Several years ago my not yet sister-in-law, Rachel brought the most fabulous rolls ever to a family dinner. I cannot tell you how amazing they were. Delightfully light, but with substance and just a hint of sweetness. I knew I needed the recipe. So, although I did not know Rachel very well yet and felt like a huge dork doing so, I asked her for the recipe. And to my utter delight and eternal happiness, she gave it to me. My life has never been the same. I’m telling you these are the best rolls in the world not only because they taste so darn delicious, but because someone like me who guesses her way through every bread making endeavor, can make a perfect batch of rolls every time. Oh and just in case you’re curious, this recipe came from a lady at Rachel’s church named Doreen. Thank you Doreen and thank you Rachel. You and your rolls are beautiful angels from heaven.
Yield: 24 Rolls
- 2 tablespoons yeast
- ¼ cup warm water
- ½ cup sugar
- 2 cups warm milk
- 2 eggs, beaten
- 1/2 cup butter, melted
- 2 teaspoons salt
- 7 ½ cups flour (approximate)
Combine yeast, water, and a little of the sugar in a small bowl.
Mix sugar, milk, eggs, butter, and salt in a large bowl.
After yeast has proofed a little, add to milk mixture.
Gradually add flour until a soft but not-too-sticky dough has formed. Knead 6-7 minutes. Let dough rise in buttered bowl until doubled in size.
Punch dough down and divide into three balls. Roll out each ball into a flat circle and cut into 8 triangles to make crescent-style rolls.
Let them rise again, about 40 minutes.
Bake at 400°F for approximately 12 minutes (or until golden brown), depending on the size of the rolls.