Prep 2 hrs
Cook 15 mins
Buttery, Rich yeast rolls - perfect with jam and butter or ham or turkey gravy... time consuming, but worth every step!!! These rolls freeze really well after they've been baked.
- 2 cups whole milk
- 1 cup unsalted butter
- 3 large eggs, beaten lightly
- 3⁄4 ounce dry yeast
- 1 tablespoon white sugar
- 1 cup water, lukewarm
- 7 cups bread flour, plus 3-5 more for bench flour
- 2 cups white sugar
- 1 teaspoon salt
- 1⁄3 cup vegetable oil
- 1 tablespoon vegetable oil
- 1⁄4 cup unsalted butter
- BEST PANS TO USE: round aluminum (3 to a package).
- In a heavy bottom pot heat:2 cups whole milk, 2 sticks butter.
- Add 3 slightly beaten eggs to the heated milk – stir, and let the mixture cool.
- In another bowl combine 3 packages of active dry yeast and 1 tbsp sugar in 1 cup of lukewarm water, let this mixture sit for 10 minutes.
- In a large bowl combine 7 cups flour (all-purpose or bread), 2 cups white sugar, and 1 tsp salt.
- Pour the cooled milk mixture through a strainer into flour mixture, and combine (using your hands or a wooden spoon).
- Then pour in the yeast sponge and combine (again using your hands).
- In the bowl, work the dough and add some vegetable oil while working and this will alleviate the sticky factor of the dough (it takes about 1/3 of a cup). This dough is more like a "batter" than it is a dough, but don't be worried after the dough rises - it'll be workable, and the bench flour is for incorporating.
- Cover dough with a damp towel, and set in a warm place and let it rise for 1 hour.
- Punch down dough, knead it a little bit, and let it sit while you prep your pans.
- The best pans to use are round aluminum, pour 1 tbsp of oil in the bottom and turn pan to coat. Melt 1/2 stick of butter.
- Place the dough on a well-floured pastry board, pat dough till it’s evenly thick.
- Using a biscuit cutter, cut circles of dough, flatten with your fingers, then fold in half.
- Put dough “pockets” into the pans, once the pan is full, brush the tops of the rolls with the melted butter.
- Let rolls rise for 30 minutes then bake at 400° for 15 minutes.
- You may brush the tops again with butter to glaze.
Easy enough recipe but time consuming. Sticky dough. This is a sweeter roll but really yummy. We made pull apart rolls instead of using the biscuit cutter. Makes A LOT of dough. We saved half of it for the next day. UPDATE: Less stickiness the next day. Still rose nicely and made a good roll.