Sunday, January 3, 2010

Butter Rolls

Butter Rolls

from Beverly Carter

2 Tablespoons yeast + 2 Tablespoons Sugar

2 cups warm water (not hot)

1 cup butter (melted)

6 eggs (beaten)

1 cup Sugar

1 ½ teaspoons salt

8-9 cups flour

Mix yeast, 2 tablespoons Sugar, and warm water in large mixing bowl.

Add Melted butter and beaten eggs to yeast mixture. Add sugar. Mix well.

Add salt and flour slowly to mixture. Dough should be very sticky.

Cover mixture with wet towel and let rise for 2-3 hours until nearly double. Stir down dough.

Cover and let rise in refrigerator for 6-8 hours (usually works best to do overnight).

Remove cold mixture from fridge. Punch down.

Divide dough into 5 balls. Roll ball with rolling pin into a round pizza shape.

Brush with melted butter. Cut into twelve wedges. Roll each wedge into a crescent shape.

Transfer to lightly greased cookie sheet. Repeat with each ball of dough.

Cover with towel and let rise for 4-5 hours until double. Bake at 375 for 10 minutes or until slightly golden brown.

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