For as long as I can remember, these rolls have been a part of Thanksgiving and Christmas dinner and not only a part, but my favorite part That may seem silly when these two holidays are often filled with honey roasted ham, turkey, mashed potatoes, green bean casserole, and many other delicious items but these rolls have always held the highest place in my tummy
No matter how stuffed I get, there is always room for seconds on rolls and that is after starting with at least two rolls on my plate First sign of addiction? Possibly
These rolls are so delicious warm out of the oven and smothered in butter and honey or jelly.
My amazing, sweet mother made a special pre-Christmas batch so that I could share the recipe with all of you. Enjoy!
2 t yeast
1 c whole milk
1/2 c sugar (+ 1/2 t for yeast)
1/2 t salt
1/2 c butter (1 stick)
4 c flour
- Dissolve 2 t yeast, 1/2 t sugar in 2 T warm water.
- Cook milk in a saucepan on medium heat until bubbles form on edges. Remove from heat. Add sugar, salt and butter.
- In large bowl, beat 2 eggs. Once milk mixture has reached room temperature, add to the eggs. Add yeast and mix. Add 4 cups of flour and mix again.
- Chill in fridge for several hours (dough can be chilled overnight if wanting to make the night before).
If making whole recipe, split dough in half. Flatten dough to prepare for rolling.
Roll out the dough. Flip the dough over.
Roll dough out until about 1/4 inch thick (maybe even less, see picture). Start by melting a 1/2 stick (1/4 c) of butter. Melt more if needed. Brush melted butter on dough.
Slice dough into 16 sections. Dip end of knife in flour to help ease slicing through dough.
Start rolling each section of dough, starting from the larger end. Repeat steps for other half of dough.
Place rolls on a baking sheet and let rise until they double in size. Bake at 375 Fahrenheit on the middle rack until golden, about 10-15 minutes. Their tops can get dark fairly quickly so make sure to stay close.
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