This recipe is my favorite roll recipe of all time. My mom used to always make these for Christmas and Thanksgiving, and this year I am carrying on the tradition of baking them at Christmas. Soft and yeasty and a bit sweet, they make your mouth water.
Muffin, being a carbo-vore, loves rolls, and these rolls are no exception. This recipe is completely Muffin Approved.
Source: My Mom (original: Better Homes and Gardens)
4 ¼ – 4 ¾ cups AP flour
1 pkg dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter or shortening
¾ teaspoon of salt
2 beaten eggs
In a large mixing bowl, stir together 2 cups of flour and the yeast. In a medium saucepan, heat an stir milk, sugar, butter, and salt just until warm and butter almost melts. Add liquid mix to dry mix with eggs. Beat with electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high 3 minutes. Stir in remaining flour.
Knead with remaining flour until smooth and elastic (six to eight minutes). Shape into a ball. Place in lightly greased bowl. Turn once. Cover and let rise in a warm place until doubled (one hour).
Punch dough down. Turn out onto lightly floured surface. Divide dough in half; cover; let rest ten minutes. Lightly grease muffin cups.
Shape into desired rolls and place into muffin cups. Cover and let rise 30 minutes. Bake in a 375 degree oven for 12-15 minutes or until golden. Immediately remove from pans. Cool on wire racks. Makes 24-36.
This recipe is completely Muffin Approved!
What is your favorite roll shape?