I've really missed keeping up on my little food blog. Life has been taking one exciting turn after another and I am ready to have some time for the things I love.
I really love food. I love creating food. I love the process of fantasizing about a recipe, shopping for just the right ingredients, and then putting it all together in the kitchen. I think my FAVORITE thing about making food is sharing it with people I love.
My husband is my favorite person to cook for, probably because I love him the most-est in the all the world. One of his favorite foods is rolls. A long time ago, (ok, like 3 months ago) I told him I'd try a new roll recipe just for him.
He went nuts. They came and went so fast that I kind of forgot to post about them. After looking through all my pictures of food that I've taken with the intention of putting the recipe on my blog, I realized I never put these up! How could I miss the rolls that disappeared so quickly??
I grabbed this recipe off that place where people look at food porn all day and it led me to This Recipe. I followed the instructions exactly and so I put the exact instructions here so you could have the exact same delicious roll, so kudos to the original source! (That's why they are in italics, because my conscience tells me to make sure everyone knows I COPIED this word for word! It's the bibliography student in me)
 |
| Rolls with a lovely Date Stamp. Score! |
Ingredients:
1 1/2 cups of milk
3/4 cup + 1 Tablespoon Sugar
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour
at least 1 cup of butter
Instructions:
- Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.
- We are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
- Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.
- At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise.
- When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
- Let the dough raise until it has doubled in size.
- Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect. Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.
- Cut the dough into quarters using a pizza cutter. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
- Roll the dough starting with the wide end of the triangle. Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls
- Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.
Printable Version
