Easy Bake Rolls

Sometime has come.  I made a batch of my rolls this morning so we could have some with the wonderful soup that I made yesterday for dinner tonight.  Here is the recipe.

Easy Bake Rolls

1 pkg. yeast, 1/4 cup warm water (combine, set aside)

1 stick butter, melted

3/4 cup milk

2 eggs

1/4 cup sugar

1 tsp. salt

4 cups flour (or a little less)

In 1/4 cup warm water, dissolve the yeast and set aside.

In a sauce pan melt the butter.  Mix together the milk, eggs, sugar, and salt.  Add this to the melted butter and stir to combine.  Heat till warm, stirring to keep the eggs from cooking into clumps.

After pouring the butter/milk/egg mixture into the mixing bowl, mix in 2 cups of the flour.

Add the yeast mixture, then the remaining flour. (1 1/2 to 2 cups). I use a mixer that has a dough hook.  I use the dough hook after adding the yeast, when mixing in the remaining flour.  Beat the dough on high speed for a few minutes to "knead" it well. The dough will be very soft. The refrigeration process enables it to be rolled out and handled without adding too much additional flour. So don't be alarmed that it looks like it needs more flour added at this point.

Place the dough in a large, greased bowl.  Cover loosely with plastic wrap and and a towel.  Put in refrigerator for 6 - 8 hours to thoroughly chill the dough.

Divide the dough in half.  Roll each half into a large circle on a floured board.  Cut like a pizza into 12 equal pieces. Roll each piece from the large end to the point.  Place on a greased pan with the point on the bottom. (Optional: Brush with milk and sprinkle with poppy seeds.)  Let rise for 2 hours. (Depends on how warm your kitchen is.  Sometimes I put a small pan of water in the oven with the rolls and turn on the oven to 400 degrees for 1 minute then turn the oven off.  This helps the rolls raise faster.)

Ready to raise

 

Ready to bake

Bake at 400 degrees for 10 minutes.  You may switch the pans half way through to help each pan brown evenly.  I put 12 rolls on a jellyroll pan.  I use 2 pans.  This recipe makes 2 dozen rolls.

I like to brush melted butter on the finished rolls when I take them out of the oven, then cover with a towel to keep them soft.