Prep 30 mins
Cook 3 hrs
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.
- 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
- 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.
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.