"Rising on Ice" Sweet Buttery Yeast Rolls
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 30-32 rolls
 
Ingredients
  • 5-6 cups all-purpose flour
  • ½ cup white sugar
  • 1½ teaspoons salt
  • 2 packs of active dry yeast
  • 1 cup milk
  • ⅔ cup water
  • ½ stick salted butter
  • 2 eggs at room temperature
  • Crisco or other shortening for greasing baking pans
Instructions
  1. Take 2 eggs out of the fridge before you get started. This will give them time to come to room temperature!
  2. In a large mixing bowl, combine 2 cups of flour with the sugar, salt and yeast. Set aside.
  3. In a saucepan, mix the milk, water and butter over low heat until it reaches 120-130* (A thermometer is VERY helpful for this step. My mom swears you can do a "finger test" whereby you stick your finger in the liquid and if you don't get scorched, but it's too hot to leave your finger in for any length of time, then it's ready. I HATE THAT METHOD. Get a thermometer. They're cheap.) The temperature thing is important…too hot and you'll "kill" the yeast and too cold and it won't activate.
  4. Once your milk/water/butter mixture is at the proper temp, gradually add it to the dry ingredients and beat with a mixer at medium speed for 2 minutes. Scrape sides of bowl as needed.
  5. Add the 2 room temperature eggs and ¾ cup flour and beat at high speed for 2 minutes. Scrape sides of bowl as needed.
  6. Stir in enough additional flour to stiffen up the dough a little. This is usually about 1 cup, but less is better. The dough will still be slightly sticky, but manageable.
  7. Flour a clean surface, sprinkle your hands with flour and knead the dough by hand for 8-10 minutes. Set a timer and don't short cut this stage. You will end up with smooth, elastic dough.
  8. Put the fully kneaded dough into a large glass mixing bowl and cover with a sheet of plastic wrap and then a clean dish towel.
  9. Set aside for 20 minutes (a warm, dark corner of the kitchen counter is ideal)
  10. Grease 2 round cake pans with Crisco or other shortening and set aside.
  11. After 20 minutes, remove the dish towel and plastic wrap from the dough bowl and punch the center of the now-risen dough. (Just one punch to the middle is fine)
  12. Divide dough into 2 equal halves.
  13. Starting with the first half, cut small sections of dough to form 15-17 rolls. Roll each piece between your hands to create a smooth "ball". Place them into first round cake pan, leaving space between each for them to rise.
  14. Repeat with the second half of the dough and the second cake pan.
  15. Loosely cover each cake pan with plastic wrap and place into the fridge for 2-24 hours where the dough with "rise on ice".
  16. Let the rolls stand at room temp for 10 minutes before baking.
  17. Bake at 375* for 15-20 minutes (no more than 20!). The tops will be golden and the loaves will sound hollow when you tap them.
  18. While they are still hot, rub a firm stick of butter over the each roll on both loaves.
  19. Remove loaves from round pans and place on a wire rack to cool.
  20. Enjoy!
Recipe by Daily Rebecca at http://www.dailyrebecca.com/2014/01/rising-ice-sweet-buttery-yeast-rolls/