Happy Thanksgiving week everyone! We had a “friendsgiving” this Sunday with some wonderful friends here in Charleston. I made rolls, pie, and devoured everyone else’s delicious sweet potatoes (My personal fave). It was such a fun thing to do- I definitely want it to be a tradition! Especially since we all have family so far away.
I usually make my family’s Cornmeal Rolls – which are freaking delicious. You need to try them if you haven’t- but I didn’t have any cornmeal! The cornmeal ones have a lot of flavor and are more dense than the typical roll so if that sounds more up your alley feel free to click on the link above. This recipe is a more traditional, light, soft, and fluffy roll with delicious flavor as well. Whichever floats your boat and in my case- they both do!! (You can’t really go wrong with homemade bread, in general.) So I went to my next go-to roll recipe that I also have loved for years. I found this one on Pinterest awhile ago when I was trying many different roll recipes and fell in love with it but I’ve altered it to where it has a quicker cook time.
Yields 2 dozen rolls
- 2 packages of yeast
- 1 cup of warm water
- 1/2 cup sugar
- 4 1/2 cups of flour
- 1/2 cup melted butter
- 3 eggs
- 1 1/4 teaspoon salt
- Proof yeast by putting the warm water in the mixer and sprinkle the yeast on top. Mix in the sugar and let it sit for 10 minutes until foamy.
- Add the melted butter, eggs, salt, and mix. Slowly add in the flour a cup at a time and knead with the mixer until it is fully incorporated- if it starts to stick the sides again, sprinkle in more flour.
- Put a thin towel over the bowl and put it in a, preferably, warm environment until doubled (around an hour) (See notes)
- Preheat oven to 350. Once your dough is doubled, knead a couple times and portion into rolls on a greased sheet pan. Drape a thin towel over it again and let it rise for 20 minutes while the oven preheats.
- Bake for 14 minutes until it is just a light brown. To keep the rolls soft, immediately take a stick of butter and rub (can’t think of a better word!) it over the tops of the rolls.
I always preheat my oven to 170 degrees before I start my rolls and turn it off when it is done preheating so my rolls have a warm environment to rise in. This makes it go a whole lot faster.
This is great for beginners or for experienced bakers. For you beginners- bread is a whole lot easier than you realize. Once you know how bread dough behaves you can make any recipe. It only takes a few tries to get it. Give it a go with this on- just promise you keep any leftovers in a ziploc bag to keep them soft. You can and will try to eat them all but it’s a little tough to down two dozen so just pace yourself, friends.