The Perfect Rolls From Scratch

I’ve been meaning to get an updated post about this recipe. It’s my mother-in-law’s and she was the roll queen. Luckily, my husband loves to bake bread (mostly because he loves to eat bread) and he paid attention when she was still alive to learn how to make these rolls.

I mean, he made these this week. Aren’t they beautiful?

Baking bread takes way more patience than I have time for, so I don’t even attempt it, but I always have people asking for the recipe after they try my husband’s rolls, so I thought I’d share it with all of you!  And, I’ve even known some families to give up their roll recipe they’ve been using for years for this one. They even make amazing cinnamon rolls too!

The Perfect Rolls From Scratch

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Ingredients

• 1/2 Cup Luke Warm Water
• 2 T. yeast
• 2 T. sugar
• 1 Large can evap. milk
• 1 Can warm water
• 1/2 cup Melted butter
• 1/2 C. sugar
• 4 eggs
• 1 T. salt
• 10 C. flour

Instructions

1. Combine Yeast Mixture: 1/2 C. luke warm water, 2 T. yeast, and 2 T. sugar.
2. Set aside to bubble for 5-10 minutes
3. Combine: Evap milk, 1 can of warm water, 1/2 C. melted butter, 1/2 C. sugar, 4 eggs, 1 T. salt and mix well, then add yeast mixture.
4. Next add 10 C. flour and mix for 10 minutes.
5. Raise till size has doubled, shape, raise till doubled.
6. Bake at 350 degrees for 15-20 minutes

7.8.1.2

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https://perfectionpending.net/perfect-rolls-scratch/

Things that I saw him do that might help….he made the dough the night before, and raised it in the fridge overnight with a lid. When he rolled it out the next day, he rolled it into a circle, and coated it with melted better, then cut it up like slices of pizza, rolling it from the edge to make the crescent roll shape. Here’s a picture of my cute husband from 2008 making these very rolls.

Good luck! (It kind of looks like he’s saying, “You’ll never be able to achieve this perfection” but I promise he isn’t smug. He just  hates taking pictures.)