Old-School Yeast Rolls

I am always the one to bring these buttery, soft, tasty rolls to holiday meals.  I’ve posted this recipe the day after Easter, as I’ve just made these rolls  — and they are a quintessential part of our traditional Easter brunch.

Old-School Yeast Rolls
(makes 15 rolls, and doubles easily)

1 cup milk, scalded
1/4 cup unsalted butter, room temperature
1/4 cup sugar
1 tsp sea salt
1 eggs
1 packets  yeast
organic white flour  – approximately 3 1/2 cups
1/2 stick salted butter, melted

Scald milk, then skim off the film that forms.  This will help your rolls rise better.  Add the unsalted butter, sugar, and salt to the hot milk, and stir until combined.  The butter will melt.  When the mixture is cooled to about 110 degrees, add the eggs — stirring as you add them.  This will cool the mixture to be just the right temp to add the yeast (100 – 105).  Add the yeast, and two cups of flour then begin to mix, on a low speed if using a mixer.  Add flour a scoop at a time until the dough is right — not too sticky, but still soft.  Put the dough in a warm place, cover loosely with a towel, and let rise until it’s doubled in size.

Prepare the 9 X 13 baking pan by pouring the melted salted butter into the bottom.  Punch down the dough, and form the rolls.  Cut the dough into 15 pieces, and loosely shape each into a ball, pinching the dough on the bottom to create a smooth top.  Allow the rolls to rise until they are puffy and again, doubled in size.  Bake in a preheated oven, 375 degrees, for about 20 minutes.  They are best when fresh from the oven.

Cinnamon Rolls:   This dough also makes great Cinnamon Rolls.  Just roll out the dough, spread with melted butter and sprinkle generously with cinnamon sugar.  Roll up, slice, and place in pan like the basic rolls.  Frost with a cream and powdered sugar glaze after they’re just cool enough to eat.  Bliss.

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