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It's true-- these were super-easy!
And not overly time-consuming.
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INGREDIENTS:
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1 1/2 cups of milk
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3/4 cup + 1 Tablespoon Sugar
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1 egg
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1 Tablespoon salt
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2 Tablespoons yeast
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2 cups of warm water
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about 9-10 cups of flour
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at least 1 cup of butter
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DIRECTIONS:
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1. Mix 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter
in a microwave safe bowl, and microwave 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.
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2. We are going to add yeast to this hot mixture,
but it will be too hot to just dump the yeast straight in
(it would kill it!). To cool it 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.
**Keep track of how much flour you are adding!!!
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3. When milk mixture is warm and not HOT anymore,
add the yeast mixture into it. Using a fork or wooden spoon,
gradually stir in 9-10 cups of flour
(counting the flour you have already added to cool it earlier).
I would recommend only adding 2 cups at time and stirring in between.
These rolls turn out so much better when they are mixed by hand.
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4. At the end the dough 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. 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.
(You want it to double in size, which usually takes about 45 mins to an hour.)
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5. Cover your working space with flour to prevent the dough
from sticking. Dump your dough out and divide it into 4 balls.
Eyeball the sizes, then lift them up and feel the weight of each ball.
Try to make them even, but they don’t have to be perfect.
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6. 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.
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7. Cut the dough into quarters using a pizza cutter. Then cut each
quarter into three. (This leaves you with 12 slices from the one circle.)
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8. Roll each triangle up from wide end to pointed end and set on a
buttered baking sheet. You should end up with 48 rolls.
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9. Preheat to 350. Place baking sheets in a warm place (on top of the
stove) to let them rise. Once they are touching and full in size,
cook (one pan at a time) in the oven ’till 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.
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10. When taken hot and fresh out of the oven, rub a stick of butter
over the top of the rolls for buttery glaze ;)
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YUM!
