Hello Friends. This is a repeat post from January 2012! I recently had a request for this from a friend and I remembered that it was once posted on the blog. This recipe produces the best yeast rolls that I have ever eaten, bar none! I hope you enjoy....
From 2012
I was asked to post the recipe for my rolls when I posted the photo of them over my Christmas break. These are NOT quick rolls, but they are not difficult and worth every minute you invest in them. They truly are THAT good! You mix, rise and shape the rolls on the first day and then you bake them the next morning. They smell and taste SO GOOD straight from the oven.
Ingredients:
4 Cups of Water
1 ½ Cups of Sugar
1 Pkg of dry yeast (NOT Rapid Rise)
1 Cup of Shortening (I use Crisco)
1 Tbsp of Salt
4 Eggs, beaten
14+ Cups of All-Purpose Flour (I use unbleached)
¼ Cup of sugar
¼ - 1/3 Cup of milk
Very Important – begin the rolls around 1 pm (depending on how early or late you prefer to go to bed)
Combine 4 cups of water and 1.5 cups of sugar in a medium sauce pan. Bring to a boil and boil continuously for 5 minutes. Pour the boiling water into a very large bowl and add 1 tablespoon of salt and a cup of Crisco. Let the water mixture sit and cool unit the temperature is between 105 – 110 degrees (roughly 45-60 minutes). Add the dry yeast to the mixture and let it develop for five minutes. Add four beaten eggs and mix well. Add 6 cups of flour and stir. Add another 5 cups of flour (or so) until the dough is firm enough to handle. Roll the dough onto a floured surface and begin adding flour and kneading. Knead the dough until it is firm but elastic and not too sticky.
Put the dough back into the large bowl and cover the bowl with a clean dish towel. Let the dough rise for four hours. Punch the dough down and let it continue to rise. Two hours later punch the dough down a second time.
You are now ready to shape the dough into rolls. I cannot stress enough that if the yeast was proofed correctly, this dough will rise!!! I “pam” several large baking sheets and place dough balls (a bit larger than a golf ball) onto the baking sheets. You may also choose to put three quarter size balls into regular muffin tins and let them rise to become Parkerhouse style rolls (see the photo for the risen PH style rolls). I fold the dough around itself creating a smooth top for the rolls. Cover the pans with clean dish towels and let them rise in a draft free area over night.
The next morning preheat the oven to 350 degrees. Bake the rolls for 15 minutes (approximately). While the first pan is baking, mix the milk and ¼ cup of sugar in a small bowl. As you remove each pan of rolls from the oven, using a pastry bush, glaze the rolls with milk and sugar mixture.
This recipe make about 60-70 rolls, depending on how large you shape the rolls. I ALWAYS freeze any rolls that are not eaten on day one. The texture of rolls changes slightly as they age. By freezing the rolls they stay Day 1 fresh all of the time.
I usually just wrap the frozen rolls in foil and reheat them in a 350 degree oven for a few minutes. My kids will microwave a single roll and snack on them, but they are better from the oven.
I hope you enjoy the rolls if you decide to bake them.
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