Wednesday, November 9, 2011
Melt-In-Your-Mouth Dinner Rolls
I know I made some rolls similar to these a few weeks ago but I decided to try these for the hot lunch I was to help serve at the school where 3 of our children attend. My Mom makes these rolls for special occasions and I've come to learn that if she makes something you're pretty safe making the same thing and it will always be good.☺If I sound prejudiced, I probably am, but she works miracles in her kitchen! They really do melt in your mouth and they are just as soft this morning as they were yesterday when I baked them. I know this because I had one for breakfast with honey. Mmm,yummy! They spend some time in the fridge so plan ahead if you make them. I prepared the dough and put it in the fridge for a day.
2 pkgs. yeast (I used .25 oz. bulk instant yeast)
1 cup warm water
2 Tablespoons white sugar
2 teaspoons baking powder
2 cups milk
2/3 cup butter
2/3 cup white sugar
½ teaspoon salt
8 eggs, beaten
9 cups flour (mine was a mixture of Gold Medal AP and King Arthur White Whole Wheat)
Dissolve yeast in warm water. Add 2 Tablespoons sugar and baking powder. Let set for 20 minutes.
Meanwhile, scald the milk then add the butter and sugar and salt; stir till melted/dissolved. Cool, then add the beaten eggs.
Add this mixture to the yeast mixture and stir to combine. I used a mixer with a dough hook.
Add the flour. The mixture will look like it needs more flour but resist the temptation to add more.
Cover and refrigerate overnight, or longer. I put mine in a oil sprayed Tupperware bowl with a lid.
Roll out on a generously floured surface, brush with melted butter (not much) and shape into butterhorns or cut into strips and form into pinwheels* or any other shape you prefer and let rise till double in size.
Bake @ 350° for 15-18 minutes. Brush with butter.
*I apologize for the lack of a picture tutorial, but something happened with the upload of the pics that wasn't in the plan. I rolled portions of the dough into 8-10 inch rectangles and cut it into 1 inch wide strips with a pizza cutter. Each piece should be about 5 inches long and 1 inch wide and approx. 1/4 inch thick. Brush lightly with the butter and roll up like a pinwheel. If the pieces are longer the shape isn't perfect after its done baking. The top rises up too high and kinda falls over.