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Mix yeast, sugar, and warm water in quart container to proof. If it does not at least triple in volume after several minutes, start again with fresh yeast.
Scald milk in saucepan (bring to almost, but not quite, boiling). Reduce heat and add butter. After butter has melted, cool to lukewarm. You may place the saucepan in a bowl of cold water. Replace water frequently.
In mixer, use whisk attachment to lightly beat three eggs, then add sugar and salt. Beat well.
Change mixer to dough hook attachment. Add the milk mixture. Add the yeast mixture. Slowly mix in 4 1/2 cups flour. Be sure the ingredients are thoroughly mixed, especially at the bottom of the mixing bowl. Beat the dough until it blisters, five minutes on medium speed.
Lightly grease a large bowl, at least twice the size of the dough. Put dough in bowl. Cover lightly with plastic wrap. Place in the refrigerator overnight.
Approximately three hours before baking, lightly flour hands, rolling pin and rolling surface (such as a marble pastry board). Remove a third of the dough from the refrigerated bowl. Form into ball, then roll into a circle about 9" in diameter. It should be about 1/4" thick.
Using a pizza cutter, slice dough in half, then half again, etc., until there are 16 wedge shaped pieces. Roll each piece by beginning at the wide end. Stretch the wide end a bit as you start to roll it. Place roll on lightly greased cookie sheet. Using a pastry brush, coat roll with melted butter. Repeat for other two thirds of dough.
Permit the rolls to rise for 2-1/2 hours. (Be sure to have the heat on if it's a chilly day.)
Preheat oven to 425 degrees for at least 30 minutes. Bake for about 6 minutes or until they are lightly golden on top. They burn VERY easily.
I usually double this recipe.
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TripleToys 4 years ago[I made edits to this recipe.]
TripleToys 5 years agoI usually double this recipe. New note on 12/08: I have actually been having trouble with this recipe this year. The dough is too stretchy and won't hold it's shape. I remember my mom complaining about some brands of shortening ruining the recipe. I have tried three different brands with the same results. I'm guessing it might be that the companies all redid their recipes to get rid of transfats. (Maybe the rolls needed the transfats.) I'm going to try real lard next time and see if that improves it. I have checked my typed recipe against my mom's original, which I've made dozens of times, and all the ingredients are correct. If anyone has any suggestions besides the shortening, please post! [I posted this recipe.]