Never Fail Rolls
Why I Love This Recipe
Dawn has been making this recipe since age 16. It was gifted to her by an Ottawa neighbour and it has always worked out. Dawn's neighbour made these homemade rolls whenever the two families got together for dinner. It is best to refrigerate the dough overnight and it will take 4 hours for them to rise in a warm kitchen once they are rolled out. Bust these babies out for any holiday or "just because."
Submitted by: "Dawn Nadeau"
Ingredients You'll Need
1/4 lb butter
1/2 cup white sugar
1 cup cold milk
1/2 teaspoon salt
4 cups of all purpose white flour
1 tablespoon of dry yeast dissolved in 1/4 cup warm water and 1 teaspoon of sugar
Dissolve 1 tablespoon of dry yeast into a large measuring cup filled with 1/4 cup of warm water and 1 teaspoon of sugar. Measuring cup should be at least a 2 cup size to allow space for the yeast to rise.
Melt butter and set aside.
Wisk eggs in a large bowl.
Add sugar, salt and milk to the bowl.
Add yeast mixture and melted butter.
Sift flower over the bowl. Mix with spoon and then with clean hands.
Knead gently into a ball.
Cover bowl with clean, fully damp kitchen towel and place in the refrigerator overnight.
Rolling method: Pinch off a piece of dough and use a rolling pin to roll out dough on a lightly floured surface. Cut into 1/4 inch thick wedges and roll from large end to small (like a Pillsbury crescent roll). Repeat. Place rolls on cookies sheets lined with parchment paper. Space rolls out so there is enough room for them to rise without getting stuck to each other. Let rise for 4 hours before baking. Brush with melted butter part way through.
Bake at 350 degrees Fahrenheit for 15 minutes or until lightly brown on top.