Monday, April 9, 2012
Easter dinner 'round these parts consisted of honey mustard glazed ham, crash hot potatoes, asparagus, deviled eggs, and these yummy rolls (with a helping of strawberry shortcake for dessert :)
For holidays like Easter, it is fun to make everything from scratch...even when it is so much more convenient to grab a bag of rolls from the store (give me a few decades...when I am cooking for more people I may change my mind!). These rolls were great with a little jam on top, and have a nice buttery flavor.
The rolls do harden up after a while, so are best if served straight from the oven. I had another one for lunch today, and about 20 seconds in the microwave is all it needed to soften up and taste fabulous :)
1 pkg yeast
1 tsp sugar
1/4 C warm water
1 C milk
1/2 C butter
1 tsp salt
1/3 C sugar
4 1/2 C flour
1/2 C butter, melted for dipping
In a small pan bring milk to a boil and add butter and salt. Turn off heat and allow butter to melt. Cool in refrigerator until it comes to room temperature.
In a small bowl dissolve yeast in warm water and add 1 tsp sugar. Allow to proof.
In another larger bowl beat 3 eggs; add 1/3 C sugar and mix together. Add cooled milk and yeast to egg mixture. Add flour, one cup at a time beating with mixer constantly. This will be slightly thicker than cake batter. Cover batter with a towel and allow to rise until double.
Grease counter top and place dough on counter. Do not add more flour unless it is just too sticky to handle. Form dough into small, 1 inch size balls. Melt 1/2 C butter and dip each ball into butter before placing in pan. Put three balls into each muffin tin to form cloverleaf rolls. Let rise until double.
Bake at 350 for about 15 minutes or until golden brown.
Recipe Source: Your Home Based Mom