Monday, December 27, 2010
Doesn't everyone need a good yeast roll recipe for all those holidays we celebrate which focus on meat and potatoes and gravy, with rolls used to slop up all the leftovers? This is that recipe. Be sure not to overcook them...as soon as they start turning golden they're done.
Yield: 16 huge rolls
1/2 cup hand-hot water (you should be able to hold your finger in it without recoiling from the heat)
1 (.25 ounce) package active dry yeast
1/3 cup white sugar, divided
1/2 cup warm milk
1/3 cup butter
1 teaspoon salt
3 3/4 cups all-purpose flour
1/4 cup butter, melted
1. In large bowl, dissolve yeast and 1 tablespoon sugar in 1/2 cup hand-hot water. Let sit in a warm place for 10 minutes or until frothy.
2. Meanwhile, in a medium saucepan, heat milk until it just bubbles. Dissolve remaining sugar and salt into milk, and stir in butter until it melts. Remove from heat and let cool until lukewarm.
3. Add butter mixture and egg to yeast mixture, stirring well to combine. Add flour, 1/2 cup at a time, stirring well after each addition. When dough becomes too thick to stir, turn out onto a lightly floured surface, kneading remaining flour in. Dough should be slightly tacky. Return dough to bowl, cover with a damp cloth, and let rise in a warm place 1 hour or until doubled.
4. Punch dough down and let rest 1 minute. Divide dough in half. Turn out half of dough onto a lightly floured surface; roll into a large circle. Cut circle into 8 or more sections (like pie pieces). Brush with melted butter and roll each triangle up, starting with the large side. Place on ungreased baking sheets, point side down. Repeat with second half of dough. Cover rolls with a slightly damp cloth and let rise in a warm place 30 minutes.
5. Preheat oven to 350°.
6. Bake rolls at 350° for 10 minutes or until starting to turn brown on top. Do not overbake: they will be dry.