Wednesday, April 21, 2010

Grandma's Homemade Rolls

This roll recipe is from my grandma. My entire extended family is in love with these rolls; they've become quite an integral part of every holiday meal. They are certainly not as healthy as other rolls, so we only make them on special occasions. They also take a couple hours, so we only make them when we have time.

1 c milk
1/3 c butter
1 t salt
1/2 c warm water
3 T sugar
1 T yeast
2 eggs
about 4 c flour
additional butter (a few tablespoons), melted

In a medium saucepan, heat milk on medium heat. Remove from heat before it boils. Add butter and salt; stir to allow butter to melt. Meanwhile, add sugar and yeast to warm water. Let sit 5 minutes. In a large bowl or mixer, beat eggs. Stir in yeast mixture. Stir in milk mixture when it is still slightly warm but no longer hot. Slowly add flour until a soft dough forms, pulling away from the sides of the bowl. Let rise until double, about 1 hour.

Divide dough into thirds. With each third, roll into a 10-12 inch circle on a floured surface. Brush with melted butter. Cut circle into 8 equal pieces (they should be sort of triangular in shape). Starting with the wide end at the bottom, roll each roll over your finger, butter side in, and pinch the end tight.

Place three rows of eight on an ungreased cookie sheet. Let rise for about 20 minutes. Bake at 370 for 15-20 minutes, until rolls are golden brown and the bottoms are cooked. Brush the tops with the rest of the melted butter. Let cool for a few minutes, then remove to a cooling rack.

The lovely thing about the crescent shape is that you can easily open your rolls to add butter, honey, or jam!

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