1 cup sugar
3/4 cup melted butter
2 1/2 tsp salt
4 1/2 cups warm water
4 eggs
4 Tbsp yeast
13 cups flour
Mix water and yeast in large bowl. {This recipe fits in my larger KitchenAid bowl}... Add sugar to feed yeast. Melt butter. Add butter, salt, & eggs to yeast mixture. Add flour 3 cups at a time, mixing after each addition until blended. Turn into a greased extra large bowl. Grease the top and lightly cover with plastic wrap. Set in a warm place and let rise until doubled. Punch down and simply squeeze off blobs of dough, remembering that they're going to rise again. Place on a silpat-lined, or lightly greased cookie sheet. Let rise until doubled. Bake in a preheated 350 degree oven for 20 minutes or until golden brown. Immediately brush melted butter on rolls while they're still hot. Cool on wire rack. Store in a cool dry place.
One of our favorite things to do with these rolls is to make Chicken Malibu Sandwiches...
simply cut the roll in half. Place a chicken patty or breaded chicken, a couple thin slices of ham, and a slice of swiss cheese on the roll. You can add any condiments you choose. These sandwiches make a great lunch or dinner
Showing posts with label rolls. Show all posts
Showing posts with label rolls. Show all posts
Sunday, January 16, 2011
Tuesday, November 25, 2008
The Best Rolls
Ingredients
2 1/2 cups warm milk
4 teaspoons dry yeast
1/2 cup sugar
1/2 cup butter, softened
2 teaspoons salt
2 eggs
7 cups flour
1/4-1/2 cup butter (reserved)
Directions
1. These are really sticky and should be make in a kitchen aid mixer with the dough hook
2Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
3Add sugar, 1/2 cup melted butter, salt and eggs; mix well.
4Add flour and mix well.
5Blend at medium-low speed for about 5-10 minutes, scraping down sides once or twice.
6Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
7Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.
8Remove the dough from the bowl and divide into 36"plops"; The dough will be very sticky.
9Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops"-- they will smooth out as they raise.
10Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
11Melt the reserved butter and drizzle over the top of the rolls before baking.
12Bake at 400°F for 10-15 minutes or until golden
2 1/2 cups warm milk
4 teaspoons dry yeast
1/2 cup sugar
1/2 cup butter, softened
2 teaspoons salt
2 eggs
7 cups flour
1/4-1/2 cup butter (reserved)
Directions
1. These are really sticky and should be make in a kitchen aid mixer with the dough hook
2Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
3Add sugar, 1/2 cup melted butter, salt and eggs; mix well.
4Add flour and mix well.
5Blend at medium-low speed for about 5-10 minutes, scraping down sides once or twice.
6Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
7Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.
8Remove the dough from the bowl and divide into 36"plops"; The dough will be very sticky.
9Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops"-- they will smooth out as they raise.
10Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
11Melt the reserved butter and drizzle over the top of the rolls before baking.
12Bake at 400°F for 10-15 minutes or until golden
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