The Rolls
Recipe by: Vera Miller, modified by the O’Connor clan
Servings: 8-10
| Amount |
Ingredient |
Prep Notes |
| 1 scant tablespoon |
yeast |
|
| 1/2 cup |
sugar |
|
| 1 teaspoon |
salt |
|
| 2 cups |
water |
110-120° |
| 1 |
egg |
beaten |
| 7 cups |
flour |
approximate, divided |
| 3 tablespoons |
butter |
melted |
- mix yeast, sugar, salt, and water in large bowl
- add egg and half of the flour, stir, then add melted butter and remainder flour
- kneed, adding flour a teaspoon at a time if too sticky
- coat bowl with oil, place dough in bowl, flip dough, and cover and let rise to double bulk, 60-90 minutes
- deflate and form rolls on greased cookie sheet (our standard size is 50 grams each), cover and let rise to double bulk, about 60 minutes
- preheat oven to 375
- bake 20-25 minutes or until golden brown
- rub tops of rolls with butter as soon as they come out of the oven
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