SWEET MEMORIES RECIPES

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THE BEST SWEET ROLLS | JUST A PINCH RECIPES



The Best Sweet Rolls | Just A Pinch Recipes image

These homemade rolls are a recipe that brings back memories of childhood. It's a basic, old-fashioned yeast roll recipe. They smell amazing while baking but be patient... good things come to those who wait. Dense but tender, they remind us of a Hawaiian roll in flavor but with a firmer texture. These rolls are delicious alone, smeared with butter, a bun for sliders, or used to sop up some gravy. You won't be able to just eat one.

Provided by Kathie Carr @kathiecc

Categories     Sweet Breads

Prep Time 2 hours 20 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 9

1/2 cup(s) milk
1/2 cup(s) sugar
1 1/2 teaspoon(s) salt (can use less)
1/4 cup(s) butter, melted
1/2 cup(s) warm water (105-115 degrees)
2 package(s) Fleischmann's active dry yeast
2 large eggs, beaten
4 1/2 cup(s) all-purpose flour, may need a bit more or less, see directions
- additional butter for coating bowls used and brushing on tops of baked rolls

Steps:

  • Scald milk (bring just to a boil and remove from heat immediately).
  • Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.
  • In a large bowl mix warm water and yeast. Stir until dissolved.
  • Stir in lukewarm milk mixture.
  • Add beaten eggs.
  • Stir in half the flour. Beat until smooth. Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors.
  • Your dough should be elastic and slightly stiff but not dry.
  • Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
  • Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.
  • Cover bowl and place in a warm place so it can rise.
  • It will take about 1 hour to double in bulk.
  • At that time punch dough down and turn out onto a lightly floured board to shape.
  • At this point, you can shape and fill as desired. To make dinner rolls, pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.
  • Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour.
  • Rolls should now touch each other. (A little more rising will occur during baking.)
  • Preheat oven to 350 degrees when rolls are about 10 minutes from being ready for baking. When ready to bake place rolls in the oven and bake for 20-25 minutes. They should be browned nicely and smell so good and yeasty!
  • Brush tops of rolls with melted butter immediately when removed from the oven.
  • Allow rolls to sit for at least 10-15 minutes before eating.

THE BEST SWEET ROLLS | JUST A PINCH RECIPES



The Best Sweet Rolls | Just A Pinch Recipes image

These homemade rolls are a recipe that brings back memories of childhood. It's a basic, old-fashioned yeast roll recipe. They smell amazing while baking but be patient... good things come to those who wait. Dense but tender, they remind us of a Hawaiian roll in flavor but with a firmer texture. These rolls are delicious alone, smeared with butter, a bun for sliders, or used to sop up some gravy. You won't be able to just eat one.

Provided by Kathie Carr @kathiecc

Categories     Sweet Breads

Prep Time 2 hours 20 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 9

1/2 cup(s) milk
1/2 cup(s) sugar
1 1/2 teaspoon(s) salt (can use less)
1/4 cup(s) butter, melted
1/2 cup(s) warm water (105-115 degrees)
2 package(s) Fleischmann's active dry yeast
2 large eggs, beaten
4 1/2 cup(s) all-purpose flour, may need a bit more or less, see directions
- additional butter for coating bowls used and brushing on tops of baked rolls

Steps:

  • Scald milk (bring just to a boil and remove from heat immediately).
  • Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.
  • In a large bowl mix warm water and yeast. Stir until dissolved.
  • Stir in lukewarm milk mixture.
  • Add beaten eggs.
  • Stir in half the flour. Beat until smooth. Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors.
  • Your dough should be elastic and slightly stiff but not dry.
  • Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
  • Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.
  • Cover bowl and place in a warm place so it can rise.
  • It will take about 1 hour to double in bulk.
  • At that time punch dough down and turn out onto a lightly floured board to shape.
  • At this point, you can shape and fill as desired. To make dinner rolls, pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.
  • Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour.
  • Rolls should now touch each other. (A little more rising will occur during baking.)
  • Preheat oven to 350 degrees when rolls are about 10 minutes from being ready for baking. When ready to bake place rolls in the oven and bake for 20-25 minutes. They should be browned nicely and smell so good and yeasty!
  • Brush tops of rolls with melted butter immediately when removed from the oven.
  • Allow rolls to sit for at least 10-15 minutes before eating.

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