(Optional) You may want to just buy rolls. These take a lot of time and baking them can be difficult with the yams and turkey etc. Prepare the night before, but roll out about 2-2 1/2 hours before you serve them.
Bake at 375 degrees Yield: 50 rolls or 25 sandwich buns
2 cups milk
½ cup + 2 Tbs. sugar
2 tsp salt
½ cup butter or margarine
2 Tbs. yeast
3 eggs
5 1/2 cups flour
In a sauce pan or microwave safe bowl, mix milk, sugar, salt, and butter/margarine. Heat on medium low, stirring occasionally, until butter is almost melted. In the microwave it takes about 1 ½ - 2 minutes. Stir after every 30 sec. Let cool for a few minutes if needed (if it’s too hot it will kill the yeast) and then sprinkle with in the yeast.
In a large bowl (KithcenAid mixers will work), beat eggs. Then pour scalded ingredients into the eggs and mix. Add about 2 ½ cups of flour at once, mix, and then ½ cup at a time until it’s all blended. The dough will be quite sticky but will stiffen up in the fridge.
Note: I use a 5 quart ice cream bucket for one batch. It comes out better if you spray the bucket and lid before adding the dough. After about 2 hours and/or before going to bed, check the dough to make sure it hasn’t popped the lid off. If it does, just punch it down and put the lid back on. It can get all over your fridge and dry out if the container is open. I haven’t had too many problems with a single batch however.
Roll out the rolls about 2 ½ hours before you want to serve them. You can do them sooner if you need to.
I roll them out on a floured surface to about ½ inch thick. You can cut them with a glass or round cutter, butter them with a pastry brush and fold them in half. Press the edge together in the center. (You can also put them in muffin tins or cut them and rolled like crescent rolls.) Let rise for about 1 ½-2 hours and bake at 375 degrees for 12-15 minutes until golden brown.
If making sandwich rolls just butter a circle and then put another one on top of it.
-Kat Dahl
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