Homemade Butter Rolls
Ingrediënten
Makes 4 dozen
Prep: 15 min., Stand: 5 min., Chill: 8 hrs., Rise: 2 hrs., Bake: 10 min. per batch
- 2 ¼-ounce envelopes active dry yeast
- 1 cup sugar divided
- 2 cups warm water 100° to 110°
- 1 cup butter or margarine melted
- 6 large eggs lightly beaten
- 1½ teaspoons salt
- 8½ to 9½ cups all-purpose flour
Instructies
- Stir together yeast, 2 tablespoons sugar, and 2 cups warm water in a 4-cup liquid measuring cup; let stand 5 minutes.
- Stir together yeast mixture, remaining sugar, and butter in a large bowl; stir in eggs and salt.
- Gradually stir in enough flour to make a soft dough.
- Cover and chill 8 hours.
- Divide dough into 4 equal portions.
- Turn each portion out onto a lightly floured surface, and roll to a 12-inch circle.
- Cut each circle into 12 wedges.
- Roll up each wedge, starting at wide end; place on greased baking sheets.
- (Rolls may be frozen at this point.
- ) Cover and let rise in a warm place (85°), free from drafts, 1½ to 2 hours or until doubled in bulk.
- Bake rolls at 400° for 10 minutes or until golden.
Notes / Tips / Wine Advice:
Unbaked rolls may be frozen for later use. To thaw, place frozen rolls on ungreased baking sheets. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk. Bake rolls as directed.
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