Dear Little Rolls

I’ve been baking these rolls for holidays since 2004. How do I remember that? Because the printout of the page in my recipe binder from epicurious.com is dated 12/24/2004. They are tasty and easy to make. Though the recipe calls for milk, I use almond or oat milk with no issue. I can also substitute the regular flour for gluten-free flour, though they aren’t as soft and pliable that way. Cutting the triangles, buttering them, and rolling them up is a fun way to engage siblings or children in helping bake the bread.

Combine and cool:

1 cup milk, scalded (alternative to dairy is ok)

½ cup butter (plus more for brushing) note: the original recipe calls for margarine, I use butter

½ cup sugar

1 tsp salt

Add:

1 package dry yeast

3 beaten eggs

Add the above ingredients to 4 ½ cups of flour. Mix ingredients for a smooth, soft dough. Knead lightly on a floured surface for several minutes. Place dough in a greased bowl, cover, and let rise until at least double in bulk.

Divide the dough into thirds. Roll each third out on the floured surface to 9-inch circle. Brush with melted butter. Cut each circle into 12-16 wedges. Roll each wedge starting with the wide end. Arrange on a greased baking sheet and brush with melted butter. Cover and let rise until almost double in size again.

Bake at 400F for 10-15 minutes. Remove rolls from the pan and brush with butter and cool on racks.

Makes 36-48 rolls.

Credit:

Wisdom from the kitchen, April 1998, Sherry Conway Appel