3/9/12

Homemade Rolls

The smell of freshly baked bread is one of my favorite scents for the kitchen. And to have a slice of still-warm bread or a homemade roll with a schmear of butter? What a comforting, wonderful food! Normally when I make rolls I use one of my basic white bread dough recipes. This one interested me a couple years ago because you add enough flour to make a batter first, then add more flour later to make the dough. Similar every other way but that.

It's a bit chilly and rainy out today... perhaps the perfect day for some homemade rolls.

Homemade Rolls

4 t active dry yeast
1/2 c warm water
2 c milk, scalded and cooled to lukewarm
1/2 c sugar
7 - 8 cups flour
3 T of melted butter
2 eggs
2 t salt

Dissolve yeast in warm water with a teaspoon of the sugar. Add milk, the rest of the sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.

Add enough flour to form a soft dough. Turn out onto a floured surface on the counter and let dough rest about 3 minutes.  Knead dough in a Kitchen-Aid style mixer with a dough hook for 4-5 minutes. Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured surface. Divide into 12-15 equal portions. Let rest 10 minutes. Shape dough into balls or other forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 12-15 minutes or until golden brown. Baste immediately with butter.

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