With Thanksgiving just this week, I figured I would share my favorite roll recipe. I am not good at making rolls or really breads of any kind. Even if I follow the recipe as close as I can, I usually seem to botch it up. But luckily, this is one recipe that I can successfully make time and time again! These rolls are really just little pillows of heaven. So tasty and so easy. And require no kneading! They do take some time to rise, so plan ahead!
What you need:
1 cup water
1 cup butter
3/4 cup sugar
2 teaspoons salt
1 cup cold water
4 1/2 teaspoons yeast
1/2 cup warm water
4 eggs, beaten
7 1/2 cups flour
In a 6 quart pan bring the 1 cup water to a boil.
Add butter, sugar and salt. Remove from heat.
Add the 1 cup cold water.
Dissolve yeast in the 1/2 cup warm water (not hot).
When first mixture is luke-warm add yeast mixture and beaten eggs. Stir briefly.
Add flour and stir together.
Cover with lid and refrigerate overnight.
The next day, divide dough into fourths.
Roll out each section of dough into a circle on a floured surface.
Cut into wedges (like how you would cut a pizza) and roll up, beginning with the wide end, to form a crescent shape. Place each on a greased baking sheet, about 12 per sheet.
Let rise for at least 4 hours, or freeze to rise and bake at another time.
Bake at 400 degrees for 10-12 minutes, until just slightly golden brown.
Makes 3-4 dozen rolls.
The uncooked crescents can be frozen. Store in freezer bags until ready to use. To use, return them to greased cookie sheets and rise at least 6 hours. Bake as normal.
Before baking them I brush butter on each one. My aunt brushes them before, and after baking, but that's up to you! And I have found it's best to use salted butter, the only time of year I buy the stuff!
What you need:
1 cup water
1 cup butter
3/4 cup sugar
2 teaspoons salt
1 cup cold water
4 1/2 teaspoons yeast
1/2 cup warm water
4 eggs, beaten
7 1/2 cups flour
In a 6 quart pan bring the 1 cup water to a boil.
Add butter, sugar and salt. Remove from heat.
Add the 1 cup cold water.
Dissolve yeast in the 1/2 cup warm water (not hot).
When first mixture is luke-warm add yeast mixture and beaten eggs. Stir briefly.
Add flour and stir together.
Cover with lid and refrigerate overnight.
The next day, divide dough into fourths.
Roll out each section of dough into a circle on a floured surface.
Cut into wedges (like how you would cut a pizza) and roll up, beginning with the wide end, to form a crescent shape. Place each on a greased baking sheet, about 12 per sheet.
Let rise for at least 4 hours, or freeze to rise and bake at another time.
Bake at 400 degrees for 10-12 minutes, until just slightly golden brown.
Makes 3-4 dozen rolls.
Uncooked rolls, waiting to be baked!
The uncooked crescents can be frozen. Store in freezer bags until ready to use. To use, return them to greased cookie sheets and rise at least 6 hours. Bake as normal.
Rolls in the freezer, wait till solid before transferring to zip lock bags.
And my sole baking sheet was being used for something else,
so I used my cast iron pan, and they baked up beautifully! Best pan ever!
Enjoy and Happy Thanksgiving!
.JPG)
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