Lynette’s No Fail Rolls
July 27th, 2007 by LynetteOk after some pressure from Rita LOL here are my no fail rolls. The only time I ‘fail’ making it is when I don’t proof it enough, or bake it too long.
3/4 cup milk (can substitute low fat or coconut milk is just as good!)
1/2 cups sugar (I’ve used Splenda too and it works nice)
1 1/4 teaspoon salt (after a while honestly, I skipped the salt)
1/2 cup butter/margerine
2 packages active dry yeast
1/3 cup warm water
3 eggs
5 1/2 to 6 1/2 cups all purpose flour (bread flour works best)
In small sauce pan, add milk, sugar and butter. Put over low heat and stir till butter and sugar melts. Cool to luke warm. What I normally do is put it on very low heat so I don’t have to cool it down.
In mixer bowl, add yeast to warm water, stir till it dissolves. Then pour in the milk, sugar, butter mixture. Add also the milk, eggs and 5 cups of flour now. Mix it all and knead using the dough hook.
When it starts to become doughy you can decide if you want to add the left over flour or not. If it’s still wet then add 1/2 cup at a time. Otherwise, when the dough cleans the sides of the bowl, it’s ready.
Put the dough inside a greased bowl, turn it a few times so the surface is greased and let it rise until about double its size.
Punch the dough down and shape into rolls or any shape you desire. Let it rise one more time about double it’s size again and it’s ready for baking.
This thing cooks fast! A pan of pretty large sized rolls of 8 only takes about 10-12 minutes in a 450 degree oven so don’t lepak too much when you put it in the oven. A good indicator, when the bread starts to smell fragrant, it’s time to check or take it out. Enjoy!