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Mama's Rolls


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Member since 2007

Serves 30 | Prep Time | Cook Time

Ingredients

1/4 c. warm water (110-115)
2 pkg. active dry yeast
1 c. milk
1 c. butter
1 c. sugar
1/2 tsp. salt
3 eggs
6-6 1/2 c. all purpose flour
2 Tblsp. butter, melted


Stir together the warm water and yeast; set aside.


In a medium saucepan, heat and stir milk, 1 c. butter, sugar and salt just until warm (120-130) and butter almost melts.


In a very large bowl,combine milk mixture, yeast mixture and eggs. Stir in 4-1/2 c. flour.


Cover and let rise in a warm place until nearly double.


Stir dough down.Using a wooden spoon, stir in as much of the remaining flour as you can.


Turn the dough out onto a floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and


elastic. (3-5 min.)


Cover and let rest for 10 minutes(dough will be soft).


Brush three 9 inch round baking pans with


some of the melted butter; set aside.


On a lightly floured surface, roll dough to about


1/2 inch thickness.


Using a 2-1/2 inch round cutter, cut dough into about 30 rounds, re-rolling dough as necessary.


Brush rounds with remaining melted butter.


Fold each round nearly in half, buttered side inside, so that the top slightly over-laps the bottom.


Divide rolls evenly among pans. Cover; let rise in a warm place until almost double (about 45 min).


Bake at 350 degrees for about 20 min. or until golden.


Invert onto wire racks to cool.


Pairs Well With


Notes

A dash of local for every season
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