Directions: |
Directions:Add yeast to half cup of warm water and let activate for 10 minutes.
In a large mixing bowl, mix together sugar, salt, butter, and hot water. Allow mixture to cool to lukewarm, then add yeast mixture.
Add flour slowly (using dough hook).
*Sam's note: toward the end, add flour to counter to knead in the last cup of flour. Add flour and knead until bread has the consistency of the inside of your thumb. This may be anywhere from 5-7 cups of flour.
Butter a separate large bowl and add the dough. Cover with a damp kitchen towel and set aside until doubled in bulk.
Punch down dough and roll into a log. Cut into approximately 2 inch pieces and pinch into rolls. Put dough into greased baking pans and let rise until dough doubles. (an hour or so in a warm, draft free area)
Bake at 375 for 15-20 minutes. |
Personal
Notes: |
Personal
Notes: This past Thanksgiving, I tried just using the stand mixer to have less "hands-on" time with the dough. I used the dough hook, mixed the initial 5 ish cups of flour (1 cup at a time) into the dough on a medium-slow setting. I then let it rest for 10 minutes. Then added two more cups of flour and mixed it in the stand mixer for 10 more minutes. After the 10 minutes was up, I put the dough into a large, greased bowl (making sure the dough was covered on all sides with the olive oil) then covered the bowl with a large lid and let it rise. This worked out really well for me. The dough was still a little sticky when I took it out of the stand mixer, but the rolls came out pretty great!
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This recipe for Grandma Jenks's Dinner Rolls is from