In my world there are two kinds of rolls. The kind you eat with soup and salad (hearty, rustic, chewy) and the kind you eat with a roast beef dinner (light, delicate, eggy). Because I don’t do roast beef dinners often (no offense, just not that into meat lately), I almost never make the latter. But if you are a Mormon or any other church-going soul and you love the days of large family gathering Sunday meals, you know these rolls. This particular recipe is from Danny’s side of the family. His sisters, mother, and grandmother all have the recipe memorized. These rolls are so very good. And I’m sure your family has your own version. In case you don’t, feel free to use the Cannon’s version. They like to share.
1/2 cup warm water
1 Tblsp. Yeast
1/2 cup sugar (plus a bit more to help the yeast)
1/2 cup butter (melted, but not too hot, don’t want to kill the yeast, now)
1 1/2 cups milk
2 eggs (room temperature)
1 tsp. salt
4-5 cups flour
Combine yeast, warm water, and the bit of sugar and wait for mixture to bubble up, about 7 minutes. For you brainiacs out there this is called “proofing” the yeast. We just want to make sure that dear little bacteria is up and running. While you are waiting for mixture to react. Grab a very large bowl and in it combine sugar, butter, milk, and eggs. Mix well. Add yeast mixture then add flour. Mix all ingredients together with wooden spoon but do not overmix. Unless you want chewy rolls. These should light and fluffy, not chewy. Mix just until moistened. Cover bowl and let rise ’til double (45 minutes-1 hour). After this initial rise, shape rolls however you’d like:
With heavily floured hands, floured board, and a bowl of flour on the side, divide the ball of dough into two halves and shape.
Shape options (among the many there are, these are two I use often):
1. Roll into circle and, using a pizza cutter, cut into pizza slices, roll each slice into crescent shape.
2. Roll into circle, cut pieces with biscuit cutter then fold each small circle in half.
Place rolls on baking sheet, then let rise ’til double in size again. Bake for 10 minutes at 350 degrees F.