Today I am thankful for my mom's roll recipe which she has passed down to me. I've seen a lot of people post their amazing roll recipes and I have to say, none of them can hold a candle to these babies. They are in high demand every Thanksgiving and Christmas when I make them. Since all the ones were devoured on Thanksgiving day I promised my son I would make him some more and did so today. They are simple in ingredients, but take about 4 hours to prepare and the technique definitely makes a difference. Don't believe me, take one bite and you'll be hooked. I guarantee it.
Jane's Perfect Rolls
1 C Milk
1/2 C Sugar
1/2 C Cooking Oil
3 Eggs
1 Package Rapid Rise dry yeast
2/3 tsp. salt
3 cups flour
Directions:
Scald milk and cool to lukewarm. Beat eggs until light. Add the 1/2 C sugar gradually to the eggs, beating all the time. Add salt. Mix the oil with the milk and then add to egg and sugar mixture. Mix yeast in thoroughly. Finally add the flour, beating as it is added. Cover with moist, warm towel and put in a warm place. I put mine on the stove top and have a space heater blowing right on it. Let rise until the dough is double in size.
For this part you will need a large area to work with. I clean off my island counter top and then generously sprinkle flour over the surface. Then I take my dough and dump it onto the counter covered with flour. I sprinkle more flour over the top of the dough and rub flour over a rolling pin so it doesn't stick. Then I start rolling out the dough into a large rectangular shape. If my rolling pin sticks to part of the dough, I add a little flour to that spot and keep rolling.
Once you have your large rectangle, get a knife and cover with flour. Starting on one end cut a triangular shape (Mine are usually apprx. 4" wide by 10-12" long) and roll into a crescent roll shape by starting at the larger end and rolling. If your dough is sticking to the surface as you roll, stick your fingers in the flour and keep rolling. The key is to not add too much flour, that is why I add little bits as it is needed. Once you have rolled your triangle into a crescent, place it into a greased and lightly floured pan (I use 9x13 glass pans and fit them two across and 5 down - 10 total in a pan). Most of the time my rolls look kinda messy and it's okay, they will rise and look so much better once they are cooked!
Once a pan is filled with rolls put the pan on the stove top and cover again with a moist, warm cloth and let rise (I still have the space heater going). I keep heating up the cloth in the microwave every several minutes so it stays hot and steamy on the rolls as they rise. Once they have doubled in size, you put them in the oven at 350 degrees for 18-20 minutes or until the tops just start turning a light brown (see above photo for how they should look).
Then you just butter and eat. So good, so perfect.
If anyone is interested, I can do a step-by-step recipe with pictures so you can see how I do it if it helps. Just let me know.
Jane's Perfect Rolls
1 C Milk
1/2 C Sugar
1/2 C Cooking Oil
3 Eggs
1 Package Rapid Rise dry yeast
2/3 tsp. salt
3 cups flour
Directions:
Scald milk and cool to lukewarm. Beat eggs until light. Add the 1/2 C sugar gradually to the eggs, beating all the time. Add salt. Mix the oil with the milk and then add to egg and sugar mixture. Mix yeast in thoroughly. Finally add the flour, beating as it is added. Cover with moist, warm towel and put in a warm place. I put mine on the stove top and have a space heater blowing right on it. Let rise until the dough is double in size.
For this part you will need a large area to work with. I clean off my island counter top and then generously sprinkle flour over the surface. Then I take my dough and dump it onto the counter covered with flour. I sprinkle more flour over the top of the dough and rub flour over a rolling pin so it doesn't stick. Then I start rolling out the dough into a large rectangular shape. If my rolling pin sticks to part of the dough, I add a little flour to that spot and keep rolling.
Once you have your large rectangle, get a knife and cover with flour. Starting on one end cut a triangular shape (Mine are usually apprx. 4" wide by 10-12" long) and roll into a crescent roll shape by starting at the larger end and rolling. If your dough is sticking to the surface as you roll, stick your fingers in the flour and keep rolling. The key is to not add too much flour, that is why I add little bits as it is needed. Once you have rolled your triangle into a crescent, place it into a greased and lightly floured pan (I use 9x13 glass pans and fit them two across and 5 down - 10 total in a pan). Most of the time my rolls look kinda messy and it's okay, they will rise and look so much better once they are cooked!
Once a pan is filled with rolls put the pan on the stove top and cover again with a moist, warm cloth and let rise (I still have the space heater going). I keep heating up the cloth in the microwave every several minutes so it stays hot and steamy on the rolls as they rise. Once they have doubled in size, you put them in the oven at 350 degrees for 18-20 minutes or until the tops just start turning a light brown (see above photo for how they should look).
Then you just butter and eat. So good, so perfect.
If anyone is interested, I can do a step-by-step recipe with pictures so you can see how I do it if it helps. Just let me know.
2 comments:
Of Course I want pics! lol! ; )
I love bread recipes. I just taught myself how to make bread this last year. I have two big wooden boards to roll things out on, and make more counterspace when I need it. I'm excited to try this recipe out. They look delicious.
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