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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 rolls 52g Recipe makes 36 rolls) |
||
| Calories 149 | ||
| Calories from Fat 44 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.0g | 7% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 169mg | 7% | |
| Potassium 65mg | 1% | |
| Total Carbohydrate 22.3g | 7% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 2.9g | ||
| Protein 3.6g | 7% | |
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36 rolls
Ingredients
- 2 1/2 cups warm milk
- 4 teaspoons dry yeast
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 teaspoons salt
- 2 eggs
- 7 cups flour
- 1/4-1/2 cup butter (reserved)
Directions
1
Note: Due to its sticky nature, this recipe is best made in a standing mixer with a dough hook; the truly persistent could probably make this by hand with a bowl and a wooden spoon-- these rolls are worth the extra effort.2
Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.3
Add sugar, 1/2 cup melted butter, salt and eggs; mix well.4
Add flour and mix well.5
Blend at medium-low speed for about 5-10 minutes, scraping down sides once or twice.6
Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.7
Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.8
Remove the dough from the bowl and divide into 36"plops"; The dough will be very sticky.9
Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops"-- they will smooth out as they raise.10
Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.11
Melt the reserved butter and drizzle over the top of the rolls before baking.12
Bake at 400°F for 10-15 minutes or until golden.
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- Course > Breads > Rolls/Biscuits
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- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
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- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Red Hook
On Jun 17, 2009
The dough was VERY soft and sticky. It ran together and did NOT stay in "plops" at all. There was no separation between the rolls, it was just a mass of dough. I was all prepared to come on here and give it one star and be sad I wasted ingredients. That said, they are frickin scrumptious. Next time I will use 2-1/4c milk and perhaps 7-1/4c flour. I let them rise twice for an hour each time before "plopping". I put some in muffin tins and they came out great. Seriously, folks, they taste awesome. But as far as looks go? Meh. Good thing I was making it to go with soup just for the family.
From: Rejoice
On May 4, 2009
We made these wonderful rolls and they turned out great. We did form them into slightly flat balls and placed them into a buttered dish. I made them with 4 cups unbleached white flour and 3 cups wheat flour. They were great!
From: mianbao
On Sep 10, 2004
Mmmmm, yes, very soft and very light and buttery. I'm happy I found this recipe. I made the rolls by hand, without any additional flour, so the punching down and dividing into "glops" was a little messy. I buttered my hands in the end, and that worked fairly well. Thank you very much for sharing this recipe.
From: Marianne5
On Oct 11, 2005
I have always been intimidated when it comes to making bread. This recipe has converted me into a dinner roll expert in one batch! I halved the recipe for a dinner party of four. They were light and had a delicious buttery flavor. I had extra time and allowed these to rise 3 times (for 1 hour each) prior to making the "plopps" and letting them rise for the final 40 minutes. I made 18 rolls using one 9x13 pottery baking dish.We used leftovers for breakfast with jam and mini turkey sandwiches for dinner. Thank you for this wonderful recipe! I will definately make these again! Marianne
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