I'm not sure if you realize it, but I love to cook. I have been cooking since I was 7 and it is a big part of who I am. I thought I would share this side of myself with you. I dream of publishing a cookbook one day, but for now I thought I would start with this Recipe of the Week feature. Some of these recipes will be originals and some of these will be favorites that I love and just want to share with you.
Today we start with yeast rolls. A few years ago, one of my New Years Resolutions was to master yeast. Apparently I have, because these rolls are now a staple in our home and are requested, no demanded every Sunday.
I hope you will enjoy them as much as my family does. I actually make one batch and freeze 1/2 the dough for the following Sunday and even with a family of 4 I still have leftovers every week. They are wonderful reheated and also make yummy ham sandwiches. You see that rather large one to the very right? We call that the Ugly Roll and it is actually fought over in our house. You see, I roll out the dough, cut out the rolls, re-roll the dough and cut out another batch and the dough that is left from that is hand formed into a round and becomes the coveted roll.
2 envelopes active dry yeast
1/2 cup warmed milk
1 cup milk
1/2 cup sugar
1/2 canola oil
2 xlg eggs, beaten
1 tsp salt
5-6 cups flour
melted butter (optional)
Warm 1/2 cup milk to 110°-115° in a 2-cup liquid measuring cup, stir in yeast & let stand 5 minutes. Meanwhile, combine 1 cup milk, sugar, oil, eggs, & salt in a large bowl adding yeast mixture after it has stood for 5 mins. Gradually add 1 cup flour, stirring until smooth. Stir in next 4 cups of flour one cup at a time, mixing well after each addition & then add in enough remaining flour til a soft dough forms (dough will be a bit sticky). Place in a well-greased bowl, turning to grease top of dough.
Cover and let rise in a warm place, until doubled in bulk.
Turn dough out onto a floured surface; knead 5 or 6 times. Now is when you can divide the dough in half & freeze the other portion for the next week. Roll the dough on a lightly floured surface to 1/4-inch thick. Cut with a 2-inch round cutter and place onto a greased cookie sheet.
Cover and let rise in a warm place, 1 hour or until doubled in bulk.
Bake at 375° for 14 to 18 minutes or until golden. Brush with melted butter if desired (but they are even wonderful plain).
Notes: I use my handy dandy Kitchenaid mixer for this recipe. I start out mixing with the whisk attachment, switching to the dough hook after I add the first 2 or 3 cups of flour.
For frozen dough, defrost in refrigerator and then let come to room temperature about 30 mins before you plan on rolling and cutting.