These are my new favorite rolls. I have never had rolls turn out as light and fluffy and buttery as these. Amaaaaazing!
I first saw them on Pinterest (Yes, I am addicted to Pinterest) and had to try them.
They are from How Does She and (1) they make a huge batch, and (2) they will have everyone falling in love with you and wanting you to make these for them.
This would be a good recipe for you to try if you are nervous about making yeast breads. It is fairly simple, straight forward, and they just look so darn pretty!
I used to be afraid of yeast breads but now that I have got the hang of them, nothing, and I mean NOTHING smells better when baking in the oven!
Slightly adapted from How Does She
1 1/2 cups milk
3/4 cup sugar + 1 Tbsp sugar
1 Tbsp sea salt
2 Tbsp yeast
2 cups very warm water
9 - 10 cups flour
1 - 2 cup butter, softened
To start out: scald milk, 3/4 cup sugar and 1/2 cup of butter, in a medium saucepan over medium high heat. There may still be some lumps of butter un-melted then you remove it from the heat, that's okay, they will melt)
We are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then stir in egg and salt, and leave it to cool for a couple of minutes.
Meanwhile, in a measuring cup dissolve the 2 Tbsp of yeast in 2 cups of very warm water and 1 Tbsp sugar. Let it sit for a couple of minutes until it is bubbly.
Make sure your milk mixture is just warm and add the yeast mixture.
Using a wooden spoon, gradually stir in 7 - 8 cups of flour. I would recommend only adding 2 cups at time and stirring in between.
These rolls turn out so much better when they are mixed by hand.
At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise for approx 1 hour. (Until doubled in size)
Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 4 - 5 Tbsp per circle of dough.
Cut the dough into quarters using a pizza cutter. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
Roll up each triangle, starting with the wide end of the triangle.
Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise (about 30 - 45 minutes).
Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown, about 10 – 15 minutes, it may take longer depending on how hot your oven cooks.
While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze. (Or you can melt some butter in a bowl and use a basting brush to brush the tops of the rolls.)
Please check out How Does She for step-by-step photos and instructions. Plus, there is a great ideas for Thanksgiving involving these rolls at that site. You should end up with 48 rolls!
I hope you give this a try. If you are looking for an incredibly light and airy roll - this is the one!