These were amazingly yummy they were light, fluffy and soft! I am notorious for getting myself full on good complimentary rolls at restaurants. In the South, they have Ryans and Texas Roadhouse and let me tell you those restaurants can make some rolls!
Ingredients
- 2 teaspoons active dry yeast
- 1 tablespoon of sugar
- 1/2 cup warm water
- 2 cups milk
- 3 tablespoons of melted butter
- 2 teaspoons of kosher salt
- 1/2 cup sugar
- 7-8 cps of flour
- 2 eggs
Directions:
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Dissolve yeast in warm water with a tablespoon of sugar. Wait 10min or until it bubbles. (if it hasn’t bubbled try this step again with either new yeast or water that isn’t so hot)
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Combine milk, 1/2 cp sugar and salt in a saucepan for 2-3mins. Let it cool.
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Place this milk mixture in the yeast mixture and add 3 cps of flour and beat thoroughly.
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Add melted butter (which has been cooled) and eggs. Mix well.
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Add 4 more cps of flour or just enough to form soft dough. Dough will be sticky.
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Sprinkle a small amount of flour on counter.
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Grease a med. size bowl.
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Knead dough it still maybe a little sticky.
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Put dough in greased bowl and then turn dough over so that the greased part is on top.
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Cover; let rise in warm place until double in bulk 35-45 mins. If the dough is still sticky and unmanageable add 1/4 cp of flour.
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Punch down on floured counter
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Divide into portions for shaping; let rest 10 minutes.
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Shape dough into golf size balls. (makes 36 rolls)
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Place on greased baking sheets.
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Let rise until doubled another 30mins.
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Bake at 350 degrees for 15min or until golden brown.
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Drizzle butter over it and enjoy!
Notes:
- If you add too much flour they come out dense.
- If the water is hot and not warm it will kill the yeast.
- Dough will not rise when yeast is killed or yeast is old.
- If you bite into the roll and it feels doughy they are not done.
image via Christinaly & Ozark-locally grown
