December 28, 2010
This is the second time making these yummy rolls. I just love working with yeast now that I'm not scared of it. It does require some time however, these need three different rise cycles. Boy are they yummy, and your kitchen smells so good...
Begin by warming some milk and then dumping the yeast on top and letting it rest for 5 minutes.
Add the butter, eggs, sugar and salt and add to the yeast mixture. Mix thoroughly.
Gradually add the flour and mix until combined. Do not over mix.
Plop this mixture into a buttered bowl and turn to coat.
Put a clean towel on top and put in a warm area for an hour. I usually put a space heater in a small room like my laundry room to get the heat needed to make these rise in the winter time.
This is what it'll look like after about an hour. Punch it down, turn it over and let it rise again - another hour. When that hour is up, do it one more time and wait another hour.
OK, now that it's been three hours, pull pieces of the dough off and plop them into a greased 9x13 inch pan. You want these to be in a ball shape, but you also don't want to work it too much. They'll get heavier and more dense the more they are handled.
Put into the oven and let bake for 10 - 15 minutes or until they are a golden brown all over. As soon as they come out of the oven, slather them with softened salted butter.
Now, sit down and enjoy these babies. They took up your entire afternoon but they are soooooo worth it.
Here is the original recipe: Angies Perfect Dinner Rolls