AuthorAndreaSimply the best, one of grandma's gifts of love to her family.
Step 1 - Scalding Milk -
SCALDING MILK - Grandmas recipe called for scalding milk and I have made it with or without scalding but I recommend doing it like she did it.
This is how you scald milk -
Pour the milk into a saucepan.
Heat over medium heat, stirring occasionally, until the milk reaches 180°F (82°C) (you can use a food thermometer to check).
After scalding/reaching 180, remove it from the heat and allow the milk to cool down to about 110°F (43°C) before adding it to the dough mixture if it's to be combined with yeast. If the milk is too hot, it can kill the yeast, preventing the dough from rising properly.
Scalding milk isn't always necessary in every recipe, but in many yeast-based recipes like rolls, it is used to improve texture and flavor.
If I don't scald the milk for the recipie, I at least bring the temperature of the milk up to 100-110 degrees on the stove so the yeast can proof easier.
Step 2 - Make yeast mixture -
I use a kitchen aid mixer with a dough hook so I will do this step in the mixer. Put 1/2 c sugar in the mixer bowl then pour the scalded, warm (110-110degree) milk over the sugar in the mixer bowl and sprinkle yeast on top. Grandma would stir it up with her finger a little. Let the yeast sit for 5-10 minutes until frothy. If it is not frothy at this point, your yeast may be bad so just throw it out and start over or your rolls won't rise.
Step 3 - Add wet ingredients
To the yeast mixture, add 1 stick softened (1.2c) butter, 2 eggs, 1t salt and mix on low in the mixer until blended.
Step 4 - Add flour
With mixer on low speed, slowly start adding the 4-5 cups of flour until it forms a ball and comes away from the sides of the bowl. When you reach adding 4 cups of flour, add a little bit at a time. I typically end up adding about 4 1/2 cups of flour but there are factors of humidity etc. so it may vary.
Once dough comes together, increase mixing speed and mix for 6-8 minutes until smooth and elastic. Or if kneading by hand, knead by hand for 10-12 minutes.
First Rise -
Pull dough out of bowl and put the dough into a buttered or oiled bowl to rise. I knead it a few times into a ball before putting it into the bowl. Cover with a towel or saran wrap.
Rise for 1-1 1/2 hours until it doubles in size. Dough needs to be in a warm place such as put into the bowl into the oven with the light on and door shut, or just heat the oven a very tiny bit for like 15 seconds. 😉
Punch down, roll and cut dough.
After dough doubles, punch down the dough and cut this ball in half and roll out half of the dough into 12" circle. Spread softened butter on top of the circle. Then use a pizza cutter or knife to cut the circle into 4 pieces, then cut each quarter into 3-4 pieces. It is probably nicer to cut into 3 pieces - a total of 12 triangles for the 12" circle. If you cut into 4 pieces you will have tiny rolls which are also cute.
Take each triangle that has been cut by the wide end and start rolling. At the end of the rolling, pinch the end into the roll so as it rises, it won't pop apart. Tuck the pinched end under the roll during rise time.
2nd Rise -
Place 24-36 rolls onto 2 cookie sheets about 1" apart. Recipes vary on rise time, anywhere from 30-45 minutes to hours. I think it is better to let them rise for 3-4 hours until you see them really start to puff up.
Bake -
\Then bake at 375 for 10-15 minutes, but watch them so they don't get too brown. A light-medium browned golden color is great.
When they come out of the oven, brush the rolls with butter. You can also save the butter wrapper and use that to put the butter on the rolls.
Ingredients
Directions
Step 1 - Scalding Milk -
SCALDING MILK - Grandmas recipe called for scalding milk and I have made it with or without scalding but I recommend doing it like she did it.
This is how you scald milk -
Pour the milk into a saucepan.
Heat over medium heat, stirring occasionally, until the milk reaches 180°F (82°C) (you can use a food thermometer to check).
After scalding/reaching 180, remove it from the heat and allow the milk to cool down to about 110°F (43°C) before adding it to the dough mixture if it's to be combined with yeast. If the milk is too hot, it can kill the yeast, preventing the dough from rising properly.
Scalding milk isn't always necessary in every recipe, but in many yeast-based recipes like rolls, it is used to improve texture and flavor.
If I don't scald the milk for the recipie, I at least bring the temperature of the milk up to 100-110 degrees on the stove so the yeast can proof easier.
Step 2 - Make yeast mixture -
I use a kitchen aid mixer with a dough hook so I will do this step in the mixer. Put 1/2 c sugar in the mixer bowl then pour the scalded, warm (110-110degree) milk over the sugar in the mixer bowl and sprinkle yeast on top. Grandma would stir it up with her finger a little. Let the yeast sit for 5-10 minutes until frothy. If it is not frothy at this point, your yeast may be bad so just throw it out and start over or your rolls won't rise.
Step 3 - Add wet ingredients
To the yeast mixture, add 1 stick softened (1.2c) butter, 2 eggs, 1t salt and mix on low in the mixer until blended.
Step 4 - Add flour
With mixer on low speed, slowly start adding the 4-5 cups of flour until it forms a ball and comes away from the sides of the bowl. When you reach adding 4 cups of flour, add a little bit at a time. I typically end up adding about 4 1/2 cups of flour but there are factors of humidity etc. so it may vary.
Once dough comes together, increase mixing speed and mix for 6-8 minutes until smooth and elastic. Or if kneading by hand, knead by hand for 10-12 minutes.
First Rise -
Pull dough out of bowl and put the dough into a buttered or oiled bowl to rise. I knead it a few times into a ball before putting it into the bowl. Cover with a towel or saran wrap.
Rise for 1-1 1/2 hours until it doubles in size. Dough needs to be in a warm place such as put into the bowl into the oven with the light on and door shut, or just heat the oven a very tiny bit for like 15 seconds. 😉
Punch down, roll and cut dough.
After dough doubles, punch down the dough and cut this ball in half and roll out half of the dough into 12" circle. Spread softened butter on top of the circle. Then use a pizza cutter or knife to cut the circle into 4 pieces, then cut each quarter into 3-4 pieces. It is probably nicer to cut into 3 pieces - a total of 12 triangles for the 12" circle. If you cut into 4 pieces you will have tiny rolls which are also cute.
Take each triangle that has been cut by the wide end and start rolling. At the end of the rolling, pinch the end into the roll so as it rises, it won't pop apart. Tuck the pinched end under the roll during rise time.
2nd Rise -
Place 24-36 rolls onto 2 cookie sheets about 1" apart. Recipes vary on rise time, anywhere from 30-45 minutes to hours. I think it is better to let them rise for 3-4 hours until you see them really start to puff up.
Bake -
\Then bake at 375 for 10-15 minutes, but watch them so they don't get too brown. A light-medium browned golden color is great.
When they come out of the oven, brush the rolls with butter. You can also save the butter wrapper and use that to put the butter on the rolls.
