A Fowler Family Recipe
Yeast
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Ingredients
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Directions
- Dissolve 1 Tbsp Sugar in the Water and sprinkle Dry Yeast granules over the water.
- Let sit while heating Milk and Butter until butter melts (stirring helps).
- Remove milk from stove and add Sugar and Salt, stirring until dissolved.
- Move mixture to mixing bowl
- Add eggs, yeast (now bubbly), and 2 cups flour.
- Beat vigorously until smooth and bubbly.
- Cover and let stand for 20-30 minutes (until bubbles show on the surface).
- Add remaining flour, beating and mixing to form a smooth dough. (You may need more flour, but the less the better).
- Put dough in a greased bowl (turn ball over so top is lightly greased).
- Let rise in a warm place until double in bulk (an hour or more). *Or Grandma Fowler lets it sit covered in the fridge overnight. She says the dough easier to handle when it's cold.
- When dough has doubled, turn out onto board and knead gently until all air (as much as possible) has been pressed out of it.
- Divide into thirds. Roll each third into a 8-9in circle, and brush with melted butter.
- Cut each circle into 12-16 wedge shaped pieces. (Cut circle into fourths, then each fourth into 3-4 wedges, depending on the size of roll you want. Grandma usually does 3).
- Beginning at the wide end, roll each piece towards the point.
- Put each roll on a greased cookie sheet with the point downward to prevent unrolling. Leave space between them to allow rising.
- You may brush the tops with melted butter, but Grandma usually doesn't.
- When the sheet is full, cover with a clean cloth (dishtowel) and let rise until very light (about an hour or more).
- Bake at 375° for about 10-15min (until rolls are a light golden brown).