1 1/2 cups of milk
3/4 cup + 1 Tablespoon Sugar
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour
At least 1 cup of butter
Heat 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.
Before adding in the yeast to the hot mixture, you will need to cool it first because it’s too hot to just dump the yeast straight in (it would kill it!). To cool the mixture down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly. **Remember to keep track of how much flour you are adding!!!
Make sure your milk mixture is just warm, not boiling and then you can add the yeast mixture!
Near the end of mixing the dough it will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. The rolls turn out so much better when they are mixed by hand. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise. The dough should double in size.
When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
The dough is ready once it has doubled in size.
Cover your work space with flour to prevent the dough from sticking like glue. Dump your dough out onto the floured surface and divide it evenly into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them as even as possible, but they don’t have to be perfect.
Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.
Cut the dough into quarters using a pizza cutter (just like a pizza).
Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
Roll the dough starting with the wide end of the triangle to the tip.
Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven until they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.
Sorry the delay in posting, busy morning, and even busier weekend! I’m still adjusting to fitting so much dance into my life whilst maintaining other responsibilities. I’ll figure it out soon enough blog readers not to worry.
Better late than never right?