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Old-Fashioned Yeast Rolls

Sip Dash Savor
Prep Time 30 mins
Cook Time 15 mins
Total Time 2 hrs 45 mins
Servings 24 rolls

Ingredients
  

  • 1 envelope OR 2 1/4 tsp dry yeast
  • 1 Tbsp sugar
  • 1/4 c lukewarm milk
  • 3/4 c milk scalded*
  • 1/2 c butter
  • 1/3 c sugar
  • 1/2 tsp salt
  • 3 eggs beaten
  • 4-5 c all-purpose flour**
  • 2 Tbsp butter

Instructions
 

  • Dissolve yeast and 1 Tbsp sugar in lukewarm milk.
  • Combine scalded milk, butter, 1/3 c sugar, and salt in bowl of Kitchen Aid stand mixer, mix well with balloon whisk attachment. Let stand to cool 10 minutes.
  • Whisk in eggs and yeast mixture. Replace balloon whisk attachment with dough hook attachment. With mixer on low speed, add one cup of flour at a time, until dough starts to pull away from the bowl. Remove dough hook attachment and cover bowl with warm, damp dish towel. Allow mixture to rise until doubled in bulk. This generally takes about 1 hour.
  • On non-stick baking sheet, brush 2 Tbsp butter covering surface. Shape dough into 24 rolls, and evenly distribute on the baking sheet. Cover with warm damp dish towel. Allow rolls to rise until doubled in size. Again, this generally takes about an hour.
  • Bake at 375F for 15 minutes. Brush tops of rolls with melted butter just after removing from the oven. Allow to cool. Can be stored at room temperature for up to 3 days, or frozen for up to 3 months.***

Notes

Just a few notes for ya...
*For scalded milk: Scalded milk is basically milk warmed up enough that it begins to thicken a little, and slight bubbles can be seen along the edges of it in the pan. Do not boil! Scalding kills the proteins in the milk, so that your bread is lighter and fluffier. Whole milk and powdered milk work best for scalding. I recommend doing this on the stove top, on medium-low heat, in a heavy-bottomed sauce pan. Stir your milk constantly with a wooden spoon. Doing it this way (instead of in a microwave) allows you to keep a closer eye on your milk, and prevent it from boiling.
**For this recipe, you will use somewhere between 4-5 cups of flour. The more humid it is in your kitchen, the more flour you will need to achieve the desired consistency of your bread dough.
***If freezing your rolls, be sure to wrap desired amount tightly in foil (I generally divide my tray up so that I freeze them in increments of six), then put foil wrapped rolls into a zip top freezer bag. To reheat, remove from bag, open one end of foil for steam to escape, and bake at 350F for 10-12 minutes.