My Favorite Rolls

Name: My Favorite Rolls
Prep time: 45 min
Cook time: 18 min
Total time: 1 h 3 min
Yield: 25-30 serving(s)
Ingredients: 3 cups warm water; 1/3 cup active dry yeast, plus; 2 teaspoons active dry yeast; 1 1/2 ounces butter or 1 1/2 ounces margarine; 1 large egg; 3/4 cup sugar; 2 teaspoons salt; 1/3 cup powdered milk, plus; 2 teaspoons powdered milk; 3 1/2 lbs flour

Submitted by PrimQuilter

"A nice yeasty roll made from scratch. This has been my contribution to holiday dinners for friends and family for a number of years. Hope you enjoy them as much as I do ! I use a stand mixer starting with the paddle for liquid, when it starts to get thick, switch to your dough hook."

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photo by PrimQuilter

Ready In:: 1hr 3mins
Ingredients:: 10
Serves:: 25-30

ingredients

3 cups warm water
¹⁄₃ cup active dry yeast, plus
2 teaspoons active dry yeast
1 ¹⁄₂ ounces butter or 1 1/2 ounces margarine
1 large egg
³⁄₄ cup sugar
2 teaspoons salt
¹⁄₃ cup powdered milk, plus
2 teaspoons powdered milk
3 ¹⁄₂ lbs flour

directions

Preheat oven 350 degrees.
In your mixing bowl, add warm water and yeast, stirring to dissolve.
Add butter, egg and part of the sugar, mixing well.
Mix 1/2 of the flour with powdered milk, salt and the rest of the sugar.
Add to yeast mixture and mix well.
Add rest of flour as needed until dough is no longer sticky, but not too dry.
Cover bowl with flour sack towel, place in a warm spot and let rise until doubled.
Punch down.
Lightly flour countertop, pull off pieces of dough, making them into a round shape a little larger than a golf ball.
Place 1" apart in greased pan.
Cover and let rise until doubled.
Spray tops with butter flavored spray.
Bake 10 minutes, turning pan and baking another 8 minutes.
Rolls are done when you can thump them with your finger and they sound hollow !

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Reviews

I made this for the "My 3 Chefs Fall 2008" challenge. I have been making bread and rolls for many years and the 1/3 cup of yeast seemed like alot. So I cut way back on the amount. I also just added what felt right for the amount of flour. But I would like to see the recipe with cup amounts and not pounds and ounces. IMO it would be easier for a new cook. They did turn out very crusty and yummy but I left them a little to long for the second rising and they overrose from so much yeast and fell LOL

wicked cook 46