Awesome Dinner Rolls

Well apparently I lied. I can manage to ruin these rolls. Not completely. They were still edible. They were just very well done. If you don't have your oven turned up too high though you should be fine.

I actually think my mother in law Betty makes rolls very similar to these, but only on Christmas, because you have to start them the night before. I really like that fact though because I can make the dough, throw them in the fridge and then not worry about them until late in the afternoon. Even if you do see think it is slightly inconvenient, it is worth it, because they are so good.

The original recipe that I got from my friend made a ton of rolls, so I have cut it in half and usually end up with two dozen and a few more. So go ahead a double it if you are making it for a large group.

Start by dissolving 2 1/2 tsp of yeast (or 1 package) in 1/4 C warm water and set it for aside for 10-15 minutes or until it's nice and bubbly.

Next, you should probably put a pot of water on the stove to boil because you are going to need some boiling water in just a minute.

In a large mixing bowl cream together 1 stick of butter, 1/4 plus 2 Tbs of sugar, and 1 tsp of salt. Add to that 1/2 C of boiling water and stir until smooth.

Next, add your yeast mixture and then 2 beaten eggs.

Finally,  add 3 3/4 C of sifted flour, (although I've done it without sifting the flour and I honestly didn't see a difference) and 1/2 C cold water alternating between the flour and the water.

The dough will be very wet and sticky. Don't add more flour! It will firm up in the fridge.

All that's left to do is cover it in tinfoil and stick it in the fridge over night.  

About 2 1/2 hours before you want to eat is when you will take the dough out and roll it out onto a floured surface and cut out circles like you would sugar cookies. I use one of our glasses and it is the perfect size.

Take those little circles and dip them half way into liquid gold

Lay the butter side on a cookie sheet and fold in half.

Let those beauties rise until they are delightfully plump and them bake at 400 degrees for 10-12 minutes. Or, if you have an oven that cooks hot like mine, you would do better to do 375.

We enjoyed our homemade rolls this week with our family favorite manicotti and my personal favorite strawberry and feta green salad.

It really doesn't matter what you eat them with though, just eat them!

Dinner rolls

1 scant Tbs yeast (2 1/2 tsp, or 1 package)

1/4 C warm water

1/2 C butter

1/4 + 2 Tbs sugar

1 tsp salt

1/2 C boiling water

2 eggs, beaten

3 3/4 C sifted flour

1/2 C cold water

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