A large-batch recipe for soft and rich dinner rolls from Melinda Ewing. This yeasted dough, enriched with butter and eggs, creates dozens of fluffy rolls perfect for a crowd or for freezing.
Author
Melinda Ewing
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup | Boiling Water |
| 1 Cup | Butter or Oleo |
| 2/3 Cup | Sugar |
| 2 Teaspoons | Salt |
| 2 1/2 Packages | Yeast |
| 1 Cup | Warm Water |
| 2 | Eggs |
| 6 Cups | Flour |
Instructions
- In a large, heatproof bowl, place the butter, sugar, and salt. Pour the boiling water over them and stir until the butter is melted. Let this mixture cool until it is lukewarm.
- In a separate small bowl, dissolve the yeast in the 1 cup of warm water. Let it stand for 5 minutes until it becomes foamy.
- Pour the yeast mixture into the cooled butter mixture. Add the beaten eggs and about 3 cups of the flour. Beat well with a mixer or spoon to form a smooth batter.
- Gradually add the remaining flour, mixing until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-8 minutes until smooth and elastic.
- Place the dough in a large, greased bowl, cover, and let it rise in a warm place until doubled in bulk (about 1 to 1.5 hours).
- Punch the dough down. Pinch off pieces and shape them into rolls. Place the rolls on greased baking sheets.
- Cover the rolls and let them rise a second time until nearly doubled (about 30-45 minutes).
- Preheat your oven to 375°F.
- Bake for 15-20 minutes, or until golden brown. Brush with melted butter while hot, if desired.
Note
Makes 3 1/2 dozen +
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