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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 24 |
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. I made these for Thanksgiving and they were very good - light, fluffy, and they make a large amount. After cooking, brush with a little extra melted butter while still warm to give them shiny tops, if desired. Plan ahead as these have 2 rises and you will also need two 9x13 pans. Ingredients:
4 1/2 teaspoons active dry yeast (2 envelopes) |
1/2 cup lukewarm water |
1 teaspoon granulated sugar |
1/3 cup granulated sugar |
1 1/4 cups milk, lukewarm |
1/2 cup unsalted butter, melted and cooled |
1 1/2 teaspoons salt |
2 large eggs, beaten |
6 -6 1/2 cups all-purpose flour, as needed |
Directions:
1. Combine yeast with water and 1 tsp sugar, set aside for 5-10 minutes or until frothy (if yeast doesn't froth, then it is dead- either you need fresh yeast or your water was too hot and killed the yeast).
2. Add warm milk (again- warm, but not too hot or yeast will die), melted cooled butter,remaining 1/3 cup sugar, eggs, and just 3 cups of the flour.
3. Beat mixture until smooth- either with a dough hook in an electric mixer or using a spoon.
4. Next, this time using a spoon even if you have a mixer, stir in enough flour to form a soft dough ball (depending upon the hunidity of the day, you will need more or less flour).
5. Turn dough onto a floured board and knead until smooth and elastic, about 10 minutes, additional additional flour if needed to keep from sticking.
6. Place ina a lightly greased large bowl and then flip the dough over to coat top; cover with plastic wrap that has been greased (I use nonstick spray) and let rise in a warm place until doubled- about 1 hour.
7. Punch dough down, then place ona lightly floured board and divide inhalf.
8. Now divide each half into 12 pieces, shaping each piece into a ball.
9. Place 12 dough balls each into two 9x13 greased baking pans.
10. Cover as before and let rise until doubled, 30 minutes to an hour.
11. Bake in a preheated 375°F oven for 20-25 minutes or untilgolden brown.
12. Best served warm.
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