Chris Butter House Rolls
When dough is first mixed it will be soft and sticky. Allow it to rise 5-12 hrs then use enough flour on the board to prevent sticking, kneading once or twice to make it possible to handle, but no more.
Ingredients
- 1 cake yeast or 1 package or 2 tablespoon of dry yeast.
- 1 tablespoon sugar
- 1/2 cup butter
- 1 cup lukewarm milk
- 1/2 cup sugar
- 3 well beaten eggs
- 3/4 teaspoon salt
- 4 cups flour
Preparation
Step 1
Mix yeast and 1 tablespoon sugar. Scald milk and then remove from heat and add butter and cool till lukewarm. Then add yeast and sugar and stir thoroughly. Stir in sugar, beaten eggs, and salt and mix thoroughly. Add flour and stir well. cover and allow to rise 4 to 12 hours. It could be mixed the night before and allowed to rise over night.
Turn out on to a lightly floured board. Knead once or twice and divide dough into halves. Roll each half into a circle about 1/8 inch thick spread or brush on melted butter and cut pie fashion into 16 pieces. Roll each piece loosely from large to small end and place on a greased cookie sheet. Take care not to crowd. Allow rolls to rise 3-6 hours depending on the air temperature. Bake 375 till lightly browned. Makes 32 rolls.