|I tell you, the prep is so worth it, |
and the fragrance of the rolls
while baking is overwhelming.
Your efforts will be
Prep: 15 mins. |
Cook: 20 mins.
+ rising time
Posted by Sandra
1/2 cup butter
1 cup whole milk
¼ cup sugar
2 envelopes active dry yeast
½ teaspoon salt
4 to 5 cups flour
2 tablespoons butter, melted (for brushing rolls as they emerge from oven)
Add one stick of butter in a small saucepan over medium-low heat just until melted (do not burn); add the milk and heat just until warm, and add sugar stirring only to dissolve (do not boil). Remove warm mixture from heat and stir in yeast only to dissolve, and then let stand for 10 minutes.
Meanwhile, in a large mixing bowl beat the eggs, pour in yeast mixture while stirring; adding the salt, and flour in increments ending at 4 cups, and then adding more flour to make a soft dough.
Turn onto a floured surface and knead for 5 minutes until smooth. Oil the mixing bowl and place dough ball back into bowl, turning to coat with oil. Cover with plastic wrap and place in refrigerator overnight.
When ready to bake the next day, prepare muffin 2 muffin tins by spraying with oil (I like to use butter-flavored). Remove dough from fridge and punch down. Divide dough in half and make 12 balls out of each half (24 rolls total), laying a kitchen towel over them while leaving in a warm place to rise until doubled, about 45 minutes.
10 minutes before rising is done, preheat oven to 350 degrees. Bake rolls after they have doubled in size for about 20 minutes, just until golden brown. While you are waiting for rolls to cook, melt the remaining 2 tablespoons of butter (30 seconds in the microwave) to brush rolls as they emerge from oven.
Serve with your favorite meals. – Enjoy!
TIP: Slow raise bread dough overnight in the refrigerator develops a richer flavor! Also, feel free to use a stand mixer with a dough hook for mixing and kneading -- it only takes about 6 to 8 minutes total versus the manual option.