This roll recipe came from my mother-in-law about 5 years before she passed on, which she had learned from her mother. When I asked to learn how to make bread from her, I did not know the gift that she would eventually share with me in the form of these wonderfully light rolls, and I think it a shame to keep the recipe all to myself. Thank you, Elaine.
- In a large bowl, mix 1/2 cups of the flour, 1/2 cups sugar, butter, salt and 2 cups boiling water. Stir until smooth. Let cool.
- Meanwhile dissolve 2 teaspoons sugar in 1 cup warm water. Sprinkle in 2 tablespoons yeast, let stand 10 minutes or until good and foamy.
- In a separate bowl beat 4 eggs until foamy. Add to cooled flour mixture.
- Stir yeast mix into the flour mixture.
- Using an electric mixer, beat in 4 cups of flour, one cup at a time until smooth.
- By hand, mix in enough of the remaining flour to make a firm, but not sticky dough.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes).
- Grease a large bowl, and place the dough inside, turning to grease the dough all over.
- Cover with a cloth and let rise in a warm place until doubled (about one hour).
- Punch down dough.
- Turn out onto a lightly floured surface and knead into 48 equal rolls.
- Place on well greased cookie sheets 2 inches apart and let rise 1 1/2 - 2 hours (until more than doubled in size. Dough will be very light).
- Bake 375ºF for 15-20 minutes.
- Brush hot roll tops with a little butter after they come out of the oven.
- 1Extra info: Humidity always plays a key in making bread or rolls. Rainy days require more flour than sunny, dry days. Bread rolls and Loaves are done when inserted thermometer reads 190ºF.