Prep 45 mins
Cook 1 hr 30 mins
These are light, old-fashioned hot rolls just like my Grandmother used to make. I found the recipe in BHG Hometown Cooking magazine. If you like homemade rolls give these a try-you won't be disappointed!
- 2 packages active dry yeast
- 2 cups warm water (110-115 degrees)
- 1⁄2 cup sugar
- 1 egg, lightly beaten
- 1⁄4 cup melted butter
- 2 teaspoons salt
- 6 -6 1⁄2 cups flour
- 3 tablespoons melted butter
- In a very large mixing bowl, dissolve the yeast in the warm water.
- Stir in sugar and let stand for 5 mins.
- Add egg, the 1/4 c.
- melted butter and the salt, stirring until mixed.
- Stir in as much of the flour as you can, using a wooden spoon.
- Turn dough out onto a lightly floured surface.
- Knead in enough of the remaining flour to make a fairly stiff dough that is smooth and elastic (6-8 mins).
- Shape dough into a ball.
- Place in a lightly greased bowl; turn dough once in bowl to grease surface of dough.
- Cover; let rise in a warm place until double in size (45-60 mins).
- Punch dough down.
- Turn out onto a lightly floured surface.
- Divide dough in half.
- Cover and let rest for 10 mins.
- Meanwhile, lightly grease one 15x10x1 baking pan or 2- 13x9x2 baking pans.
- Divide each half of the dough into 12 pieces.
- To shape, gently pull each dough piece into a ball, tucking the edges under.
- Place the shaped rolls in the prepared pan (s).
- Cover and let rise in warm place until double in size (30 mins or so).
- Preheat the oven to 350.
- Brush the unbaked rolls with the 3 tbsps.
- of melted butter.
- Bake in preheated oven for 15-18 mins or until golden brown on top.
- Brush rolls with remaining melted butter.
- Cool rolls in pans on wire racks.
I cut this recipe in half as I am still trying to master the art of bread making. They were easy to make and tasted very good. My family likes more of a yeast flavor.