Fluffy Dinner Rolls

Posted on August 14, 2011

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I got this delicious roll recipe from my good friend Jennifer O’Haley.  I used to make them all the time when I lived at a slightly lower altitude, but since I moved to over 4,000 feet they have been a little more touchy.  I think I have finally figured out that I have to add A LOT more flour.

FLUFFY BUTTER ROLLS

Dissolve 1 T of yeast in ½ cup warm water. Add 1 tsp salt, ½  cup sugar, 2 beaten eggs, 2 cup warm water mixed with 1/3 cup melted butter.  Whip until foamy.  Stir in 5 cups flour (high altitude, +4,000 ft., add 1 more cup of flour).

Dough will be very soft and sticky, but don’t be tempted to add more flour. Let rise in the bowl until doubled. Punch down—divide in half.  Roll one half into a circle.  Cut into four sections—like a pizza—with each section having 4 “slices.”  Roll each slice from the widest part, creating a little crescent roll.  16 rolls fit nicely on a greased sheet cake pan.  Brush each roll with butter, and cover with saran wrap.  You should have two sheet cake pans of rolls.  Rise again until doubled.  Bake rolls at 400 for about 12-15 minutes.

Variations:

1.  Mix butter with minced garlic.  Spread on rolls before rolling up and sprinkle with poppy seeds.

2.  Spread butter, sprinkle w/sugar & a good amount of fresh orange zest.  Roll like a pinwheel and brush a sugar glaze made w/orange juice when they are still warm.

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Posted in: Breads, Side Dishes