I have a lot of roll recipes that I have used over the years. When I am in a hurry and want a lighter, easy roll, I make Spoon Rolls which are made in a muffin tin and look like yeast muffins. They are really good. Sometimes, though, I want the flavor of a potato bread, so I make rolls from potato flakes. However, this year I wanted something even better. I think I found it in this recipe.
I also started playing around with the color on my photos. The one below is pretty true to real life. The others were just fun. The rolls themselves were thick and chewy and just what I wanted.
This recipe called for brown sugar as the sweetener. It gave the rolls a browner color than usual. I am thinking that the next time I make them, I will put in some whole wheat flour. No one will notice a little more brown.
- 2 Tbsp yeast
- ½ cup warm water plus another 1½ cups water
- ½ cup butter
- 3 eggs, slightly beaten
- ⅓ cup brown sugar
- 2 tsp salt
- 6-7 cups flour
- In a mixing bowl, add the yeast to the ½ cup warm water.
- In a microwavable container, combine the butter and remaining water.
- Heat until butter melts.
- Add sugar, salt and eggs to the butter/water mixture, stirring to combine.
- Add to yeast mixture.
- Mix or stir in 5 cups of flour.
- Continue adding flour until a nice soft, non-sticky dough forms.
- Cover and let rise one hour.
- Punch down and form rolls.
- Place them in a greased pans, cover and let rise 40 minutes.
- Bake in preheated 375 degree oven 12-20 minutes, depending on how many you put in a pan.
- If they have a lot of room around them and aren’t crowded it will take less time.