I’m not the world’s greatest bread maker so anytime I make anything with yeast dough and it turns out, I’m surprised and delighted. Here are the rolls from our Thanksgiving dinner, they were yummy! The recipe comes from The Food Network and were actually pretty easy to make.
1 (1/4 oz) package dry active yeast (or 2 1/4 teaspoons if you have a jar of yeast like I do)
1 cup warm water, about 110 degrees F
1/2 cup sugar
1 egg, beaten
2 teaspoons salt
1 cup milk, scalded and cooled to warm
4 ounces melted butter, plus 2 ounces (4 oz is 1 stick)
5 cups flour, plus more as needed
1 In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk and 4 oz of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for 5 minutes.
2 Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
3 Lightly oil muffin pans. Punch dough down and form dough into 1″ balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise for 30 minutes.
4 Preheat oven to 425.
5 Brush rolls with remaining butter. Bake in preheated oven for 10 – 15 minutes, until golden brown.
Yield: 2 dozen