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Name: Sarah's Really Good Rolla
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2.5 cups warm milk; 4 tsp active dry yeast; 1/2 cup sugar plus 1 tablespoon; 2 eggs; butter softened; 2 tsp salt; 1/2 cup; 7 cups flour plus a bit more for kneading

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INGREDIENTS

2.5 cups warm milk
4 tsp active dry yeast
1/2 cup sugar plus 1 tablespoon
2 eggs
butter softened
2 tsp salt
1/2 cup
7 cups flour plus a bit more for kneading

INSTRUCTIONS

Pour milk into mixing bowl and sprinkle yeast over the top.

Sprinkle with 1 tbsp sugar and whisk together lightly to mix.

Allow to rest 5 minutes until bubbling up like a dome.

Beat in the sugar, eggs, butter and salt.

Blend thoroughly

Gradually stir in the flour until a soft dough forms.

Pull out dough, knead a few times over some flour until dough is soft and bounces back when pushed in gently

Put in bowl, cover bowl with cellophane until dough doubles in size.

You may prep rolls after first dough rise or you may punch down and let rise again. I've done both!

Repeat dough rise 2-3 times if time allows.

Preheat oven to 400.

Break off tennis ball size chunks and form gently into round roll shapes.

Place on edged pan or in baking dish.

I line mine with parchment paper.

They may touch each other.

If time allows, let formed rolls sit for half hour to rise a little more.

Or you may put right into oven.

Before putting in oven, brush tops with melted better and sprinkle a little garlic salt (if you like that).

Bake rolls for 10-15 minutes until tops are golden brown.

Fresh out of oven, brush again with melted butter!

Ready to eat!

Makes 20-25 rolls

NOTES

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Sarah's Really Good Rolla

2.5 cups warm milk
4 tsp active dry yeast
1/2 cup sugar plus 1 tablespoon
2 eggs
 butter softened
2 tsp salt
1/2 cup
7 cups flour plus a bit more for kneading

Pour milk into mixing bowl and sprinkle yeast over the top. 
Sprinkle with 1 tbsp sugar and whisk together lightly to mix. 
Allow to rest 5 minutes until bubbling up like a dome. 
Beat in the sugar, eggs, butter and salt. 
Blend thoroughly 
Gradually stir in the flour until a soft dough forms. 
Pull out dough, knead a few times over some flour until dough is soft and bounces back when pushed in gently
Put in bowl, cover bowl with cellophane until dough doubles in size. 
You may prep rolls after first dough rise or you may punch down and let rise again. I've done both! 
Repeat dough rise 2-3 times if time allows.
Preheat oven to 400.
Break off tennis ball size chunks and form gently into round roll shapes. 
Place on edged pan or in baking dish. 
I line mine with parchment paper. 
They may touch each other. 
If time allows, let formed rolls sit for half hour to rise a little more. 
Or you may put right into oven. 
Before putting in oven, brush tops with melted better and sprinkle a little garlic salt (if you like that).
Bake rolls for 10-15 minutes until tops are golden brown. 
Fresh out of oven, brush again with melted butter! 
Ready to eat!

Makes 20-25 rolls

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (1480g)
Recipe Makes: 1

Calories: 1160
Calories from Fat: 665 (57%)

Amt Per Serving		% DV

	Total Fat 73.9g	99 %
	Saturated Fat 43.8g	219 %
	Monounsaturated Fat 19.9g
	Polyunsanturated Fat 3.6g
Cholesterol 236.1mg		73 %
Sodium 828.4mg		29 %
Potassium 2525mg		66 %
Total Carbohydrate 74g		22 %
	Dietary Fiber 5.1g	20 %
	Sugars, other 69g
Protein 55.3g		79 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1160

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