Tuesday, July 20, 2010

Tasty Tuesday!!
*This is a great recipe to let rise on a Sunday while at church. I usually double it.

Homemade Butter Rolls

1 C. Warm Water 3 beaten Eggs

1 T. Yeast 3/4 t. Salt

1/2+ C. Sugar 4 C. Flour

1/2 C. Butter, melted

Mix Yeast and Warm Water together in a large mixer. Let stand for 5 minutes to activate.

Add Butter, Sugar (I add about 2 T. extra), and Salt to beaten Eggs and mix well. Pour into yeast mixture and add Flour. Mix well. You may need to add a little bit more flour. Add it until the mixture pulls away from the sides of the bowl while on the "knead" cycle. Don't add too much or it will make a tough dough. Knead according to your mixer's instructions. (You can hand knead until smooth and elasticy, but works best in a Kitchenaid/Bosch type mixer.

Let rise 3-4 hours. Knead by hand gently, but briefly. Make into desired rolls: crescent, cinnamon, Parker House, etc. The ones in the photo were made by dividing dough in half, rolling each half into a narrow rectangle, brush with softened butter, and then using a pizza cutter, cut into alternate triangles. Roll up.

Let rise another hour or so for the larger, fluffy rolls, or bake immediately.

Bake at 375 degress until browned, about 15 minutes. The outside will need to get a little brown to ensure that the inside isn't doughy.

About 20 rolls depending on the size you make.

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