The dough that it made was fairly heavy, and didn't have much of a stretch to it when I was forming the rolls before proofing them. Considering the amount of butter in the dough, that made sense. I made the rolls on the large side, and I think that it would have been better to do them slightly smaller because they were pretty dense with a very tight crumb, but there were no complaints when they were being eaten at dinner. My husband came home late, and took one to eat. After tasting it he said "Kara, these rolls are ridiculously good!" I didn't tell him that they were probably so good because of the high-fat, high-sugar content...Why ruin his good time?
|Ready to eat!|
Grandma K's Yeast Rolls
1 cup milk
1/2 cup butter
1/4 cup sugar
1 t. salt
Scald the above. Put in a bowl to cool to lukewarm. Beat two eggs and add to the mixture in the bowl. Dissolve 2 pkgs yeast in 1/4 cup water, and add to the bowl. Add flour until it won't stick to your hands (I estimated about 6 cups). Knead, let rise. Bake at 375 degrees.
My modifications: I heated the milk and beat the first four ingredients in the mixer bowl but didn't scald the milk. I mixed this in a 7 quart Cuisinart and doubled the recipe. I got a total of 24 large rolls out of the doubled recipe, but if you did normal-sized rolls it would probably yield about 48 regular rolls.
Kara Buntin owns A Cake To Rememebr LLC, custom wedding cakes in Richmond VA