Dinner Rolls

1 c butter
1 c sugar
1 t salt
1 c milk
4 eggs
~7 c flour (up to 7)
2 pkg. yeast
1/4 t sugar
1/2 c warm water

Start yeast by putting 2 pkg. yeast, 1/4 t sugar and 1/2 c warm water (to make sure yeast is good).

Melt butter and mix in sugar & salt.  Add 2 c of flour.  Add eggs ONE AT A TIME.  Mix well.  Add 2 more c flour and 1 c warm milk.

Add yeast to mixture.

Add up to 3 more cups of flour (sometimes only 2 or 2-1/2).

Knead bread 10 minutes (left, right, top, bottom, flip).

Butter big bowl.  Put dough in bowl, cover with warm cloth.

Rise until doubled in size.

Knead again, for about 2 minutes.

Rest 10 minutes.

Roll out 1/4 of dough at a time to 1/2 to 1/4 inch thickness.  Cut with circular cutter, pull apart, put a small pat of butter in, fold & pinch.  Rise on a baking sheet for 10-20 minutes.  (You can freeze the rolls at this point, to be used in smaller batches.)

Bake 350F for 10-20 minutes, until lightly brown on top.

(If using frozen rolls, take out of freezer and let them thaw before baking.)

Rebecca Brown
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