Friday, October 15, 2010

12 hour rolls

I got the recipe from my friend Bettie who got it from her Grandma.  She taught me how to make them a couple weeks ago and I've made them twice since then.  The trick to these rolls is that you let them rise in the pot and there is no kneading involved.

1 c. milk
1 T. yeast
1 T. sugar
1 stick unsalted butter
3 eggs, beaten
1/2 c. sugar
3/4 t. salt
4 C. flour
1/2 stick melted butter

Heat milk in a pot.  Heat on low so it doesn't scald. Put a small amount of heated milk in a bowl with the yeast and 1 T. sugar.  In the meantime, melt the stick of butter in the milk.  Let milk cool to lukewarm and add yeast mixture. Stir in the remaining ingredients and put the lid on the pot.  Let rise for 2-3 hours until doubled.  Punch down dough and cut in half. Shape each half into a circle. On a lightly floured surface roll out one circle until large and thin (about 18" maybe?).  Cut with a pizza cutter into 16 wedges. Roll loosely from large end to the point (like rolling crescent rolls) and place on sprayed pans.  Cover with towels or sprayed plastic wrap and let rise 4-5 hours until double. Bake in a preheated 375 oven for 10 minutes.  Makes 36 rolls.

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