|It's getting to be that time of year where pictures will be crappy---it gets dark way too early! It's hard to take a decent picture with no natural light!|
So, here's the truth:
I come from a great heritage of roll makers. Seriously, my mom makes the best rolls ever. EVER. In fact, before a meal that involves rolls, I'd bet that at least everyone in the family "snitches" at least one roll. Thankfully my mom is smart and makes dozens and dozens of rolls.
Now, obviously, it's heraditary. My grandmother made the BEST rolls. So, I guess my mom is just living up to her genes.
That being said, it has taken me several years to finally get it down. My rolls are good, awesome even, but not quite to my mom's level. I'll get there, and because of this recipe, you can too! In fact, I remember one of the first times I tackled this recipe, my oldest son was about 15 months old, and we were having a "dinner party" at my house. The food was great....and the rolls were. Well, it was kind of a disaster. My mom even came over to my apartment to rescue me as best she could. I still don't know what happened. Bad yeast?? Sure.
I hope my mom doesn't disown me for posting her recipe on the 'net. BUT, I think she'll forgive me. I just can't live my life knowing that people are actually going to be buying rolls from the store for Thanksgiving. Or *gasp*, even worse, making them from a pop-open tube. I just can't have that on my watch.
Anna's Mom Can Cook Super Awesome Rolls
- 2 c. scalded milk
- 1/2 c. butter
- 1/3 c. sugar
- 1 T. salt
- 2 T. yeast
- 1/4 c. warm water
- 2 beaten eggs
- 4-6 or even 7 cups flour
- Heat milk in a saucepan until scalded. [This DOES NOT mean to boil the milk!!] Put milk, butter, salt and sugar together in the bowl of your mixer [aka: kitchen aid] to cool. Putting the hot milk with the butter will melt it, and dissolve the sugar and salt. Let it cool enough that you can put your finger in it. You don't want it to kill the yeast!
- Meanwhile, add yeast to warm water; let rise.
- Once milk mixture has cooled, add yeast, eggs and 4 cups of the flour. Mix well. [Using your bread hook!]
- Now continue to slowly add flour to make a soft dough. You don't want it to completely pull away from the sides like you would a pizza dough. You want it to be soft and still a little sticky. It's kind of a feel thing, you'll get it, I promise! I usually use at least 6 cups (total, so adding 2 more cups at this point), but sometimes up to 6.5 or so.
- Cover bowl with a kitchen towel and let rise for 1 hour. Punch dough down and cover with towel, rise for another hour.
- Pour dough onto a floured surface and roll out for rolls. [The picture shows crescent rolls, but you can do parker house, etc. Or just ball them and line them in a 9X13 inch sprayed pan.] For the crescent rolls, roll a big circle, and cut into triangles [like a pizza], and roll tightly from the widest end to the skinniest end, tucking the end under.
- Let rise on baking sheet [covered with towel] for 1/2 more or until doubled.
- Bake at 350 degrees for 20 minutes. [Watch your oven, I'd set it for 15 and go from there. 20 is how long it takes in my whackadoodle oven!]
- Then eat 15 rolls and then have to run 43 miles the next day to make up for it.
This makes a huge batch of rolls. I usually make this batch, divide it in half, and freeze half of the dough. To freeze the dough, spray a ziploc bag with cooking spray, and then add dough and put it in the freezer. Check on it, to make sure it doesn't continue to rise and explode! To use the frozen dough, just let it defrost and rise one time before use.