Anyone who knows me well knows that I'm famous (in the family and neighborhood at least) for my homemade rolls. They're delicious. I ran across the recipe about 10 years ago, and could do it in my sleep now. I try to make them on Sundays, but at least on Fast Sundays...make them to go with my potato/cheese soup on a rainy day...make them to put chicken salad on...make them to bribe my wonderful, amazing, generous big brother Dan when I need him to fix my computers...they're magic!
Jillian has never made them. She's helped me on many a Saturday night with melting the butter and adding the milk. And on many a Sunday morning, helping me roll them up...but she's never flown solo.
Her dorm decided to do up a real Sunday dinner yesterday...I think they're all missing their mother's home cooked Sunday meals! They each chose a part of the meal to be responsible for...Jill decided to try the rolls. AND took on doing a double batch to take to all of the boys...smart girl!
They turned out great. I'm so proud of her!
Here is the basic recipe:
1 stick butter, melted
add: 1 c. milk, cook until warm
2 tsp yeast (or one pkg.)
1 T. sugar
Mix together w/couple tablespoons warm water to make yeast soup
1/2 c. sugar
1 tsp salt
to this add the milk/butter mixture and yeast mixture and stir
add: 4 c. flour (In the interest of my low carbness now, I use mostly whole wheat flour or a combo of whole wheat/soy flour. They still turn out yummy. Judging by these pictures Jillian went for the full octane white stuff!)
This is a very sticky dough. Now you can leave it over night to raise. Or if you're doing it the same day raise for about 4 hrs.
Divide dough into 2 equal parts. Roll out each part into a circle and cut out 12 wedges. Roll up and let raise again for 3 or 4 hrs.
Bake at 350 for 10-12 min.
1 year ago