Recipe by JanetSmith154
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.
Top Review by Cookies4U
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.
- 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
Directions See How It's Made
- 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.