Remember to Give Thanks
Servings Prep Time
30rolls 45minutes
Cook Time Passive Time
20 minutes 3hours
Servings Prep Time
30rolls 45minutes
Cook Time Passive Time
20 minutes 3hours
Instructions
  1. Proof the yeast by dissolving in the warm water and honey. Let it sit for about 10 minutes to make sure the yeast is active (it will bubble). Melt the 1/4 cup (4 tablespoons) butter in 2 cups of milk either on the stove top or microwave. Allow to cool so that it is warm to touch, but not scorching.
  2. Pour milk/butter and yeast mixture into the mixing bowl of a large stand mixer.
  3. Whisk 2 to 3 cups of flour with the salt. Add, 1 cup at a time, into the wet ingredients, using the paddle until fully incorporated. The dough will be wet and sticky. Cover the bowl with plastic wrap, set in a warm place, and let the dough rise till doubled in bulk, about 1 hour.
  4. Punch it down and add in about 2 more cups of flour, 1 cup at a time, to make a dough that can be kneaded, Turn out on a lightly floured board. Knead until velvety smooth and very elastic – this will take about 15 to 20 minutes. Press with the fingers to see if the dough is resilient. Let rest for a few minutes, then form the dough into a ball. Put into a greased bowl and turn so that the surface is thoroughly covered with butter. cover and put in a warm, draft-free place to rise again until doubled in bulk.
  5. Punch the dough down with your fist, turn out on a lightly floured board, and let rest for several minutes.
  6. Roll out to 1/2-inch thick. Cut out rounds of dough with a round 2- or 2 1/2-inch cutter, or with a water glass dipped in flour. (The odd bits of leftover dough can be reworked into a ball, rolled out, and cut.) Brush the center of each round with melted butter.
  7. Take a pencil, a chopstick, or any cylinder of similar size and make a deep indentation in the center of the circle, without breaking through the dough. Fold over one-third of each round and press down to seal. Arrange these folded rolls, seam side down, on a buttered baking sheet about 1/2 inch apart or in a muffin tin. Brush again with melted butter.
  8. Let rolls to rise until almost doubled in size. They will probably touch each other.
  9. Heat oven to 375 degrees.
  10. Brush them with the egg wash. Bake until lightly browned, about 20 minutes, depending on size. Test one by gently tapping it on the top. If done, you will hear a very faint hollow sound. Or take one, break it open carefully, and see if it is cooked inside.
  11. Remove the rolls to a cooling rack.
Recipe Notes

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