Monday, March 22, 2010
2 Tablespoons dry yeast, heaping
1/3 cup warm water (110-115 degrees)
9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
2 cups warm milk (110-115 degrees)
1 cup butter, melted
1 cup sugar (or substituted sucanat)
2 teaspoons salt
3-4 Tablespoons butter, melted
Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)
Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.
Cut each circle into 8 pie-shaped wedges.
To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake at 375 degrees until lightly browned. Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.