Friday, December 2, 2011
Rolls, Rolls, Rolls!
If you like rolls this recipe may be right up your alley! They are very fast and simple to make, too. I got the recipe from the Arizona Republic about 25 years ago. The original recipe came from a small tea shop/restaurant in historic downtown Glendale, Arizona, The Spicery. If you have had the pleasure of eating there you know how large and delicious their rolls are! I have used half white and half wheat flour several times. My husband prefers them made with the wheat flour.
I have made a few changes to suit my family...I use butter only, no oleo/margarine is allowed in my house, have added the egg/water wash just before baking them and the use of whole wheat flour for up to 4 cups of the all purpose flour, other than that the recipe is as printed in the newspaper.
Here is some of the dough ready to shape into big fat rolls. I take a third of the dough, then cut it into 12 pieces roughly the same size with a bench scraper.
Here they are about ready to get popped into the oven.
Fresh from the oven...
Up close and personal!
I made 2 batches, which is 6 dozen rolls, for the family Thanksgiving last Friday. These rolls are probably the most often requested item I am asked to make, bake and take. Whenever there is a bake sale I am asked to "please, please, make those rolls that are to die for"!
1 ½ cups boiling water
½ cup margarine (I have always used butter)
1 ½ teaspoons salt
1 cup sugar
1 ½ cups water (hot, but not boiling)
6 ounces (¾ cup) evaporated milk
¼ cup yeast (yes, that is correct...I use Instant yeast)
9-11 cups all purpose flour (you may use up to 4 cups of whole wheat flour in lieu of 4 cups all purpose flour)
In a large bowl or 6 quart mixer (which is what I use), pour boiling water over butter. Add salt and sugar and stir well. When butter is melted, mix in additional hot water. Stir in evaporated milk. Slowly add flour and yeast. Turn out onto floured board and knead or use the dough hook on your mixer, knead for about 10 minutes. Next, grease a large bowl thoroughly, put the dough in it and turn it over so the surface will be well greased to prevent sticking. Cover, let rise in a warm place until doubled, about 30-45 minutes. Dump onto well floured surface. Divide into thirds and each third into 12 equal pieces to form into dinner-size rolls. Let rise until doubled. Just before popping them into the oven I give the tops a good brushing of egg/water wash.Bake 25-35 minutes at 375° until the tops are browned nicely. Makes 36 large rolls.
Thanks for visiting...hope you will try these rolls for your Christmas dinner. Let me know if you think they aren't the best rolls ever!
I will be joining:
Foodie Friday at Designs By Gollum.
Seasonal Sunday at The Tablescaper