OK, I need to brag a little. I make really awesome rolls. So good in fact that a friend asked me to make them for her birthday present this year! I always share the recipe, teach people how to do it and they always claim I have the magic touch. Having said this, I have some weird fascination with rolls. I ALWAYS like to try new recipes. Especially ones dubbed TNT (tried – and – true). So, on my “mis”adventure in baking, I found a new roll recipe. It was not as good as mine (wink, wink), but still pretty good.
I changed this recipe a bit too… I recently bought some Rhodes rolls (my hubbys favorite) and have always been curious as to how they make their rolls so. dang. good. I noticed that there was corn syrup in them instead of sugar, so I tried it in here. Not quite the same. I think Rhodes has very little yeast in them too. Have to try this again!
Here is the original recipe, with an additional page on how to form the rolls and variations. It might be worth printing!
(oh and as a not so quick side note, I learned from a good friend, that milk does not need to be scalded anymore due to the different way our milk is processed these days. So, just heat it up and you are ready to go!)
- 1 c. milk, warmed
- 2 T. butter or shortening
- 2 T. corn syrup
- 1 t. salt
- 1/2 – 1 T. yeast
- 1/4 c. lukewarm water
- 1 beaten egg
- 3 1/2 c. flour
- Add butter and corn syrup to the warmed milk.
- When cooled to 130 degrees, you can add the yeast and the beaten egg.
- Gradually stir in the flour and beat vigorously (or let your mixer take the heat).
- Add enough flour to form a dough that does not stick to your hands or the bowl.
- Let rise in a bowl until double in bulk (could take up to 2 hours).
- Turn out onto a lightly greased counter and form into rolls. I chose the clover!
PS, I made 12 HUGE rolls with this instead of 24 in my muffin topper pan. YUM.