Homemade Rolls

I can't remember if I have blogged about my rolls before, but I'm pretty sure not since I'm slightly overly-attached to them. I know most women have their favorite roll recipes and I feel I am too young to be one of those people but these get such huge raves that I am now one of those crazy, baking women. Haha. Anyway, I really wish I could remember where this recipe came from but I have been using it for a few years now and have adapted it as my own. So, sorry lady who one day might read this and find out these are your rolls. I'll give you recognition right now.

This Recipe makes about 20 rolls, I halved the recipe for an 8x8 and that makes 9.
6 cups bread or all-purpose flour

2 envelopes yeast, or 5 teaspoons bulk yeast

2 tsp. salt

2 cups warm water, test on wrist like formula for a baby (110-115 degrees for the obsessive people)

5 tbsp. sugar

1/2 cup melted butter, stick margarine, or oil (obviously, the butter gives the best flavor, or use 1/4 cup each butter and oil)

In a LARGE bowl, dissolve the yeast in the water. Add the sugar, salt and butter or oil; mix till sugar is dissolved. Add 3 cups of the flour; mix well. Stir in 2 more cups of the flour, reserving the last cup of flour for kneading. Mix well, and turn out onto a floured surface. Knead until smooth and elastic, about 10 minutes, adding flour as needed. According to the weather, it may take a little more or less flour for kneading. After kneading, place in an oiled bowl big enough to contain the dough after it doubles in size, and cover with plastic wrap. Let rise in a warm place until doubled in bulk. (I usually put mine on the top rack of my oven and put a pan of warm water on the bottom rack. This really speeds up the rising process.) Punch down and form into rolls. Place into greased pans (2 loaf pans or a 9x13 pan for rolls), and let rise again covered loosely with plastic wrap until doubled in size. Remove plastic wrap and preheat oven to 350-375 degrees. Bake rolls at 350 degrees for 25-30 minutes, checking after 20 minutes. According to the size of the rolls and loaves and differing ovens, the baking time and temperature may vary quite a bit and have to be adjusted for those variables. If the rolls start to get too brown before they are done in the center, you may have to cover loosely with foil. Cool rolls and loaves on wire racks for 10 minutes or so, then carefully turn out onto racks to finish cooling. Run a knife around the sides to loosen if necessary. I butter (yes, real butter!) the tops of the rolls and loaves as soon as they come out of the oven.

 

They are pretty easy rolls to make if you haven't really worked with yeast dough too much. They remind me of the hot rolls at The Pie Dump, the smell takes me back every time. If you have been to The Pie Dump near the high school in Tremonton you should be in the kitchen right now gathering your ingredients for these. Good memories in your own home!

Enjoy!