Prep 2 hrs
Cook 15 mins
This is usually the roll recipe I turn to. It is quick to throw together and the rolls turn out beautifully. I shape them a special way- feel free to shape them how you please though.
- 2 cups warm water
- 2⁄3 cup nonfat dry milk powder (instant or non instant)
- 2 tablespoons yeast
- 1⁄4 cup sugar
- 2 teaspoons salt
- 1⁄3 cup butter or 1⁄3 cup margarine, melted
- 1 egg
- 5 -5 1⁄2 cups flour
- In a large mixing bowl, mix together warm water and dry milk until dissolved.
- Stir in the yeast, followed by the sugar, salt, butter, and egg. (In the order specified).
- Add 2 cups of the flour, mixing on low until moistened. Increase mixing speed to medium and beat for 2 minutes until smooth.
- Add 2 more cups of flour, mixing on low until moistened and then on medium for 2 minutes.
- Gradually add remaining flour 1/2 cup at a time until a soft, but manageable dough forms. You may not need to add the full amount. A softer dough produces a lighter roll.
- Cover dough and let rise until doubled, about 1 hour.
- Punch dough down and roll into a 8x18 inch rectangle and 1/4 inch thick.
- Brush melted butter over dough. With pizza cutter, cut dough in half lengthwise to make two strips, about 4 inches wide. Cut horizontally to make about 16 pieces of dough.
- Starting with short end, roll up one piece of dough jelly roll style with butter on the outside. Place in a greased glass pan with sides.
- Repeat with remaining pieces of dough, making sure that all rolls face the same direction.
- Cover and let rise until double. Bake at 375 for 12-15 minutes or until golden brown. Don't overbake!
- Brush with additional butter if desired. Cool in pan on wire rack for 5 minutes. Remove from pan before they get soggy.
This recipe made wonderfully soft and *huge* rolls! I halved the recipe intending to make 8 rolls but probably could have made at least 12 out of this soft and fluffy dough. I shaped them as you specified and they were buttery good. Served them with soup; also had one with honey butter - yum - thanks for posting! Made for My 3 Chefs November 2008