Recipe by Mimi in Maine
These are the rolls that I have been making for years. The recipe makes a lot of them. You can make Parmesan Cheese Fingers with part of it or all of it (directions follow). They are so good. Keep dough soft for fluffy rolls.
Top Review by Shirl (J) 831
Late posting this review, but this is another PAC 07 choice. I made one recipe from each person over the past few days, from the pple I adopted. I am visiting here in Canada at the moment. I made these Sunday. I love these buns! The only buns I used to ever love was my mom's and these are a CLOSE 2nd to hers. Easy to make and the smell in the house was heavenly to say the least. Followed the directions as is and turned out perfect. I will keep this one for usre, I don't often have success with buns but this one worked for me. I will make them again when I am at home and "attempt" a photo. Thanks Mimi.
- 2 (1/4 ounce) packages dry yeast
- 1 teaspoon sugar
- 1 cup lukewarm water
- 2 cups scalded milk (cooled to lukewarm)
- 2⁄3 cup melted butter
- 3⁄4 cup sugar
- 2 1⁄2 teaspoons salt
- 2 eggs (beaten)
- 9 cups flour
Directions See How It's Made
- Dissolve the yeast and sugar in the lukewarm water; let proof for about 15 minutes.
- Add the lukewarm milk, butter, sugar, and salt; mix well.
- Add 4 cups of the flour and mix well.
- Add the beaten eggs and mix well.
- Add the last of the flour adding only enough to get a soft dough (probably will need most of it).
- Place on floured board and knead for about 3 minutes.
- Place in a greased bowl and rise once--about 1-1 1/2 hours.
- Make rolls and place on a greased pan.
- Rise till rounded in pan--about 1 hour--don't over-rise.
- Bake in a 375-400 degree oven for about 10-15 minutes--if they are getting too brown, cover them with a piece of foil.
- CHEESE FINGERS: Make dough fingers about 2"-3" long; dip one side in melted butter and then in parmesan cheese--bake.