I was invited to a Thanksgiving potluck the other day and decided to make some rolls for it. I’d never tried anything like this before, but hey, it was a good time to experiment! The rolls were a huge hit . . . and surprisingly easy to whip up.
Makes 32 rolls
2 c. warm milk
6 Tblsp. yeast
1 c. melted butter
1/3 c. sugar
2 tsp. salt
4 eggs, beaten slightly
8 c. flour
Stir the yeast and sugar into the warm (but not hot) milk and let sit for five minutes. It should bubble up.
In a large mixing bowl, mix flour and salt. Pour the yeast mixture into this, along with the eggs and stir. Add the melted butter and stir until the dough forms an elastic ball.
Turn onto a surface that has been sprayed with cooking spray and knead for about 7-10 minutes or until smooth and elastic. Let rise for 10 minutes.
Punch the bread down and divide into two equal parts. Set one half aside.
Flatten the other into a 16″ circle and cut into quarters.
Now cut each quarter into quarters. This will give you a total of 16 wedges.
Flatten each wedge with the palm of your hand and roll, starting with the wide end.
Tuck the point of the wedge under the roll and place with the point down on an ungreased baking sheet. Let rise for another 10 minutes.
Preheat the oven to 350º. Put the rolls into the oven and bake for 10-15 minutes or until golden brown. The darker they are, the crispier the outside will be while the interior is still soft and fluffy.
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