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Tuesday, November 8, 2011

Rich Dinner Rolls

Every Thanksgiving my mom is in charge of bringing the rolls to the family dinner because she makes wonderful rolls. This is the recipe that she has used for years.

1 cup milk
1/4 cup sugar
1 teaspoon Salt
1/4 cup (1/2 stick) Butter
1/2 cup warm water
2 Tablespoons yeast or 1 Tbls if using SAF *
2 eggs, beaten
5 1/4 cups unsifted flour

Pour milk into a microwave safe dish, place in the microwave for 1 minute or just long enough that it is luke warm. 
In a medium size bowl combine warm milk, sugar, salt and melted butter.  Cool to luke warm.
Add water and yeast.  
Beat eggs and add to luke warm mixture.
Add 2 cups of flour and beat until smooth.
Stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning to grease the top.
Cover, let rise in a warm place until dough is double in size, about 30 minutes. 
Punch down dough and make into desired shapes.
Bake at 350 for 15 minutes or until a light golden brown.  Brush top of rolls with butter.

*(SAF yeast is a fast acting, high potency yeast that can be added directly to your dry ingredients without it having to be activated in water first. SAF Instant Yeast is more than twice as active as regular compressed yeast, allowing you to reduce the amount of yeast called for.)

To make crescent rolls, divide dough into 4 equal pieces.

Spray counter top with nonstick cooking spray.
Roll each section into a  8 - 10 inch circle 1/4" thick.
Spread with butter.

Using a pizza cutter, cut into  8 - 10 pie shaped pies. 

Roll up wedges from the wide end and place, pointed end down, 2 in. apart on greased baking sheets or parchment paper lined sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 10-12 minutes or until golden brown.

Yield 24 -30 depending on how big you make them.

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