Wednesday, March 21, 2018

Never-Fail Sunday Rolls

This recipe makes 48 rolls-great for accompanying a big meal for a crowd! And this recipe is completely foolproof.

1/2 cup tap-hot water
2 packages (or 4 1/2 teaspoons) yeast 
1 pinch sugar
1 cup butter
2 teaspoons salt 3/4 cup sugar
1 cup boiling water
4 eggs, beaten
1 cup warm milk
8 1/2 cups flour (best with bread flour)

1. Mix water, yeast, and a pinch of sugar in a bowl. Set aside until foamy.

2. Cream butter, salt, and 3/4 cup sugar. Add boiling water. Mix until dissolved.

3. Cool to 105-115 degrees F (40-46 degrees C). (If you don't have a thermometer, you can just wait a few min­utes while it cools off and then carry on. The butter cools the boiling water pretty fast.)

4. Beat in yeast mixture and eggs. Beat in flour gradually along with the warm milk.

5. Knead for five minutes or until silky (dough will still be pretty sticky).

6. Let rise until doubled in size (approximately 1 1/2-2 hours).

7. Punch down and divide into four balls. Roll out into an approximately 14-inch circle.

8. Paint surface with melted butter, and cut up (in a slicing pie fashion) with a pizza cutter into 12 pieces.

9. Roll each piece from big end to small end (like a crois­ sant) and place on greased cookie sheet with point tucked under.

1o. Let rise, covered with a cloth, until doubled in size (again, approximately 1 1/2-2 hours).

11.Bake at 400 degrees F (204 degrees C) for 10-12 minutes.

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