightly floured surface.
- Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (about 8 minutes). Shape the dough into a ball, place in a lightly greased bowl, turn once.
- Cover, let rise in warm place till double (about 1 hour).
- Punch dough down and turn onto lightly floured surface.
- Divide dough in half and let rest for 10 minutes.
- Lightly grease baking sheet or muffin cups.
- Shape dough into desired rolls and place on prepared baking sheets or muffin cups.
- Cover and let rise until double (30 minutes).
- Bake in a 375°F oven for 12 to 15 minutes or till golden.
- Remove from oven and off of baking sheets.
- These can be rolled out into strips and tied into rosettes, done in Parker House Rolls or as Cloverleaf Rolls (place three small balls in muffin cups instead of on pan, bake as above).