How we love having home-made rolls for special occasions!
I ran out of time to share PAM’s delicious rolls with you before Thanksgiving.
What am I doing sharing them with you now?
Now that you’re into the Christmas rush, should I really be adding one more thing to your list? After your family tastes these rolls,
It’s a two-day process, but the refrigerator takes most of that time. The first day, you begin with butter and a few dry ingredients.
After your mixture is all combined in a large bowl, cover with plastic wrap (or a lid if you are a lucky one who has a bowl with a lid!).
Place in the refrigerator at least overnight. Two or three days is even better.
Don’t you love that? If you get too busy to bake the rolls the next day, you have permission to p r o c r a s t i n a t e .
You truly love me now, right?
Your bowl needs to be large, so the dough has room to expand. This is what it looks like when you remove the covering – all risen and beautiful.
Stand over the bowl and breathe in the heavenly scent. Ah…
Now you are motivated to get those babies in the oven, whatever it takes!
When you break into your dough, it will decrease in size again, but that’s OK. They’ll soon rise to another occasion!
Divide the dough in half and in half again. Roll out one section into a thin circle – about 1/8th inch. Cut into quarters.
Cut each quarter into four wedges. Roll dough from large end to small.
Place them on baking pans.
Cover with clean tea towels and let them rise for two hours.
After rising, bake at 375 degrees for 10-15 minutes. Prepare yourself for your home to be filled with an amazing aroma.
You WILL NOT be able to resist breaking one open. Looking at the flaky goodness is one fine thing.
And, tasting puts you into another altogether divine dimension. Now, wasn’t that worth the effort? I’ll say!
- 6 cups all-purpose flour, UNSIFTED plus 2 cups more
- 1 cup sugar
- 1 teaspoon salt
- 1 pound butter (4 sticks)
- 4 beaten eggs
- 1-1/2 cups milk
- ½ cup warm water (85-90 degrees)
- 2 packages dry yeast (5 teaspoons)
- Mix 6 cups flour, sugar, and salt in a large bowl. Cut in butter with pastry blender or fork until crumbly like when making pie crust.
- Mix yeast and warm water, then mix with eggs and milk.
- Blend wet ingredients into dry mixture and add 2 more cups of flour. Mix until all flour is incorporated.
- Cover and refrigerate overnight, 2 or 3 days is better
- Remove dough from refrigerator 5 or 6 hours before cutting. Leave covered and not in a sunny place.
- Divide dough into 4 equal portions.
- Roll out one portion at a time into a large circle, ⅛-inch thick.
- Cut into quarters, then cut each quarter into 4 wedges.
- Roll from large end of wedge to small, and place on baking sheet.
- Cover rolls with tea towels and let rise for 2 hours.
- Bake in 375-degree preheated oven for 10-15 minutes.
- Makes 64 rolls,
- Eat all you can while fresh, then place leftovers in gallon zip-top bags and freeze for later.
- Remove as needed and warm in oven or microwave.
Your family will agree that your effort was worth it (of course!). Store extras in gallon-sized bags to freeze. It’s so easy to remove just what you need and warm for each meal. You can warm in oven or microwave.
You can also make cinnamon pin wheels with this dough. You know…for more holiday drooling. I hope to share that with you soon. My family hopes so, too! 😉
I’m sharing with Metamorphosis Monday.