Yeast Rolls

Yeast Rolls

Let me just start off saying this recipe is not supposed to make quite so many rolls, but I cut these small because I have a bunch of heathens who like to eat the rolls while all the Thanksgiving cooking is happening and then I have to make more.

I think I got at least 36 rolls out of this….. it’s supposed to make about 12. I’ll let you do the heathen math….

Yeast Rolls

6-8 c bread flour

4 1/2 tsp yeast

2 c milk

1 T salt

1/2 c oil

1/2 c sugar

3 lg eggs, beaten

1/2 stick melted butter

• In stand mixer bowl with dough hook, combine 4 c bread flour with yeast; set aside.

• Pour milk, salt, oil & sugar in pot; heat over medium, whisking to mix.

• Pour milk mixture into flour and yeast, beat until smooth.

• Add eggs, stirring to mix well. Using hands, add 1c at a time of remaining bread flour, until a soft dough is formed.

• Oil a large glass bowl; transfer dough to bowl. Mark line where dough is before rising.

This is why I always transfer to an oiled glass bowl…I can easily see how much it’s risen.

• Cover with tea towel until dough has doubled in size.

• Knead dough 12-15 times.

• Flour counter and rolling pin. Roll out to 1/2” thick. Cut rolls a generous size (recipe should make 12 rolls).

• Place rolls on silicone lined baking sheet. Rise again until doubled in size.

• PH oven to 350°.

• Bake about 15 minutes, until golden brown, but fluffy.

• Brush with melted butter. Can add minced garlic and herbs to the butter.

Update: These are the ones I made tonight…. When I didn’t have to worry about “starving” heathens….