Recipe by Olha
These are very tender and delicious to serve with coffee or a meal.
Top Review by mianbao
These are really good rolls! I used bread flour, added the ginger, but didn't need so much flour. I felt the dough was ready at about 7 cups 3 tablespoons. I kneaded the dough quite a lot but have to confess I didn't see any blisters. The rolls rose high, light and very tender. I will definitely make these again, especially when I'm expecting guests. Thank you, Olha, for posting yet another excellent recipe. BTW, I made my rolls rather big. The yield for the batch was: 14 90-gram rolls, 10 65-gram rolls and 1 35-gram roll.
- 1 teaspoon sugar
- 1⁄2 cup lukewarm water
- 1⁄4 teaspoon powdered ginger (as a boost to the yeast)
- 1 tablespoon dry yeast
- 1 1⁄2 cups scalded milk
- 1⁄3 cup butter or 1⁄3 cup vegetable oil
- 1⁄3 cup sugar
- 4 teaspoons salt
- 3 eggs, beaten
- 8 -8 1⁄2 cups sifted all-purpose flour
Directions See How It's Made
- Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes. to the hot scalded milk, add the butter or margarine, and stir until melted. Mix in the remaining ingredients except the flour. Stir in the yeast. Add enough flour to make a medium soft dough. Knead until smooth and satiny, and blisters appear on the surface.
- Cover and let it rise in a warm place until double in bulk. Punch down and let it rise again. Shape as desired. Place in a greased baking pan and brush with melted butter. For crisp-crusted rolls, dip each one in melted butter or margarine before placing it in the pan.
- Cover and let rise in a warm place until double in bulk. Bake in a moderately hot over 400 degrees F. for 10 minutes, then lower the temperature to 350 degrees F., and continue baking for 15 minutes longer, or until done. The baking period will depend on the size of the rolls. Yield: 3 dozen medium-sized rolls.