"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Homemade Butter Rolls- Not Crescent Recipe

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This recipe for Homemade Butter Rolls- Not Crescent, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
J Sue Townsend
Added: Wednesday, October 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 (1/4 ounce) envelopes active dry yeast
1 c sugar, divided
2 c warm water (100-110 degrees)
1 c butter or margarine, melted
6 large eggs, lightly beaten
1 1/2 tsp salt
9 1/2 - 9 1/2 c all purpose flour

Directions:
Directions:
Stir together yeast, 2 tablespoons sugar, and 2 cups warm water in a 4 cup glass measuring cup; let stand 5 minutes.

Stir together yeast mixture, remaining sugar and butter in a large bowl; stir in egg and salt. Gradually stir in enough flour to make a soft dough. Cover and chill 8 hours.

Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface and roll into a 12 inch circle. Cut each circle in to 12 wedges. Roll up each wedge starting at wide end; place on greased baking sheets. (Rolls may be frozen at this point). Cover and let rise in a warm place (85 degrees), free from drafts, 2 hours or until doubled in bulk.

Bake ar 400 for 10 minutes or until golden.

If unbaked rolls are frozen, place frozen rolls on ungreased baking sheets. Cover and let rise in warm place (85 degrees), free from drafts, 2 hours or until doubled in bulk.

Personal Notes:
Personal Notes:
This recipe is doubled

 

 

 

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