When you are down in the dumps, or simply want a snack, there is nothing that tastes better than a nice hot buttered roll. This is especially true when they are home made, and made from scratch. Many people think that homemade rolls are too difficult to make, or take too long. While it is true that it does take a little bit more work to make rolls from scratch, you can make some great tasting rolls in about two hours. Not that much of a sacrifice, or too difficult of a task, for something that can go great with just about any meal.
- 1 envelope active dry yeast
- 1/4 cup warm water
- 1/3 cup sugar
- 1/2 cup butter
- 2 teaspoons salt
- 1 cup scalding hot milk
- 1 egg, lightly beaten
- 4-1/2 cups sifted all-purpose flour
- Start your yeast. Open your yeast packet and sprinkle it into 1/4 cup of warm water that you have in a large bowl. Continue to stir until yeast completely dissolves.
- Create milk mixture. In a large bowl combine the sugar, butter, and salt to the hot milk and stir. Continue stirring until the sugar dissolves and the butter is melted. Allow the mixture to cool until it is between 105 degrees and 115 degrees Fahrenheit.
- Make your dough. Add the milk mixture to yeast and then beat in an egg. Beat in 4 cups of the flower, 1 cup at a time, until you create a soft dough. Use some of the remaining 1/2 cup flour to dust a pastry cloth.
- Knead your dough. Lightly knead your dough for 5 minutes to work in the remaining flour (use it for flouring the pastry cloth and your hands). Once your dough is kneaded, place it in a warm buttered bowl, and turn it greased side up. Cover, and let rise in a warm place until doubled in bulk, which will take about 90 minutes.
- Make rolls. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth. Take off small chunks of dough and shape into round rolls about 1-1/2 inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13 inch x 9 inch x 2inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes.
- Bake. Brush tops of rolls with melted butter, and bake at 375 degrees Fahrenheit for 18 to 20 minutes, or until nicely browned. Serve warm with plenty of butter.
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