I mentioned in an earlier post my love for my Woman’s Home Companion Cookbook. This cookbook has been with me for as long as I can remember, and is like my Kitchen bible– each recipe is unspeakably delicious, and I’ve learned so many things from its classic hostess tips.
One of the first things I ever made from the book is the recipe for Standard Yeast Rolls. These rolls are amazing– (think Sister Schubert, but better and totally homemade) and are a crowd pleaser every time I make them!
Here’s the recipe, with tips along the way:
Standard Yeast Roll
2 cups whole milk (I have tried other milks, whole works best)
1/4 cup unsalted butter
1/4 cup white sugar
2 tsp salt
2 packages yeast
1/4 cup warm water
5-6 cups enriched flour, sifted (it is important to sift, even if the package says “presifted”
Bring milk to a boil, add butter, sugar, and salt and cool to lukewarm.
Sprinkle the yeast over warm water (you want for the water to be 100 degrees– it is worth taking the temp of the water if needed). Stir and combine with cooled milk mixture.
Take your mixing bowl, either wooden or stainless steel– if steel, make sure you warm the bowl til it’s lukewarm to the touch– and pour in your liquid mixture. Then add 1/2 of your sifted flour and mix it well with a mixing spoon until you get a really nice gooey texture. I don’t recommend a hand mixer or a kitchenaid because it tends to overmix the dough and effect your rising capability. Add the rest of the flour gradually, until a nice dough forms.
Turn out your dough onto a lightly floured board. Cover with the mixing bowl and let it rest for 10 minutes. Then knead until it’s smooth and satiny (about 10 minutes). Be sure you knead by hand. Don’t over-knead your bread.
Place your dough in a warm, greased bowl (grease a glass bowl with butter) and brush the surface of your dough lightly with melted butter. cover and let rise in a warm place (80 – 85 degrees) about 2 hours or until doubled in bulk. You can use the proofing setting in your oven, or put your oven on warm and open the door and place the bowl on top of the oven if you don’t have 80-85 degree temps in your kitchen.
After 2 hours, take your dough and don’t punch it down– you want the fluffy yeasty goodness. Then you turn out the dough back onto your wooden board and shape into rolls. Place your formed rolls onto a greased baking sheet and let them rise again for 1/2 to 3/4 an hour — they are going to double again.
Brush with butter and bake in an oven set to 375 for 15-20 minutes. And then enjoy a sweet slice of heaven!