Aunt Doris' RollsPosted: December 13, 2007
My late great-aunt Doris always made the best rolls – I wish I wasn’t so scared of making bread!
Aunt Doris’ Rolls
* Unbleached flour makes rolls more yellow.
* Mix flour in slowly and yeast will start working. This way you need less flour and rolls are lighter.
* Can leave in fridge for 2 days.
* Use wooden spoon and wooden or plastic bowl.
Melt 1 stick butter in 1 cup milk and 1 cup water. Get to stage where you can stick your finger in without burning it.
In large bowl mix 1-2 tsp. salt, 1/2 cup sugar, 1 cup flour, 2 pkg. yeast. Add hot mixture, mix well. Add 2 beaten eggs. Mix. Add 5-6 more cups of any kind of flour to this slowly. Get to kneading consistency, where it doesn’t stick to fingers. Knead until it has good elasticity. Cover with rag, let rise till twice its size (about 1 – 1 1/2 hours). Punch down, leave 10 minutes.
Knead a few times and form rolls or loaves. Grease pans, put rolls in, put in fridge. Be sure they are covered with Saran Wrap.
Take out 1 1/2 hours before you want to cook. Take Saran Wrap off and cover with a rag.
Put in warmed, turned off oven and leave till large enough. Do not put pan directly on hot rack. Put on hot pads (not sure exactly what that means??).
Cook about 10 minutes at 425°. For loaves, cook at 325° for 20-30 minutes.
Take out of pan and brush top with butter.