On Thanksgiving day while we were cooking our dinner, Kathy (our neighbor and my BFF!) knocked on the door with a bottle of wine, deviled eggs and a full pan of rolls. She handed me the pan while it was warm and I couldn’t resist to run to grab the nicest butter in the fridge and slice it and spread on the BEST rolls we’ve ever had. We ate some before the dinner and of course we sat at the table without any guilt and enjoyed every single bite of “Kathy’s rolls”. Days later, we kept talking about the rolls and we asked her for the recipe. Marilyn made them but they weren’t fluffy and light like Kathy’s. So, we asked Kathy to come over to make them with Marilyn and we figured out what went wrong. They turned out amazing! Now we have this gem of a recipe in our arsenal to use whenever we have a craving for super delicious, light and homemade dinner rolls. Thank you Kathy!!!
- 2 c. warm water (105 to 115 degrees)
- 2 pkg. active dry yeast
- ½ c. sugar
- ¼ c. soft butter
- 1 egg
- 2 tsp. salt
- 6½ to 7 c. flour
- Measure water into large warm mixing bowl.
- Sprinkle in yeast and stir until dissolved.
- Add sugar, butter, egg, salt, and half the flour until dough is smooth.
- Mix in remaining flour dough until it is easy to handle.
- Knead for 1-2 minutes until smooth.
- Place in greased bowl turning to grease top. Cover loosely with aluminum foil.
- Refrigerate at least 2 hours.
- When dough rises, punch it down occasionally.When ready to make rolls, divide dough into 24 portions and roll into smooth balls.
- Place in buttered 13×9 pan and bake at 400F for 12-15 minutes until done.
- Brush with melted butter when you pull it out of the oven.
Beijos e Tchau!
Ludmilla, Marilyn Chudda and Kathy!!