these naughty butter rolls are usually my contribution to a holiday meal.
i don’t mind making them, though in large quantities, it is a bit of time…
but mostly cause it means i get to be the one to eat half of them while hot,
rub in all the extra butter on the the dough i want with my bare hands,
and dip them the minute they come out in hot butter and giggle like paula deen while i shovel on more butter…. don’t fear the butter!
{i have posted these before, but they looked so much better this time that i wanted to update the picture… since you know, it’s more about the picture nowadays anyway… unless you are the type to actually come back and make these after pinning them to your “i must make this tomorrow” board.
ps, i we like to call these “award winning” cause i did win a pretty big bake off with these babies. though, i served them hot, with a side of melted butter.
…those poor {other} breads, didn’t stand a chance….
Naughty Award-winning Butter Dinner rolls
2 c. Skim milk
1/2 c. butter (1 stick)
1/2 c. sugar
2 t. salt
7 c. flour (3 cups whole wheat)
4 eggs (beaten) or 1 cup egg substitute
2 T. yeast
[Preheat oven to 350 degrees]
1. Dissolve yeast in 1/2 c. warm water and sprinkle with sugar
2. Put first 4 ingredients in large bowl and microwave for 4 minutes
3. Add 3 cups flour to melted ingredients, stir.
4. Add yeast and beaten eggs to mixture, stir
5. Add another 4 cups flour to mixture, stir
6. Let dough rise uncovered in bowl 1 hour
7. After rising, divide dough in half and roll into circles about 1/4 in. thick
8. Brush melted butter onto dough
9. Cut into 16 slices and roll toward the center
10. Place rolls on greased cookie sheet and brush butter on the rolls.
bake @ 350 for 10-12 minutes or until lightly golden. Brush again
with butter while still hot. (You may even want to dip them in melted
butter to serve)
tips and secrets:
* I actually sprinkle on some sugar here. sue me.
** There is no such thing as too much butter… so don’t even think about skimpin!
*** If you don’t have a pizza slicer, it is easiest to cut from the middle to the outside with a sharper knife.
**** I even go further and usually use parchment
They turned out beautiful!!! They look so yummy :)Sarah Georges Larson
Pretty sure I could eat entire batches of these in one sitting. Crescent rolls are my favorite!