Directions: |
Directions:Make lots of space in advance and be prepared for a mess. Also, set a day aside to make these delicious rolls. Remember they freeze well so I make them before Thanksgiving and then I have enough for Christmas. Also, these are the best for Easter for small ham sandwiches. The salt in the ham and the sweet from the rolls - yum!
In small saucepan, add sugar and water. Boil for 5 minutes (this is making a simple syrup). Remove from stove and add the oil. Let cool to room temperature. I usually do this in the morning and then have my coffee while it is cooling.
In my large yellow Tupperware mixing bowl (I pray this does not get lost over the years it was my grandma’s), pour the sugar mixture. Add the salt, eggs, and yeast (that has been blooming). Get a large wooden spoon and start adding the flour, cup by cup. You know you have added enough when dough is still sticky but pulling away from the sides of the bowl. Knead slightly and cover the bowl. Let it rise until doubled in size (about 30 minutes). Punch down and knead on floured surface (granite is best). Cut long triangles and roll into horns (just like your pillsbury crescent rolls in a can). Lay on cookie sheets on parchment paper. Let rise again until doubled again. Brush lightly with egg whites. Bake in 375 degree oven for about 10 minutes or golden kissed brown.
Freeze in large zip locked bags.
You can make braided wreaths from the dough and give as gifts. I started this new tradition. |
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Notes: |
Personal
Notes: Bake for All major holidays, Easter, Thanksgiving, Christmas, and New Years Eve. We used to eat the rolls with ham or turkey. I remember when you were little you used cookie cutters and made reindeer rolls - too funny!
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This recipe for Sweet Rolls is from