Directions: |
Directions:Combine first five ingredients (sugar, salt, yeast, warm water, eggs); mix 2 minutes on low speed in mixer; set aside. The yeast will make the mixture foamy, which is a crucial sign that the yeast is doing its job.
Combine flour with remaining ingredients. Start the mixer very slowly to avoid flying flour. Mix 2 minutes using dough-hook.
Add yeast mixture; mix 3 minutes on medium-high speed, until the dough is elastic and pulls away from the sides of the bowl.
Cover with Saran Wrap, then tea towels; let rise in a warm place (top of the refrigerator or countertop not directly by the oven) until doubled in bulk.
Punch down dough. Cover again and refrigerate overnight.
Shape into balls by pinching off pieces, dipping each in a small bowl of flour, putting each piece in the left hand, kneading it with your right hand until smooth.
Place on parchment covered cookie sheet, cover with tea towels and put in a warm place to rise until double in size.
Bake 10-12 minutes or until medium golden brown. Use a stick of butter to coat each roll while it is hot. |
Personal
Notes: |
Personal
Notes: Jeff and Mark had a colossal roll capacity. Mark's holiday meals consisted mainly of Martinelli's Sparkling Apple, a little bit of cranberry sauce and turkey, and rolls. Jeff relished every dish, but he didn't allow anything to impede his roll and butter consumption. The smell of rolls baking was always the last thing before we sat down to eat.
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This recipe for Doubly Good Yeast Rolls is from