Directions: |
Directions:1. Warm milk on the stove over low heat. Test temp with finger, should be warmed but not hot. Sprinkle yeast over surface of warmed milk. Allow to rest for 5 minutes. (may need to slightly mix the yeast in but do not stir.)
2. Beat in sugar, eggs, ˝ cup softened butter and salt. Blend thoroughly. (I use a KitchenAid on low to not over mix)
3. Gradually stir in flour (if using a KitchenAid switch to dough hook, this really helps) until the dough is mixed but still slightly sticky to the touch. Should be able to pick it up but should not be overly dry or firm.
4. Set in a warm place in a lightly greased bowl and cover (I use a damp towel over mine with a small space heater blowing warm air intermittently to keep the bowl warm.)
5. Punch down the dough, cover and allow to rise again. Repeat this two times. (3 Punches, 4 Rises)
Pre-heat oven at 400 degree (I know this is early but it helps the next step)
6. Break dough off in 2-3 inch size pieces of dough, roll lightly into round shape, place in lightly greased baking dish (I use round cake pans or if you have them cast iron skillets). 10-12 rolls per dish.
7. Set them on the warm oven, cover and allow to rise until doubled….20-30 minutes depending on room/stove top temp.
8. Cook at 400 for 10-15 minutes (14 on mine) until tops turn golden brown. When rolls are finished brush with melted butter and serve warm.
If not serving right away, let them set and cool slightly and then turn dish over and dump the circle of rolls out together. Allow them to cool and air dry or the bottoms will become soggy in the cooking pan.
To store Grandma used to wrap them in foil. They stay good for several days like this.
*If you have leftover dough, break out the skillet and whip up some elephant ears. |
This recipe for Grandma’s yeast rolls is from