Originally uploaded by jenianddean.
My one request of Clay while he and Tracey were here for Thanksgiving was to make these rolls. It was a completely selfish request because simply said I heart yeast rolls. Clay made these the last Thanksgiving we were in Iowa, and sadly I haven’t stopped thinking about them.
Clay did a fantastic job! The rolls turned out perfectly. They were yeasty, buttery, and had a great consistency. Thanks again Clay for everything, especially the rolls.
(Clay – if you have any hints or changes, please add them. Thanks! -J)
Faith’s Yeast Rolls
1/2 C water
1 1/2 C milk
1 stick margarine
1 1/2 tsp salt
1/2 C sugar
4 C + 2-3C all-purpose flour
3 packages yeast
1/2 stick butter (for pan and rolls)
Mix water, milk, margarine, salt, and sugar; heat to 125 F.
Put 4 cups of flour and yeast in a mixing bowl. Pour heated mixture over flour mixture. Mix well. Add eggs and mix. Using the dough hook on your mixer or by hand, mix in 2-3 cups of flour. Knead dough for 5-10 minutes.
Grease the inside of a mixing bowl. Put the kneaded dough in the bowl to rise. Cover with plastic wrap. Keep in a warm, draft-free place for 30 minutes. The dough should double in size.
While the dough is rising, grease 2 (12 count) muffin pans. After the dough rises, use the extra butter to grease your hands. Make the dough into balls. (The dough balls will be well greased with butter.) Put the dough in the muffin pans and let rise for 1 1/2 hours.
Pre-heat oven to 350 F. Bake rolls for 25 minutes or until golden brown.