I came upon these rolls this summer and they are dreamy. Makes 4 dozen.
1 1/2 c. of milk (doesn't matter what kind - we only have skim around here so skim it is)
3/4 c. + 1 Tbsp. sugar
1 egg
1 Tbsp. salt
2 Tbsp. yeast
2 c. warm water
9-11 c. flour
at least 1 c. butter (I used unsalted butter in the milk mix but definitely used salted butter for spreading on the dough and after they're baked.)
Scald 1 1/2 c. milk. (Scald means to get it hot but not boiling), 3/4 c. sugar and 1/2 c. butter cut into pieces in a microwave safe bowl, for about 2 minutes. The butter probably won't be completely melted but that's ok.
In a separate measuring cup, add 2 Tbsp yeast and 1 Tbsp. sugar into 2 cups of warm water. Set aside for a few minutes until the yeast is activated.
Put the milk mixture into a mixing bowl with a bread hook. (You can knead this by hand if needed.) Add 1-2 c. of flour (keeping track of how much you've added), 1 egg and 1 Tbsp. salt. Make sure the stuff in the bowl is not hot (or it will kill the yeast - if you mix it a bit it helps) and then add the yeast mixture. Add flour 2 cups at a time while mixing. The first time I made these, I only used 10 cups and flour and it was like soup. I had to add a ton of flour when I rolled them out. Which is fine - but the second time I just added more flour - closer to 11 cups at least. The bowl won't be clean but it shouldn't be soupy either. After it's well mixed, pour into a large, greased bowl. Cover with plastic wrap that is also greased. Let rise for about 2 hours or until doubled in size. It will get big.
Prepare your cookie sheets - I needed four but could probably have fit more rolls on them. I used my Silpat mats but if you don't have those, grease your cookie sheets.
Flour and/or grease your work surface. Divide the dough into four equal parts. Roll out the dough with a rolling pin into a circle*. Spread about 2 tbsp butter (very soft or melted) onto that circle. Then cut it into fourths with a pizza cutter and then those quarters into three equal-ish pieces. Starting at the wide end, roll up into a crescent tucking the tail under. Set those onto your cookie sheet. Repeat until all the dough is used.
Let those rise until they are fuller than they were. They won't double in size but you'll see a difference. Don't let them get too big or they'll pop and be nasty. Cook for 10-15 minutes in a 350 oven or until golden brown (my magic time is 16.5 minutes!) Right out of the oven, spread some melted butter onto them. YUM YUM YUM.
*I figured out two things with this - if the dough is tough to roll out - bounces back and is acting stubborn, let it rest for about 10 minutes. Makes a huge difference. Also, if you roll out the dough and it looks nothing like a circle, just CUT it into a better shape! DUH! ;)
Deee-LISH!
1 1/2 c. of milk (doesn't matter what kind - we only have skim around here so skim it is)3/4 c. + 1 Tbsp. sugar
1 egg
1 Tbsp. salt
2 Tbsp. yeast
2 c. warm water
9-11 c. flour
at least 1 c. butter (I used unsalted butter in the milk mix but definitely used salted butter for spreading on the dough and after they're baked.)
Scald 1 1/2 c. milk. (Scald means to get it hot but not boiling), 3/4 c. sugar and 1/2 c. butter cut into pieces in a microwave safe bowl, for about 2 minutes. The butter probably won't be completely melted but that's ok.
In a separate measuring cup, add 2 Tbsp yeast and 1 Tbsp. sugar into 2 cups of warm water. Set aside for a few minutes until the yeast is activated.
Put the milk mixture into a mixing bowl with a bread hook. (You can knead this by hand if needed.) Add 1-2 c. of flour (keeping track of how much you've added), 1 egg and 1 Tbsp. salt. Make sure the stuff in the bowl is not hot (or it will kill the yeast - if you mix it a bit it helps) and then add the yeast mixture. Add flour 2 cups at a time while mixing. The first time I made these, I only used 10 cups and flour and it was like soup. I had to add a ton of flour when I rolled them out. Which is fine - but the second time I just added more flour - closer to 11 cups at least. The bowl won't be clean but it shouldn't be soupy either. After it's well mixed, pour into a large, greased bowl. Cover with plastic wrap that is also greased. Let rise for about 2 hours or until doubled in size. It will get big.
Prepare your cookie sheets - I needed four but could probably have fit more rolls on them. I used my Silpat mats but if you don't have those, grease your cookie sheets.
Flour and/or grease your work surface. Divide the dough into four equal parts. Roll out the dough with a rolling pin into a circle*. Spread about 2 tbsp butter (very soft or melted) onto that circle. Then cut it into fourths with a pizza cutter and then those quarters into three equal-ish pieces. Starting at the wide end, roll up into a crescent tucking the tail under. Set those onto your cookie sheet. Repeat until all the dough is used.
Let those rise until they are fuller than they were. They won't double in size but you'll see a difference. Don't let them get too big or they'll pop and be nasty. Cook for 10-15 minutes in a 350 oven or until golden brown (my magic time is 16.5 minutes!) Right out of the oven, spread some melted butter onto them. YUM YUM YUM.
*I figured out two things with this - if the dough is tough to roll out - bounces back and is acting stubborn, let it rest for about 10 minutes. Makes a huge difference. Also, if you roll out the dough and it looks nothing like a circle, just CUT it into a better shape! DUH! ;)
Deee-LISH!
Comments
Post a Comment