These rolls are perfect for your Thanksgiving dinner - or any other dinner, for that matter! They turn out soft, a little sweet, and just melt in your mouth. The dough is very easy to work with and the recipe is pretty simple!
I came across this recipe on a message board that I used to frequent over on iVillage. Around Thanksgiving, we would all post our favorite recipes and this one happened to be posted. I was looking for a yummy roll recipe one day and remembered this one, so I tried it. It's now my go-to roll recipe. I made these for a Relief Society Enrichment one time and they were such a hit that I was asked specifically to bring these to the next 3 activities!
Unfortunately I don't have a picture right now. I made them for our Thanksgiving dinner on Sunday with my mom, but totally forgot to snap a picture. I'm making them again on Thursday for Thanksgiving at my Sister-in-Laws, so I'll try and remember to get a pic then. I'm also going to attempt making the dough ahead of time, freezing it, then driving an hour and half with them to dinner, then baking them. We'll see how that goes!
1/2 c. warm water (for the yeast)
1 Tbsp. yeast
1 c. milk, scalded
1/4 c. shortening
1 tsp. salt
1/3 c. sugar
4-5 c. flour
1. Dissolve the yeast in the warm water. Let it proof for a few minutes (but it really doesn't need to double in size)
2. Scald your milk. You can do this by microwaving it for about 2 minutes. I saw a tip somewhere (sorry, I don't have the source) that said to save part of the milk - about 1/4 c of it - before scalding. Microwave the 3/4 cup and then after it comes out of the microwave, add the remaining 1/4 cup of cold milk. This will help it cool down faster so that it doesn't ruin the eggs, melt the shortening, or ruin the yeast.
3. While the milk is cooling down, add the rest of your ingredients to a mixing bowl. Add the milk and yeast to the rest of the ingredients and mix slightly. Then add the flour, 1 cup at a time. Do NOT add too much flour otherwise your rolls will be chewy and dense. 5 cups is the most I will ever add. I made the mistake of trying to make the dough resemble bread and added about 6 cups one time. Not a good thing. The dough will still be pretty sticky, but that's okay!
4. Let the dough raise for 1 hour. Be sure to cover the bowl with a warm towel.
5. Shape into balls and put into muffin pans. The dough will be sticky, but just use some flour (the extra here won't hurt) to keep them from getting too sticky. Instead of kneading, just work them a bit as you shape them. I also prefer to cook mine in muffin tins. I find they cook better and more evenly. When I tried placing them in pans, the outside rolls would get really crispy and the ones in the middle were still doughy. In muffin tins, they each cook perfectly! Also, these really get big both while they raise and when they start to cook. So don't feel like you have to make them big when you shape them.
6. Let them raise again. My notes say to let them raise again for 1 hour, but I never let them go that long. I've let them go for as little as 20 minutes and they still bake perfectly.
7. Bake in a 350 degree oven for about 10-15 minutes or until they start to turn golden brown.
8. Remove from the oven and spread some butter across the tops (Either paint melted butter on the top or rub a stick of butter across the tops). Enjoy!
These are soooooo good! If you try them, let me know what you think!