Jumbo Dinner
Rolls
Yields 8 rolls
4½ cups all-purpose flour (sifted)
1 package active dry yeast
¼ cup warm water
¼ cup granulated sugar
2 large eggs (beaten)
1 stick unsalted butter
1 cup whole milk (scalded)
1 teaspoon salt
Egg
wash (1 egg, lightly beaten, mixed with 1 tablespoon water)
- Combine yeast
and warm water in a bowl. Let stand for 10 minutes. Mix until
yeast dissolves.
- In a saucepan,
scald milk. Add butter, sugar, and salt. Stir until sugar
dissolves. Remove from heat. Allow to cool until warm. Pour
mixture into bowl of yeast. Whisk in eggs.
- Place flour in
a bowl. Add yeast mixture. Blend well.
- Transfer dough
onto a floured working surface. Knead dough until smooth. Roll
into a ball, and place in a bowl. Cover with a cloth. Set bowl
in a warm place until dough has doubled in size, approximately 1
hour.
- Using a
floured rolling pin, roll out dough to a thickness of
approximately ½-inch. Cut dough into 24 equal pieces and shape
each piece into a ball. Position 3 balls, side-by-side, into
each compartment of a greased muffin tin. Cover filled muffin
tin with a cloth and let dough rise for another hour.
- Preheat oven
to 375° F.
- Brush rolls
with egg wash.
- Bake at 375° F
for approximately 20-25 minutes, or until golden brown. Place
muffin tin on a wire rack and allow rolls to cool slightly.
Serve warm.
