Easter Rolls

 

Ingredients

3/4 C. warm tap water

1 T. instant yeast

1/4 tsp. sugar plus 1/4 C. for later

2/3 C. milk

4 T. butter

3 - 3 1/2 C. all purpose flour

1 tsp. salt

Instuctions

Add the water, yeast and 1/4 tsp. sugar into the bowl of a stand mixer fitted with a dough hook.  Allow to sit for 5-6 minutes, until foamy.  Meanwhile, heat the milk and butter for 1 minute 15 seconds in a microwave.  Remove and let cool down 5 minutes.  Add 1 C. of the flour, 1/4 C. sugar and the salt to the bowl and begin mixing on low speed to combine.  Pour in the milk/butter mixture and add 2 C. more flour.  Mix for a minute or so and then check the texture of the dough, if it is too sticky add a little more flour...mine took 3 1/4 C. total, the humidity in your area will make a difference as to how much more flour you use.  Let the mixer work the dough for 2 minutes.

Turn the dough out onto a lightly floured surface and form into a ball.  Place in a bowl that has been lightly buttered, cover with a clean towel and let rise till double in size, about 1 hour.

Punch the dough down and knead a couple times then roll it out to a square and then cut into 14 pieces.  Lightly form each piece till round, or you can leave them square if you like, and place in a buttered 9x13 pan.  Cover again and allow to rise for 1 hour.  Brush the tops with a little melted butter and bake in a 350 degree oven for 15-17 minutes, or until the tops are golden.  Note:  If you don't have a stand mixer, you can easily mix this by hand.

ENJOY!!!

Recipe From Janet's Appalachian Kitchen