Make the rolls up to a week ahead and freeze them....reheat in the oven, wrapped in foil.
Mrs. Avery’s Rolls 2C Scalded Milk, cooled to warm temperature
3T Shortening or Butter, Melted
½ C Sugar
1 t salt
2 eggs, beaten
2 pkgs yeast (or 1T bulk yeast)
1/3 warm water
4-5 cups flour Dissove the yeast in the warm water (about 105 degrees) with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the milk, butter, remaining sugar and salt. After the yeast foams, add the yeast mixture to it, and the two beaten eggs to the mixture. Either by hand or in a stand mixer, blend in flour a cup at a time until the dough is soft and fairly sticky. Turn onto a floured board and knead just until the dough is no longer sticky, but is smooth and satiny. Let rise until doubled, punch down, knead a little, then shape into rolls. Bake at 350 until golden. May brush with egg wash or butter and sprinkle with sesame seeds. Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of sweet breads like cinnamon rolls or brioche. |
